Moroccan Spring Roll Recipe
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About Moroccan Spring Roll Recipe:
Delicious Moroccan Spring Rolls filled with ground shrimp. These are a favorite during Ramadan season. You could change the filling to your taste, and use the same technique.
- 50 mins
- 16 Ingredients
1
Ingredients for Moroccan Spring Roll Recipe
- 250 gram large shrimp
- 1 medium sized onion
- 2 garlic cloves
- piece A small fresh ginger
- 1 tablespoon tomato concentrate
- 1 teaspoon Harissa
- 1/2 teaspoon ground cumin
- 1/2 tablespoon Paprika
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon Salt
- 1 tablespoon Fresh lemon juice
- As required A small bouquet of fresh cilantro and parsley
- 250 gram Chinese vermicelli
- As required For rolls: rice papers
- As required For mhencha: Warka or phyllo dough + melted butter + egg yolk
Current Totals
- Fat
- Protein
- Carbs
- Fiber
MacroNutrients
- Carbs
- Protein
- Fiber
Fats
- Fat
Vitamins & Minerals
- Calcium
- Iron
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
- Copper
- Magnesium
- Manganese
- Phosphorus
- Selenium
- Zinc
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Moroccan Spring Roll Recipe
STEP 01
Prepare the vermicelli place the noodles in a bowl, add boiling water, and cover them with a lid to let it boil. Let them sit for 10 minutes in the water. Drain and cut with scissors for better texture and mixing.
STEP 02
On medium flame, sprinkle some olive oil in a pan, then add the grated onion, crushed garlic, and a pinch of salt. Mix them and let them cook for a couple of minutes.
STEP 03
Peel and grate a small piece of fresh ginger and add them to the pan.
STEP 04
Add the tomato concentrate and harissa to the caramelized onions. Mix them and again cook for a couple of minutes. Add the seasoning cumin, paprika, turmeric, pepper, salt, fresh ginger, lemon juice, chopped cilantro, and parsley, to the onion-tomato mixture. You get a concentrated tomato paste, add 2 tablespoons of water to dilute it, mix and cook for a few more minutes.
STEP 05
Add the shrimp to the tomato sauce. Increase the flame to medium-high and cook the shrimp until they change color and become pink. It might take 3-4 minutes depending on the size of your shrimp
STEP 06
Add the cooked vermicelli to the shrimp and tomato sauce. Mix them well. Cook for another minute and that’s it. Place the stuffing in a bowl, cover, and let it cool down completely before using it.
STEP 07
Put them in the warqua, role it, and fry them.
