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
Directions: Moroccan Spring Roll Recipe
STEP 1.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 2.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 3.Peel and grate a small piece of fresh ginger and add them to the pan.
STEP 4.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 5.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 6.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 7.Put them in the warqua, role it, and fry them.
calories per serving
34 g Fat84 g Protein219 g Carbs38 g FiberOther
Vitamins & Minerals
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