Moroccan Shrimp Briwats (Like Egg Rolls)
photo by Cherylcm
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
15 briwats (a rough estimate)
- Serves:
- 4-6
ingredients
- 2 ounces rice vermicelli
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 12 ounces shrimp, peeled and deveined
- 1 teaspoon sweet paprika
- 3 tablespoons cilantro
- 1⁄2 teaspoon cumin
- 2 teaspoons lemon juice
- 3 tablespoons Italian parsley
- 2 teaspoons salt, to taste
- lumpia skins, found at asian stores (I do NOT suggest egg roll wrappers such as those found at the supermarket, as they are usually too t) or phyllo pastry sheet (I do NOT suggest egg roll wrappers such as those found at the supermarket, as they are usually too t)
directions
- Cover the vermicelli with hot water and soak for about 15 minutes.
- Drain the noodles and then chop finely.
- Set aside.
- Heat the oil and add the onion and shrimp.
- Cook until the shrimp turns pink, stirring occasionally.
- Remove from heat, chop the shrimp and combine the shrimp/onion mixture with the herbs and spices.
- Put the mixtures in the wrapper and roll up like an eggroll.
- Or, if you prefer, fold the wrappers into triangle shapes.
- Brush the edges with some beaten egg yolk to seal.
- Fry in hot vegetable oil until golden.
- *Youcan freeze uncooked briwats until ready to use.
- Just be sure to let them thaw slightly to avoid splattering in the hot oil.
- Serve with a squeeze of lemon or harissa, if desired.
- This is a good"potluck" dish and is great for a quick and tasty lunch.
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Reviews
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I made this recipe to bring to a party and everyone who likes shrimp enjoyed it. I used phyllo dough to wrap them in and shaped them like egg rolls. I used Asian rice noodles instead of rice vermicelli. They are time consuming, so if you think you are going to like them, make more than one recipe at a time. I froze them first and they came out just perfect. I allowed them to thaw, then I baked them in a greased pan for 15 minutes at 350 degrees F.
Tweaks
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I made this recipe to bring to a party and everyone who likes shrimp enjoyed it. I used phyllo dough to wrap them in and shaped them like egg rolls. I used Asian rice noodles instead of rice vermicelli. They are time consuming, so if you think you are going to like them, make more than one recipe at a time. I froze them first and they came out just perfect. I allowed them to thaw, then I baked them in a greased pan for 15 minutes at 350 degrees F.
RECIPE SUBMITTED BY
Nicole Isabella
United States
I live in CA for now, but am originally from the East Coast. I still mourn the wonderful pizza I used to eat--here, what passes for pizza wouldn't be considered edible back home.
I LOVE to cook when I have the time, especially dishes from the Middle East, North Africa, and Italy (my husband is Moroccan, my father was Italian). I also find culinary history interesting. I enjoy collecting cookbooks and trying out new recipes.
Moroccan cookery is my newest passion and I love reading about the different regional variations on dishes. By the way, to those of you who have gone to "Moroccan" restaurants in the States, please note: falafel and hummous dip are not Moroccan. Any place that advertises them as such is suspect! :)