Dinner

Fatima’s Fingers (Tunisian Egg Rolls) Recipe

Name: Fatima’s Fingers (Tunisian Egg Rolls) Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Tunisian
Ingredients: 2 tablespoons olive oil; 1 boneless, skinless chicken breast (about 8 ounces), cut into 1/2-inch cubes; 1/2 small yellow onion, cut into 1/4-inch pieces; 1 garlic clove, minced; 1/2 teaspoon ras el hanout; 1/8 teaspoon ground turmeric; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 small white potatoes (about 6 ounces total), peeled and cut into 1/2-inch pieces; 2 eggs (1 for filling, 1 for boiling); 1 cup shredded mozzarella (about 4 ounces); 2 tablespoons chopped fresh parsley; 12 square spring roll wrappers; 1 egg, beaten for egg wash; About 2 cups vegetable or canola oil, for frying; 1 fresh lemon, for garnish

ByThomas Greene February 17, 2026February 17, 2026

Jump to Recipe

Introduction

Fatima’s Fingers are delicious Tunisian egg rolls filled with a savory mix of chicken, potatoes, and mozzarella. Crispy on the outside and tender inside, these rolls make for a satisfying snack or appetizer that’s sure to impress.

A white oval plate holds eleven golden-brown, crispy spring rolls arranged in a loose pile. Two spring rolls are cut in half in the center, showing a soft, light yellow-green filling inside with a slightly flaky texture. Around the edges of the plate, there are four lemon wedges with bright yellow skin and juicy pale yellow flesh. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 boneless, skinless chicken breast (about 8 ounces), cut into 1/2-inch cubes
1/2 small yellow onion, cut into 1/4-inch pieces
1 garlic clove, minced
1/2 teaspoon ras el hanout
1/8 teaspoon ground turmeric
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 small white potatoes (about 6 ounces total), peeled and cut into 1/2-inch pieces
2 eggs
1 cup shredded mozzarella (about 4 ounces)
2 tablespoons chopped fresh parsley
12 square spring roll wrappers
1 egg, beaten for egg wash
About 2 cups vegetable or canola oil, for frying
1 fresh lemon, for garnish

Instructions

Step 1: Bring a pot of water to a boil over high heat. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown, about 4 minutes. Add the onion and garlic, cooking until the onion is translucent, about 2 to 3 minutes.
Step 2: Stir in ras el hanout, turmeric, salt, and pepper. Cook, stirring occasionally, for another 2 minutes. Transfer the mixture to a large bowl and set aside to cool.
Step 3: Once the water boils, add the potatoes and cook until tender, 5 to 10 minutes. Using a slotted spoon, transfer potatoes to a bowl to cool. Keep the water boiling.
Step 4: Add one egg to the boiling water, reduce heat to medium, and cook for 10 minutes to make a hard-boiled egg. Remove the egg, cool, peel, and chop into small pieces.
Step 5: To the chicken mixture, add the cooled potatoes, chopped egg, mozzarella, parsley, and the remaining uncooked egg. Stir gently to combine the filling.
Step 6: Place a spring roll wrapper on a flat surface. Add about 1/4 cup of filling in one corner, shaping it into a 4- to 5-inch log. Roll the wrapper twice around the filling, fold in the sides, then continue rolling toward the opposite corner. Brush beaten egg on the last corner to seal the roll into a tight cylinder.
Step 7: Heat about 2 cups of vegetable oil in a medium saucepan over medium-high heat until it reaches 350°F (175°C). Fry 3 rolls at a time, turning frequently, until golden brown and cooked through, about 4 to 5 minutes. Drain on paper towels. Alternatively, bake the rolls on a rack-lined sheet pan at 375°F (190°C) for about 25 minutes, turning halfway, for a healthier version. Serve warm with fresh lemon wedges.

Tips & Variations

Substitute mozzarella with feta or goat cheese for a tangier flavor.
Use store-bought ras el hanout or make your own blend for freshness.
For a vegetarian version, replace chicken with sautéed mushrooms or lentils.
Make sure the filling isn’t too wet to help the wrappers stay crisp.

Storage

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5 to 7 minutes to restore crispiness. Avoid microwaving to keep the texture crunchy.

How to Serve

A white oval plate holds eleven golden-brown fried rolls arranged in a scattered pile, with one roll cut in half to show a soft, light green filling inside. Around the rolls, four lemon wedges with bright yellow skin and pale juicy flesh sit on the plate’s edges. The plate is set on a white marbled surface that adds a soft, natural pattern. The fried rolls have a crispy, slightly shiny texture with some small cracks on the surface, and the inside looks smooth and fluffy. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can prepare the filling a day in advance and store it in the refrigerator. Assemble the rolls right before cooking for the best texture.

Can I freeze Fatima’s Fingers?

Absolutely. Freeze assembled but uncooked rolls on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a couple of extra minutes to frying or baking time.