Moroccan Shrimp Briwats (Like Egg Rolls)

"In Morocco, briwats can be stuffed with sweet or savory fillings. This is a savory filling that is somewhat modern in origin. This recipe is an adaptation of both my Moroccan mother-in-law's version (though she adds garlic) and a recipe found in the book "Cooking at the Kasbah" by Kitty Norse. Some people also add soy sauce to the mixture (a sure sign of the recipe's modernity; soy sauce, as you can imagine, is not "native" to Morocco!) :) These are yummy snacks and surprisingly light, despite being fried. Do try to find the lumpia wrappers--briwats should not be doughy, but instead light and crispy, and the lumpia wrappers do the job nicely."
 
Download
photo by Cherylcm photo by Cherylcm
photo by Cherylcm
Ready In:
1hr 10mins
Ingredients:
11
Yields:
15 briwats (a rough estimate)
Serves:
4-6
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
Advertisement

Tweaks

  1. 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

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! :)
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes