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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. ) :) 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.

complex11 ingredients14 preparation steps
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Ingredients

  • rice vermicelli
  • olive oil
  • onion
  • shrimp
  • sweet paprika
  • cilantro
  • cumin
  • lemon juice
  • italian parsley
  • salt
  • lumpia skins

Preparation

  1. 1cover the vermicelli with hot water and soak for about 15 minutes
  2. 2drain the noodles and then chop finely
  3. 3set aside
  4. 4heat the oil and add the onion and shrimp
  5. 5cook until the shrimp turns pink , stirring occasionally
  6. 6remove from heat , chop the shrimp and combine the shrimp / onion mixture with the herbs and spices
  7. 7put the mixtures in the wrapper and roll up like an eggroll
  8. 8or , if you prefer , fold the wrappers into triangle shapes
  9. 9brush the edges with some beaten egg yolk to seal
  10. 10fry in hot vegetable oil until golden
  11. 11youcan freeze uncooked briwats until ready to use
  12. 12just be sure to let them thaw slightly to avoid splattering in the hot oil
  13. 13serve with a squeeze of lemon or harissa , if desired
  14. 14this is a good"potluck" dish and is great for a quick and tasty lunch