Moroccan Spring Rolls (Briouats)
Moroccan Spring Rolls, or Briouats, are crispy, golden pastries filled with a spiced meat mixture, making them a delicious appetizer or snack.
Equipment
- Skillet
- Mixing bowl
- Pastry Brush
- Baking sheet or frying pan
- Knife
Ingredients
Main Ingredients
- 1 lb ground beef or shredded chicken Choose based on preference.
- 1 onion Finely chopped.
- 1 tsp cumin Adds warmth and depth.
- 1 tsp paprika For color and mild sweetness.
- ½ tsp cinnamon Adds a hint of Moroccan warmth.
- ½ tsp turmeric For a golden color and earthy taste.
- 2 tbsp chopped parsley Adds freshness.
- ½ cup grated cheese Optional, for extra flavor.
- 8 spring roll wrappers Or phyllo dough, cut into squares.
- 1 tbsp olive oil For brushing or frying.
- 1 egg Beaten, for sealing the edges.
Optional Garnishes
- sesame seeds For extra crunch.
- honey drizzle For a sweet-savory twist.
Instructions
- Heat a skillet over medium heat and add the ground beef or shredded chicken.
- Add the chopped onion, cumin, paprika, cinnamon, and turmeric. Cook until the meat is browned and the onions are soft.
- Stir in the chopped parsley and grated cheese (if using), then remove from heat and let cool slightly.
- Place a spring roll wrapper on a clean surface. Spoon a small amount of the meat mixture onto one end.
- Fold the sides over the filling, then roll it up tightly. Seal the edge with a little beaten egg.
- Repeat with the remaining wrappers and filling.
- Brush the rolls lightly with olive oil and bake at 375°F (190°C) for 15-20 minutes until golden and crispy. Alternatively, fry in hot oil until golden brown.
- Garnish with sesame seeds or a drizzle of honey if desired.
- Serve warm with your favorite dipping sauce.
Notes
For extra crunch, bake at a high temperature or double-wrap with phyllo dough. Serve with harissa or yogurt sauce for dipping.