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1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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2
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add pine nuts; cook and stir until lightly toasted, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
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3
Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add beef; cook, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in onion; cook and stir until tender, 3 to 5 minutes. Remove from heat; season with cinnamon, allspice, salt, and pepper. Stir in pine nuts.
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4
Cut each spring roll wrapper into three 12x4-inch rectangles. Brush each rectangle lightly with melted butter.
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5
Place a heaping teaspoonful of the beef mixture near the short end of 1 rectangle. Fold 1 corner over to enclose the filling and form a triangle. Continue to fold until the rectangle has been folded into a triangular packet, sealing any holes to prevent filling from oozing out. Dab cold water on the outside fold to seal sambusa closed.
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6
Repeat with remaining spring roll rectangles and beef mixture. Arrange sambusa on the prepared baking sheet.
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7
Bake in the preheated oven until crisp and golden, about 25 minutes.
