Moroccan Shrimp Briwats (Like Egg Rolls)

READY IN: 1hr 10mins




  • 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.