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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.

Ingredients

Scale

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

Find it online: https://famdishes.com/fatimas-fingers-tunisian-egg-rolls-recipe/