Tunisian Chicken Egg Rolls
- Yield: servings
Ingredients
- Mint Garlic Yogurt Sauce:
- 1 1/2cups plain yogurt (preferably Greek style yogurt)
- 3tablespoons lemon juice
- 2cloves garlic, finely minced (or pressed through a garlic press)
- 2tablespoons fresh mint leaves, finely minced
- Tunisian Chicken:
- 2tablespoons extra virgin olive oil
- 1pound ground chicken thighs
- 2cloves garlic, finely chopped
- 1/2teaspoon ground cumin
- 1/2teaspoon ground coriander
- 1/2teaspoon ground cinnamon
- 1/4teaspoon cayenne pepper
- 1/8teaspoon ground allspice
- 1/4cup low sodium chicken stock
- -- Kosher Salt
- -- Freshly ground black pepper
- 1cup red pepper, julienned
- 1cup carrot, julienned
- 1cup English cucumber, julienned
- 1/4cup golden raisins
- 1/4cup dates, pitted and finely chopped
- 1/4cup fresh cilantro leaves and stems, chopped
- 2tablespoons extra virgin olive oil
- Peanut oil, for frying
- 1package spring roll wrappers
- 1-- egg, beaten
- -- Cilantro leaves, for garnish
Instructions
To prepare Mint-Garlic Yogurt Sauce, in a small mixing bowl, combine yogurt, lemon juice, garlic, and dill; stir to combine. Refrigerate until serving.
To make Tunisian Chicken, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken, garlic, cumin, coriander, cinnamon, cayenne, and allspice and cook for 5 minutes, stirring occassionally. Add chicken stock and cook until liquid has evaporated and until chicken is cooked through. Season, to taste, with salt and pepper.
To make Spring Rolls, in a large mixing bowl combine chicken, red pepper, carrot, cucumber, raisins, dates, cilantro, and 2 tablespoons olive oil, mix well to combine. Season, to taste, with salt and pepper.
In a heavy deep saucepan, heat oil (4-inches deep) to 365 degrees F.
Place a spring roll wrapper on a flat surface, and brush the edges with egg wash. Place some filling along the bottom 1/3 of the wrapper, fold the bottom of the wrapper over the filling, tuck in the sides, and finish rolling into a tight cylinder. Brush with egg wash to seal. Repeat.
Add 3-4 spring rolls at a time to oil, cooking for 3-5 minutes or until golden brown. Place on paper towels to drain. Repeat. Cut spring rolls on the diagonal. Serve with Mint-Garlic Yogurt Sauce. Garnish with cilantro leaves.
Makes 10-12 spring rolls (20-24 halves).