Spinach Filling: 1 Package eggroll skins 2 Bunches fresh spinach 1 Bunch green onions 1/2 Bunch cilantro -- chopped 2 Tablespoons olive oil 1 Teaspoon salt 1 Teaspoon black pepper 1/2 Teaspoon cayenne pepper 1 Tablespoon coriander seeds -- freshly ground Yogurt Sauce: 1 Cup plain yogurt 1/2 Teaspoon garlic -- crushed 1/4 Teaspoon salt Korma Sauce: (make 1/2 recipe for above) 1 Medium yellow onion 3 Cups water 1 16 Ounce Can tomato sauce 1 Teaspoon salt 1 1/2 Teaspoons coriander seeds -- freshly ground 1/4 Teaspoon black pepper Meat Sauce 1 Pound lean ground beef 1 Small yellow onion 1/2 Cup water 1 Teaspoon crushed garlic 1 Teaspoon salt 1 Tablespoon coriander seeds -- freshly ground 1/2 Teaspoon black pepper 1 16 Ounce Can tomato sauce 1 Cup water To make the filling, wash and chop into small pieces spinach, green onions and cilantro. Mix greens with spices and olive oil. Place egg roll skin on working surface. Place a heaping teaspoon of spinach mixture in the middle of the eggroll skin. Using your finger, wet edges of eggroll skin with water and fold in half, sealing edges. Aushok is traditionally made with round pieces, but if you use the square, fold into triangles. For the Yogurt, mix all the ingredients together Adjust seasoning to taste. Grind onion and 1/2 cup of water in food processor or blender. For the Korma sauce, slice the onion very thin. Boil the onion in 3 cups of water until the onion becomes tender, approximately 15 minutes. Strain the water. Put onion in blender with remaining ingredients. Blend well. Put sauce back into saucepan, bring to a boil and then simmer until sauce thickens. For the meat sauce, mix blended onion and beef together and brown in frying pan over medium-high heat. Add 1 cup water and remaining ingredients to meat and cook 20 to 25 minutes over medium-low heat.
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