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).