Lebanese-inspired Roasted Garlic & TVP Sambousek Rolls

Servings - Makes Approx. 12-15 rolls

Prep Time: 30 minutes I Cook Time: 25 minutes

Transform your plant-based dinner with these Lebanese-inspired Roasted Garlic & TVP Sambousek Rolls! Taking inspiration from traditional sambousek pastries (normally filled with spiced lamb), these delightful bundles. swap meat for protein-rich TVP (textured vegetable protein), dramatically reducing saturated fat while keeping all the authentic Middle Eastern flavours intact.

The aromatic blend of sumac, smoked paprika, and fresh herbs creates a deeply savoury filling, while the innovative use of rice paper wrappers delivers a crisp exterior without the need for excessive oil.

What makes these rolls truly exceptional is the accompanying roasted garlic sauce—an intensely flavorful, creamy condiment that perfectly balances the earthy spices in the filling. Perfect for entertaining, meal prep, or an impressive weeknight dinner, these rolls offer a protein-packed, lower-fat alternative to traditional Lebanese pastries without compromising on taste or texture.

Nutritional Tip: TVP (textured vegetable protein) contains approximately 50g of protein per 100g dry weight, making it an excellent replacement for ground meat. It's also significantly lower in fat than lamb mince, which typically contains 20-30% fat. By using TVP instead of lamb, you're reducing the saturated fat content by approximately 80% while maintaining a similar protein profile!

Ingredients

For the Rolls:

24-30 rice paper wrappers (2 per roll)

1 cup TVP, rehydrated in boiling water for 10 mins, drained and squeezed dry

1 onion, finely diced

1 medium carrot peeled and diced finely

4 cloves garlic, minced

1 pack (220g) chestnut or other mushrooms, finely chopped

50 grams of pine nuts

2 tsp smoked paprika

2 tsp sumac

1 tsp ground coriander

½ tsp cinnamon powder

1 tsp ground cumin

2 tbsp lemon juice

40g fresh parsley, chopped finely

40g pomegranate seeds

For the Roasted Garlic Sauce:

1 whole bulb of garlic

12 tbsp plant-based yogurt (unsweetened soya yogurt recommended for higher protein)

2 tsps. chilli flakes

4 tsps. dried mint

Salt to taste

2 tsps. lemon juice

Instructions

Prepare the Filling:

1. Heat a non-stick pan over medium heat. Add a few sprays of extra virgin olive oil or small splashes of water for oil-free cooking.

2. Add the onions and cook until translucent, about 3-4 minutes.

3. Add the mushrooms and carrots and cook until the mushrooms release their moisture and begin to brown and the carrot and onions are soft, about 5-7 minutes.

4. Add the minced garlic and TVP and cook for 2-3 minutes

5. Stir in the smoked paprika, sumac, ground coriander, cinnamon and cumin. Cook for 1 minute to toast the spices.

6. Add the pine nuts and sauté for an additional minute until lightly toasted.

7. Remove from heat and let cool slightly.

8. Mix in the chopped parsley, pomegranate seeds and lemon juice. Season with salt to taste.

9. Allow the mixture to cool completely before assembling the rolls.

For the Roasted Garlic Sauce:

1. Preheat the oven to 200°C (400F)

2. Cut the top off the garlic bulb to expose the cloves slightly.

3. Wrap the garlic bulb in parchment paper, then in foil.

4. Bake for 20-25 minutes until the garlic is soft and fragrant.

5. Allow to cool, then squeeze the roasted garlic cloves into a blender.

6. Add the plant-based yogurt, chili flakes, dried mint, salt, and lemon juice.

7. Blend until smooth and creamy. Refrigerate until ready to serve.

Assemble the Rolls:

1. Fill a large, shallow dish with cold water.

2. Dip one rice paper wrapper in the cold water for about 45 seconds until pliable but not too soft.

3. Place on a clean, damp kitchen towel.

4. Spoon approximately 2 tablespoons of filling in the centre of the wrapper.

5. Fold the sides over the filling, then roll up to form a rectangular package.

6. Soften a second rice paper wrapper and use it to wrap around the first roll for extra stability.

7. Repeat with remaining wrappers and filling.

8. Spray the wrappers in extra virgin olive oil if desired and cook in a preheated oven at 200C (375F) for 20 minutes or an air fryer preheated at 200C for 10 minutes, turning halfway

To Serve:

1. Arrange rolls on a serving platter.

2. Serve with the roasted garlic sauce for dipping.

3. Garnish with additional chopped parsley and a sprinkle of sumac if desired.

Storage

These rolls can be refrigerated for up to 3 days. The rice paper may become slightly firmer when refrigerated, but the flavours will continue to develop. The rolls will soften when cool but you can reheat them in the oven or air fryer if you prefer them crispy.

Nutrition Information (Approximate per roll, based on 15 rolls): Calories: 120-130 kcal, Protein: 7g, Carbohydrates: 15g, Fat: 3g (mostly unsaturated), Fibre: 2g.

Note: This recipe uses approximately 24-30 rice paper wrappers total (2 per roll for 12-15 rolls). The exact calorie count will depend on the size of your rolls and specific brands of ingredients used.