Fatima’s Fingers: Tunisian Chicken and Potato Egg Rolls Recipe

Introduction

Fatima’s Fingers are delightful Tunisian egg rolls filled with a savory mix of chicken, potatoes, and cheese. Crispy on the outside and flavorful inside, they make a perfect appetizer or snack for any occasion.

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

1. Step 1: Bring a pot of water to a boil over high heat. Meanwhile, heat the 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 and cook until the onion is translucent, about 2 to 3 minutes.
2. 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.
3. Step 3: Once the water boils, add the potatoes and cook until tender, about 5 to 10 minutes. Use a slotted spoon to transfer potatoes to another bowl to cool. Let the water continue boiling.
4. Step 4: Add 1 egg to the boiling water, reduce the heat to medium, and cook for 10 minutes to hard-boil. Remove, cool, peel, and chop the egg into small pieces.
5. Step 5: To the chicken mixture, add the cooled potatoes, chopped hard-boiled egg, mozzarella, parsley, and the remaining uncooked egg. Stir to combine.
6. Step 6: Place one spring roll wrapper on a flat surface. Add about 1/4 cup of filling in one corner, forming a 4- to 5-inch log. Roll twice, fold in sides, then continue rolling toward the opposite corner. Brush the edge with egg wash to seal and finish rolling tightly into a cylinder. Repeat with remaining wrappers and filling.
7. Step 7: Heat vegetable oil in a medium saucepan to about 350°F (175°C). Fry 3 rolls at a time, turning frequently, for 4 to 5 minutes until golden brown and cooked through. Drain on paper towels. Alternatively, bake on a rack-lined sheet at 375°F (190°C) for about 25 minutes, turning halfway, until golden. Serve warm with lemon wedges.

Tips & Variations

• For a lighter option, bake the rolls instead of frying to reduce oil absorption without sacrificing crispiness.
• Substitute mozzarella with a tangy white cheese like feta for a different flavor profile.
• Add a pinch of cayenne pepper to the filling for a spicy kick.
• Use fresh parsley or swap with fresh cilantro for a different herbaceous note.

Storage

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes or in a skillet to restore crispiness. Avoid microwaving to keep the exterior crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, the filling can be made a day ahead and refrigerated. Bring it to room temperature before assembling the rolls for best results.

What if I can’t find ras el hanout?

You can substitute with a mixture of ground cumin, coriander, cinnamon, paprika, and a pinch of allspice to mimic its complex flavor.

Fatima’s Fingers: Tunisian Chicken and Potato Egg Rolls Recipe

Print Recipe

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4.4 from 61 reviews

Fatima’s Fingers are delicious Tunisian egg rolls filled with a savory mixture of spiced chicken, potatoes, and mozzarella cheese. Crispy on the outside and flavorful on the inside, these rolls are perfect as appetizers or snacks. They are traditionally deep-fried but can also be baked for a healthier alternative.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 12 rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Tunisian

Ingredients

Scale 1x2x3x

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 hard boiling)
• 1 cup shredded mozzarella (about 4 ounces)
• 2 tablespoons chopped fresh parsley

Assembly and Cooking

• 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

1. Prepare the filling: Heat olive oil in a large skillet over medium-high heat. Add cubed chicken and sauté until golden brown, about 4 minutes. Add onion and minced garlic; cook until onion is translucent, 2 to 3 minutes.
2. Spice the mixture: Stir in ras el hanout, turmeric, salt, and pepper; cook, stirring occasionally, for 2 more minutes. Transfer this mixture to a large bowl and set aside to cool.
3. Cook the potatoes: Bring a pot of water to a boil and add the peeled, cubed potatoes. Cook until tender, about 5 to 10 minutes. Use a slotted spoon to transfer potatoes to a bowl and allow to cool. Keep the water boiling.
4. Prepare the hard-boiled egg: Add 1 egg to boiling water, reduce heat to medium, and cook for 10 minutes. Remove, cool, peel, and chop the egg finely.
5. Combine filling ingredients: Add cooled potatoes, chopped hard-boiled egg, shredded mozzarella, chopped parsley, and the remaining uncooked egg to the chicken mixture. Stir well to combine.
6. Assemble the rolls: Lay one spring roll wrapper flat. Place approximately 1/4 cup of filling in one corner shaped as a 4- to 5-inch log. Roll twice from that corner, fold in sides, then continue rolling to form a tight cylinder. Seal the edge with beaten egg wash.
7. Fry the rolls: Heat vegetable oil in a medium saucepan over medium-high heat until it reaches about 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.
8. Alternative baking method: For a healthier option, bake rolls on a rack-lined sheet pan at 375°F (190°C) for about 25 minutes, turning halfway, until golden brown.
9. Serve: Arrange rolls on a serving platter and garnish with fresh lemon wedges for squeezing over before eating. Serve warm.

Notes

• Ras el hanout is a North African spice blend; if unavailable, substitute with a mix of cumin, coriander, cinnamon, and paprika.
• For a crispier texture, deep-frying is preferred, but baking provides a healthier alternative.
• Make sure to seal the spring roll wrappers tightly to prevent filling from leaking during cooking.
• The recipe yields approximately 12 rolls, perfect for sharing or as party appetizers.
• Leftover rolls can be refrigerated and reheated in the oven to preserve crispiness.

Keywords: Tunisian egg rolls, Fatima’s Fingers, spring rolls, chicken egg rolls, North African appetizers, crispy chicken rolls