Bourek Houria Guettatfi uses Chinese egg roll wrappers in place of the heavier Algerian phyllo she can't get here. She often makes these in quantity and freezes them for a quick-fix addition to dinner. 2 tablespoons vegetable oil 2 onions, chopped 1 pound lean ground beef 1/2 bunch flat-leaf parsley, chopped Salt and pepper to taste 1 egg, lightly beaten 20 Chinese egg roll wrappers Vegetable oil for frying 1 lemon, quartered Heat the oil in a medium-sized skillet. Add the chopped onion and ground beef, breaking the mixture up with a wooden spoon, and sauté until the meat is no longer pink. Add parsley and salt and pepper to taste. Transfer the mixture to a bowl and cool. When completely cooled, add the egg. Place 1 heaping tablespoon of the mixture on 1 egg roll wrapper and roll up, forming a cigar shape. Moisten the edges to adhere or, if you want to be sure of a tight seal, mix a beaten egg with 1 teaspoon water and brush this solution on the edges. Repeat with the remaining wrappers and meat. If these will not be served right away, wrap them tightly in plastic wrap and overwrap with aluminum foil or more plastic wrap for extra protection, and freeze. When ready to cook, remove as many boureks from the freezer as needed. Leave on a plate for a short time to start defrosting. To cook, pour vegetable oil to a depth of about 1 to 2 inches into a heavy skillet, and heat over high heat. When the oil is shimmering, add the boureks without crowding, reduce the heat to medium and cook, turning frequently, until crisp and golden brown. Serve boureks alongside soup or as an appetizer with lemon wedges. Serves 5-6. By Houria Guettatfi for the San Francisco Chronicle December 22, 1999 middle eastern recipe index christina m k al-sudairy subscribe!