Heat a tablespoon of oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the ground beef to the pan, breaking it apart with a spatula. Season with cumin, coriander, cinnamon, salt, and pepper.

Cook the beef until fully browned and no pink remains, about 6-8 minutes. Remove from heat and let it cool slightly.

Once the beef is warm but not hot, stir in the chopped leeks. Then, pour in the beaten eggs and mix well to combine the filling.

Lay a spring roll wrapper flat on a clean surface. Place about 3 tablespoons of the filling in the center.

Fold the bottom edge up, the top edge down, and the sides in to create a square packet. Use a dab of water on your finger to seal the final edge.

Heat a thin layer of vegetable oil in a frying pan over medium heat.

Place the packets seam-side down in the pan. Fry for 2-3 minutes per side until golden brown and crispy.

Drain on paper towels and serve warm, optionally with lemon wedges or a spicy dip.