Crisp Moroccan Appetizer Rolls Recipe

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Crisp Moroccan Appetizer Rolls Recipe

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I love the distinctive flavors of Moroccan food. I’ve also experimented many times with spring roll wrappers, so I decided to combine the two ideas into a fun fried appetizer.—Sarah Vinch, Yigo, Guam
MAKES:
42 servings
TOTAL TIME:
Prep: 45 min. Cook: 5 min./batch
MAKES:
42 servings
TOTAL TIME:
Prep: 45 min. Cook: 5 min./batch

Ingredients

  • 1-3/4 cups water
  • 1-3/4 cups uncooked couscous
  • 2 cups shredded carrots
  • 1/2 cup golden raisins
  • 1/2 cup pitted dates
  • 2 tablespoons apricot spreadable fruit
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 package (12 ounces) frozen vegetarian meat crumbles
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 42 spring roll wrappers
  • Oil for deep-fat frying
  • Honey

Directions

In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 4-6 minutes or until water is absorbed. Fluff with a fork.
Place carrots, raisins, dates and spreadable fruit in a food processor; pulse until fruit is coarsely chopped. In a Dutch oven, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in vegetarian crumbles, carrot mixture and seasonings; heat through, stirring occasionally. Remove from heat; stir in couscous.
With one side of a spring roll wrapper facing you, place 3 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom side over filling; moisten remaining wrapper edges with water. Fold sides toward center over filling. Roll up tightly, pressing edge to seal.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry rolls, a few at a time, 3-4 minutes or until golden brown, turning frequently. Drain on paper towels. Serve with honey for dipping.
Freeze option: Cover and freeze unfried rolls on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, fry and serve rolls as recipe directs, increasing cooking time to 4-5 minutes.
Yield: 3-1/2 dozen.
Editor's Note: Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
Originally published as Crisp Moroccan Appetizer Rolls in Taste of Home Christmas Annual Annual 2014

  • 1-3/4 cups water
  • 1-3/4 cups uncooked couscous
  • 2 cups shredded carrots
  • 1/2 cup golden raisins
  • 1/2 cup pitted dates
  • 2 tablespoons apricot spreadable fruit
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 package (12 ounces) frozen vegetarian meat crumbles
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 42 spring roll wrappers
  • Oil for deep-fat frying
  • Honey
  1. In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 4-6 minutes or until water is absorbed. Fluff with a fork.
  2. Place carrots, raisins, dates and spreadable fruit in a food processor; pulse until fruit is coarsely chopped. In a Dutch oven, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in vegetarian crumbles, carrot mixture and seasonings; heat through, stirring occasionally. Remove from heat; stir in couscous.
  3. With one side of a spring roll wrapper facing you, place 3 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom side over filling; moisten remaining wrapper edges with water. Fold sides toward center over filling. Roll up tightly, pressing edge to seal.
  4. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry rolls, a few at a time, 3-4 minutes or until golden brown, turning frequently. Drain on paper towels. Serve with honey for dipping.
    Freeze option: Cover and freeze unfried rolls on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, fry and serve rolls as recipe directs, increasing cooking time to 4-5 minutes.
    Yield: 3-1/2 dozen.
Editor's Note: Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
Originally published as Crisp Moroccan Appetizer Rolls in Taste of Home Christmas Annual Annual 2014

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