Fatima’s Fingers (Tunisian Egg Rolls) Recipe

Introduction

Fatima’s Fingers are crispy Tunisian egg rolls filled with a savory mixture of spiced chicken, potatoes, and mozzarella. These flavorful rolls make a perfect appetizer or snack, offering a delightful combination of textures and Mediterranean flavors.

Ingredients

• 2 tablespoons olive oil
• 1 boneless, skinless chicken breast (about 8 ounces), cut into 1/2-inch cubes
• 1/2 small yellow onion, cut into 1/4-inch pieces
• 1 garlic clove, minced
• 1/2 teaspoon ras el hanout
• 1/8 teaspoon ground turmeric
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 small white potatoes (about 6 ounces total), peeled and cut into 1/2-inch pieces
• 2 eggs
• 1 cup shredded mozzarella (about 4 ounces)
• 2 tablespoons chopped fresh parsley
• 12 square spring roll wrappers
• 1 egg, beaten for egg wash
• About 2 cups vegetable or canola oil, for frying
• 1 fresh lemon, for garnish

Instructions

1. Step 1: Bring a pot of water to a boil over high heat. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown, about 4 minutes. Then add the onion and garlic and cook until the onion is translucent, about 2 to 3 minutes.
2. Step 2: Stir in the ras el hanout, turmeric, salt, and pepper. Cook, stirring occasionally, for another 2 minutes. Transfer this mixture to a large bowl and set aside to cool.
3. Step 3: Once the water boils, add the potatoes and cook until tender, 5 to 10 minutes. Use a slotted spoon to transfer the potatoes to another bowl to cool. Leave the water boiling for the next step.
4. Step 4: Add 1 egg to the boiling water, reduce heat to medium, and cook for 10 minutes to make a hard-boiled egg. Remove and cool the egg, then peel and chop into small pieces.
5. Step 5: Add the cooled potatoes, chopped hard-boiled egg, mozzarella, parsley, and the remaining uncooked egg to the chicken mixture. Stir everything together to form the filling.
6. Step 6: Prepare the spring roll wrappers one at a time. Place a wrapper on a flat surface and spoon a scant 1/4 cup of filling into one corner, forming a 4- to 5-inch log. Roll the wrapper twice around the filling, fold in the sides, then continue rolling toward the opposite corner. Brush the beaten egg on the last corner to seal and finish rolling, creating a tight cylinder.
7. Step 7: Heat about 2 cups of vegetable oil in a medium saucepan over medium-high heat until it reaches 350°F (175°C). Fry the rolls in batches, adding about 3 at a time. Cook, turning frequently, until golden brown and cooked through, 4 to 5 minutes. Drain on paper towels. Alternatively, bake the rolls at 375°F (190°C) on a rack-lined sheet pan for about 25 minutes, turning halfway, until golden brown. Serve warm with fresh lemon wedges to squeeze on top.

Tips & Variations

• For a vegetarian version, substitute the chicken with cooked mushrooms or spiced lentils.
• If you prefer a milder flavor, reduce the ras el hanout or omit the turmeric.
• To make wrapping easier, keep unused spring roll wrappers covered with a damp cloth to prevent drying out.
• Use fresh lemon juice to brighten the flavor just before serving.

Storage

Store leftover rolls in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 10-12 minutes to maintain their crispiness. Avoid microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can prepare the filling a day in advance and refrigerate it. Bring it to room temperature before assembling the rolls.

Can I freeze the assembled rolls before frying?

Absolutely. Place the wrapped rolls on a baking sheet and freeze until solid, then transfer to a freezer bag. Fry from frozen, adding a minute or two to the cooking time.

Fatima’s Fingers (Tunisian Egg Rolls) Recipe

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5 from 59 reviews

Fatima’s Fingers are delicious Tunisian egg rolls filled with a flavorful mixture of sautéed chicken, aromatic spices, tender potatoes, hard-boiled eggs, mozzarella cheese, and fresh parsley, all wrapped in crispy spring roll wrappers and deep-fried to golden perfection. This recipe offers a delightful blend of textures and tastes, perfect as a snack or appetizer with a squeeze of fresh lemon.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Tunisian

Ingredients

Scale 1x2x3x

Filling

• 2 tablespoons olive oil
• 1 boneless, skinless chicken breast (about 8 ounces), cut into 1/2-inch cubes
• 1/2 small yellow onion, cut into 1/4-inch pieces
• 1 garlic clove, minced
• 1/2 teaspoon ras el hanout
• 1/8 teaspoon ground turmeric
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 small white potatoes (about 6 ounces total), peeled and cut into 1/2-inch pieces
• 2 eggs (1 for filling, 1 for hard-boiling)
• 1 cup shredded mozzarella (about 4 ounces)
• 2 tablespoons chopped fresh parsley

Assembly and Frying

• 12 square spring roll wrappers
• 1 egg, beaten for egg wash
• About 2 cups vegetable or canola oil, for frying
• 1 fresh lemon, for garnish

Instructions

1. Prepare the filling: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced chicken breast and sauté until golden brown, about 4 minutes. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 2 to 3 minutes.
2. Add spices and seasonings: Stir in 1/2 teaspoon ras el hanout, 1/8 teaspoon ground turmeric, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook the mixture for an additional 2 minutes, stirring occasionally. Transfer the filling to a large bowl to cool.
3. Cook potatoes: Bring a pot of water to a boil over high heat. Add the peeled and cut potatoes and cook until tender, about 5 to 10 minutes. Use a slotted spoon to transfer the potatoes to another bowl and allow to cool.
4. Prepare hard-boiled egg: In the same boiling water, add 1 egg and reduce heat to medium. Let it cook for 10 minutes to hard boil. Remove egg from water, cool, peel, and chop into small pieces.
5. Combine filling ingredients: To the cooled chicken mixture, add the cooked potatoes, chopped hard-boiled egg, shredded mozzarella, chopped parsley, and 1 uncooked egg. Stir well to evenly combine all ingredients.
6. Assemble rolls: Place one spring roll wrapper on a flat surface. Spoon a scant 1/4 cup of filling into one corner, shaping it into a 4- to 5-inch log. Roll the wrapper twice around the filling, then fold in the sides and continue rolling tightly toward the opposite corner. Brush beaten egg on the last corner to seal the roll fully.
7. Fry rolls: Heat about 2 cups vegetable or canola oil in a medium saucepan over medium-high heat until it reaches 350°F (175°C). Fry the rolls in batches, about 3 at a time, turning frequently until golden brown and cooked through, about 4 to 5 minutes. Remove and drain on paper towels.
8. Serve: Transfer the hot rolls to a serving platter and garnish with fresh lemon wedges to squeeze over the rolls. Serve warm.

Notes

• You can bake the rolls at 375°F (190°C) on a rack-lined sheet pan for about 25 minutes, turning halfway through, for a healthier alternative to frying.
• Ensure the egg wash is applied well to seal the spring rolls to avoid filling leakage during frying.
• Use fresh spring roll wrappers and keep unused wrappers covered with a damp cloth to prevent drying out.
• If you prefer spicier rolls, you can add a pinch of cayenne pepper or hot sauce to the filling mixture.
• Leftover rolls can be reheated in a toaster oven or air fryer to maintain crispiness.

Keywords: Tunisian egg rolls, Fatima’s Fingers, spring rolls, chicken rolls, Mediterranean appetizers, crispy rolls