In a large skillet, brown the ground beef over medium heat. Drain off any excess fat.

Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.

Stir in the ground cumin, ground coriander, ground cinnamon, ground turmeric, paprika, salt, and black pepper. Cook for an additional 2 minutes.

Add the basmati rice to the skillet and stir to coat the rice with the spices.

Pour in 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the liquid has been absorbed.

Stir in the chopped parsley and chopped cilantro.

Place a spring roll wrapper on a clean surface. Spoon a portion of the beef and rice mixture onto one end of the wrapper. Roll tightly, folding in the sides as you go. Seal the end of the wrapper with a little water.

Repeat with the remaining spring roll wrappers and filling.

Heat oil in a deep skillet or pot over medium heat. Fry the spring rolls in batches until golden and crispy, about 3-4 minutes per side.

Serve the Syrian beef kabseh spring rolls hot with your favorite dipping sauce.