Preheat oven to 350°F (175°C). Grease a baking sheet.
In a bowl, combine the chopped nuts, cinnamon, cloves, and nutmeg.
Place one sheet of phyllo dough on a clean surface, and brush with melted butter. Place another sheet on top and brush with more butter. Repeat with one more sheet of phyllo.
Sprinkle a thin layer of the nut mixture over the phyllo dough.
Starting from one end, roll the phyllo dough tightly into a log. Place the log seam-side down on the prepared baking sheet.
Repeat with the remaining phyllo dough and nut mixture.
Brush the tops of the rolls with melted butter and bake for 25-30 minutes, or until golden brown.
While the rolls are baking, make the syrup. Combine honey, water, sugar, vanilla extract, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
Once the rolls are done baking, remove them from the oven and immediately pour the hot syrup over the rolls.
Allow the rolls to cool completely and soak up the syrup before serving.
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