MOROCCAN SHRIMP BRIWATS (LIKE EGG ROLLS)

Moroccan Shrimp Briwats (Like Egg Rolls) image

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.

Provided by Nicole Isabella

Categories Lunch/Snacks

Time 1h10m

Yield 15 briwats (a rough estimate), 4-6 serving(s)

Number Of Ingredients 11

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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)

Steps:

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.

*** Explore more Moroccan Shrimp Briwats (Like Egg Rolls) Recipes »

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Shola

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The recipe was easy to follow and the briwats were delicious! I will definitely be making them again.

Ahnesti Cowan

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These were really easy to make and turned out great! I'm definitely going to make them again.

Ranasabirshakir Sabir

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I've never had Moroccan food before, but these briwats were delicious! I'll definitely be trying more Moroccan recipes in the future.

Suhana Quadir

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The briwats were a little too greasy for me.

NAKIYABWE ROBINAH

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I'm not a big fan of seafood, but I loved these shrimp briwats! The flavors were really well-balanced.

Pey Mcmeans

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These briwats were amazing! I made them for a party and they were a huge hit. I will definitely be making them again.

Malek Mostafa

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The shrimp briwats were a bit too spicy for me, but my husband loved them.

Aluel Mabor

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This was my first time making briwats and they turned out great! The instructions were easy to follow and the end result was delicious.

Dennard Worrell

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I've made this recipe several times now and it's always a hit! The shrimp are always cooked perfectly and the flavors are amazing. I highly recommend this recipe.