Fatima’s Fingers (Tunisian Egg Rolls) Recipe
Fatima’s Fingers are delicious Tunisian egg rolls filled with a savory mixture of sautéed chicken, aromatic spices, tender potatoes, hard-boiled egg, mozzarella cheese, and fresh parsley. These rolls are crisp-fried to a golden perfection, making them a satisfying appetizer or snack that pairs wonderfully with a fresh squeeze of lemon.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Tunisian
Ingredients
Scale
Filling
- 2 tablespoons olive oil
- 1 boneless, skinless chicken breast (about 8 ounces), cut into 1/2-inch cubes
- 1/2 small yellow onion, cut into 1/4-inch pieces
- 1 garlic clove, minced
- 1/2 teaspoon ras el hanout
- 1/8 teaspoon ground turmeric
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 small white potatoes (about 6 ounces total), peeled and cut into 1/2-inch pieces
- 2 eggs (1 for filling, 1 for boiling)
- 1 cup shredded mozzarella (about 4 ounces)
- 2 tablespoons chopped fresh parsley
Assembly
- 12 square spring roll wrappers
- 1 egg, beaten for egg wash
- About 2 cups vegetable or canola oil, for frying
- 1 fresh lemon, for garnish
Instructions
- Prepare the filling: Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and sauté until golden brown, about 4 minutes. Add the onion and garlic, cooking until the onion becomes translucent, about 2 to 3 minutes.
- Add spices: Stir in ras el hanout, turmeric, salt, and black pepper. Cook for another 2 minutes, stirring occasionally. Transfer the cooked mixture to a large bowl and let it cool.
- Cook the potatoes: Bring a pot of water to a boil. Add the peeled and chopped potatoes and cook until tender, 5 to 10 minutes. Use a slotted spoon to transfer the potatoes to a bowl and allow them to cool. Keep the water boiling for the next step.
- Hard boil the egg: Add one egg to the boiling water, reduce heat to medium, and cook for 10 minutes. Remove the egg, let it cool, peel and chop into small pieces.
- Combine filling ingredients: To the cooled chicken mixture, add the cooked potatoes, chopped hard-boiled egg, shredded mozzarella, fresh parsley, and the remaining uncooked egg. Stir everything together thoroughly to create the filling.
- Assemble the rolls: Place one spring roll wrapper on a flat surface. Spoon about 1/4 cup of the filling into one corner, shaping into a 4- to 5-inch log. Roll the wrapper twice around the filling, fold in the sides, then continue rolling tightly toward the opposite corner. Brush the edge with beaten egg to seal and finish rolling until fully enclosed in a tight cylinder.
- Fry the rolls: Heat vegetable oil in a medium saucepan over medium-high heat until it reaches 350°F (175°C). Fry the rolls in batches—about 3 at a time—turning frequently until golden brown and cooked through, about 4 to 5 minutes. Drain on paper towels to absorb excess oil.
- Serve: Plate the rolls warm, garnished with lemon wedges for squeezing over the top. Optionally, if you prefer baking, place rolls on a rack-lined sheet pan and bake at 375°F (190°C) for about 25 minutes, turning halfway through until golden brown.
Notes
- You can substitute mozzarella with other mild melting cheeses like Monterey Jack or mild cheddar for a different flavor.
- For a lighter version, try baking the rolls instead of deep frying as described in the instructions.
- Ras el hanout is a North African spice blend essential for authentic flavor; if unavailable, substitute with a mix of cumin, coriander, cinnamon, and paprika.
- Make sure to seal the edges well with egg wash to prevent filling from leaking during frying.
- Serve immediately for the best crispness; leftovers can be reheated in an oven or air fryer to retain crunch.
Keywords: Tunisian egg rolls, Fatima’s Fingers, spring rolls, chicken rolls, North African appetizer, fried rolls, ras el hanout recipe
