Moroccan Shrimp Briwats Like Egg Rolls
Delight your taste buds with Moroccan Shrimp Briwats, a flavorful twist on traditional egg rolls that combines bold spices and crispy perfection. These golden triangles are filled with tender shrimp sautéed in a fragrant blend of cumin, paprika, ginger, and a touch of cayenne heat, then wrapped in buttery filo pastry for a flaky, crunchy bite. Each briwat boasts the fresh zest of cilantro and pairs beautifully with a side of harissa or creamy yogurt sauce for dipping. Perfect as a crowd-pleasing appetizer or an exotic addition to your dinner table, these shrimp briwats are quick to prepare and fry to a gorgeously crispy finish. Whether you're hosting a gathering or craving bold Moroccan flavors, this recipe will transport your palate with every deliciously spiced bite.
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Recipe Information
Ingredients
- 450 grams raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 units garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground ginger
- 0.25 teaspoon cayenne pepper (optional for heat)
- 3 tablespoons fresh cilantro, finely chopped
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 12 sheets filo pastry sheets (or spring roll wrappers)
- 3 tablespoons melted butter (for brushing pastry)
- 500 milliliters vegetable oil (for frying)
- 1 cup harissa or yogurt sauce (for dipping, optional)
Instructions
Heat 2 tablespoons of olive oil in a skillet over medium heat.
Add the chopped onion and minced garlic to the skillet, and sauté until softened and fragrant, about 3-4 minutes.
Add the shrimp to the skillet and cook until pink and opaque, about 3 minutes per side.
Stir in the ground cumin, paprika, ground ginger, cayenne pepper (if using), salt, and black pepper. Cook for an additional 1-2 minutes until the shrimp are well coated in spices.
Remove the skillet from heat, and transfer the shrimp mixture to a cutting board. Roughly chop the shrimp into smaller pieces once it cools slightly.
In a mixing bowl, combine the chopped shrimp with fresh cilantro and mix thoroughly.
Place one filo pastry sheet on a clean surface and brush it lightly with melted butter. Fold the sheet lengthwise to form a long rectangle.
Spoon 1-2 tablespoons of the shrimp filling near the bottom of the folded pastry. Fold the bottom corner over the filling to create a triangular shape. Continue folding the triangle tightly along the strip until you reach the end. Seal the edge with a little melted butter.
Repeat the process with the remaining pastry sheets and filling until all the shrimp mixture is used.
Heat vegetable oil in a deep skillet or frying pot to 180°C (350°F).
Fry the briwats in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
Remove the briwats with a slotted spoon and drain on paper towels.
Serve warm with harissa or yogurt sauce for dipping.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 2.2 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 173 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
