Description
Fatima’s Fingers are delicious Tunisian egg rolls filled with a flavorful mixture of spiced chicken, potatoes, hard-boiled egg, mozzarella cheese, and fresh parsley. These golden and crispy rolls are deep-fried for that perfect crunch and served warm with lemon wedges for a zesty finish, making them a delightful appetizer or snack inspired by Tunisian cuisine.
Ingredients
Scale
Filling
- 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
Wrapping and Frying
- 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
- Prepare the Filling: Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and sauté until golden brown, about 4 minutes. Add onion and garlic, cooking until onion becomes translucent, about 2 to 3 minutes more. Stir in ras el hanout, ground turmeric, salt, and black pepper, cooking for another 2 minutes. Transfer mixture to a large bowl and let it cool.
- Cook Potatoes: Bring a pot of water to a boil. Add peeled and chopped potatoes and cook until tender, about 5 to 10 minutes. Use a slotted spoon to remove potatoes and transfer them to a bowl to cool. Keep the water boiling for the egg.
- Prepare Hard-Boiled Egg: Add one egg to the boiling water, reduce heat to medium, and cook for 10 minutes. Remove the egg, let it cool, peel and chop into small pieces.
- Combine Filling: To the cooled chicken mixture, add the cooled potatoes, chopped hard-boiled egg, shredded mozzarella, chopped parsley, and one uncooked egg. Mix well to combine all ingredients thoroughly.
- Assemble Rolls: Lay one spring roll wrapper flat. Place 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, and continue rolling towards the far corner. Brush beaten egg on the last corner to seal the roll tightly into a cylinder. Repeat with remaining wrappers and filling.
- Fry the Rolls: Heat vegetable or canola oil in a medium saucepan over medium-high heat to approximately 350°F (175°C). Fry rolls in batches, adding about three at a time. Rotate frequently until golden brown and cooked through, about 4 to 5 minutes. Remove rolls and place on paper towels to absorb excess oil.
- Serve: Transfer rolls to a serving platter and serve warm with fresh lemon wedges for squeezing on top. Optionally, rolls can be baked at 375°F (190°C) on a rack-lined sheet pan for 25 minutes, turning halfway, for a healthier alternative.
Notes
- Ras el hanout is a North African spice blend; if unavailable, substitute with a mix of cumin, coriander, cinnamon, and paprika.
- Ensure the filling is well cooled before assembling to prevent wrappers from tearing.
- Spring roll wrappers should be kept covered with a damp towel to avoid drying out during assembly.
- For a healthier version, bake the rolls instead of deep frying.
- Use a thermometer to maintain oil temperature for even frying and crispiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tunisian
Keywords: Fatima’s Fingers, Tunisian Egg Rolls, Chicken Egg Rolls, Spiced Chicken Rolls, Tunisian Appetizer, Fried Spring Rolls, North African Cuisine
