Fatima’s Fingers: Tunisian Chicken and Potato Egg Rolls Recipe
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.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Tunisian
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 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
