Moroccan Shrimp Briwats Like Egg Rolls Recipes

MOROCCAN SHRIMP BRIWATS (LIKE EGG ROLLS)

Moroccan Shrimp Briwats (Like Egg Rolls) image

In Morocco, briwats can be stuffed with sweet or savory fillings. This is a savory filling that is somewhat modern in origin. This recipe is an adaptation of both my Moroccan mother-in-law's version (though she adds garlic) and a recipe found in the book "Cooking at the Kasbah" by Kitty Norse. Some people also add soy sauce to the mixture (a sure sign of the recipe's modernity; soy sauce, as you can imagine, is not "native" to Morocco!) :) These are yummy snacks and surprisingly light, despite being fried. Do try to find the lumpia wrappers--briwats should not be doughy, but instead light and crispy, and the lumpia wrappers do the job nicely.

Provided by Nicole Isabella

Categories Lunch/Snacks

Time 1h10m

Yield 15 briwats (a rough estimate), 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 ounces rice vermicelli
2 tablespoons olive oil
1 onion, finely chopped
12 ounces shrimp, peeled and deveined
1 teaspoon sweet paprika
3 tablespoons cilantro
1/2 teaspoon cumin
2 teaspoons lemon juice
3 tablespoons Italian parsley
2 teaspoons salt, to taste
lumpia skins, found at asian stores (I do NOT suggest egg roll wrappers such as those found at the supermarket, as they are usually too t) or phyllo pastry sheet (I do NOT suggest egg roll wrappers such as those found at the supermarket, as they are usually too t)

Steps:

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.

UNWRAPPED SHRIMP EGG ROLLS

Unwrapped Shrimp Egg Rolls image

Quick and easy. A baked versus deep fried wonton. From Family Circle and posting for safe keeping. The wonton in pic look like a crisp cracker.

Provided by WiGal

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

16 wonton wrappers
1 tablespoon vegetable oil
14 ounces coleslaw mix
1 sweet red pepper, cored seeded THINLY sliced
4 scallions, trimmed chopped
1/2 cup reduced-sodium vegetable broth
2 tablespoons rice vinegar
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon ground ginger
1/2 lb cooked shrimp, shells removed chopped
2 cups brown rice
Chinese duck sauce (optional)

Steps:

Heat oven to 400 degrees.
Place wonton wrappers on a large baking sheet and brush both sides with lightly with oil.
Bake for 7 to 8 minutes, or until crisp and lightly golden.
Coat a non stick skillet with nonstick cooking spray.
Add coleslaw mix, red pepper, scallions, and broth.
Simmer, covered, for 6 minutes, stirring occasionally.
Stir in soy sauce, vinegar, garlic powder, sugar, and ginger.
Add shrimp and cook until just heated through, about one minute.
Spoon a generous 1/4 cup of shrimp mixture on each wonton.
Serve with brown rice and, if desired, duck sauce and additional soy sauce.

Nutrition Facts : Calories 579.1, Fat 7.8, SaturatedFat 1.2, Cholesterol 122.5, Sodium 748.1, Carbohydrate 101.3, Fiber 7.4, Sugar 6.6, Protein 25.4

BEST PORK AND/OR SHRIMP EGG ROLLS

Best Pork And/Or Shrimp Egg Rolls image

From the American-Chinese food menu, this is the most authentic recipe for egg rolls we've seen. You can make pork egg rolls, shrimp egg rolls, combos, or half of them pork, half of them shrimp. Simply adjust the amounts of pork/shrimp to your liking. These freeze well and are great for OAMC. You can use ground pork, but for the best flavor, use leftover roast pork or rib meat, especially bbq'd. A great idea is to purchase a small order of ribs from the local chinese resteraunt, and cut and dice the meat from the bones for this recipe, or better still, try Recipe #329856 :)

Provided by 2Bleu

Categories Pork

Time 30m

Yield 12 egg rolls, 12 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons peanut oil
1 teaspoon ground chinese ginger
3/4 cup green onion, diced
1 celery rib, minced
4 cups napa cabbage, shredded and chopped
1/2 cup bean sprouts
1/2 cup diced pork, cooked (recommended Chinese Red Cooked Pork)
1/2 cup diced shrimp
1/2 cup chicken stock
1/2 teaspoon sugar
1 teaspoon cornstarch, dissolved in
1 tablespoon water
1 tablespoon sesame oil
1 dash salt, to taste
1 dash black pepper, to taste
1 cup boiling water
2 tablespoons cornstarch, dissolved in
3 tablespoons water
12 egg roll wraps
vegetable oil, for deep frying

Steps:

In a wok set over moderately high heat, add the ground ginger, onion, and celery and stir-fry for 1 minute. Add the cabbage and bean sprouts and stir fry 2-3 minutes more, or until vegetables are slightly softened. Add the pork and/or shrimp and stir-fry 1 minute more.
Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
Have 1 cup water at a boil. Remove from heat and whisk in cornstarch mixture.
Have 12 egg roll wrappers ready under a dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers.
Heat oil to 350 degrees F. Fry egg rolls, in small batches, turning often, for about 4 minutes, or until golden brown. Transfer to paper towels to drain.

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