Crisp Moroccan Appetizer Rolls
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
Total TimePrep: 45 min. Cook: 5 min./batch
- 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
- 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.
Editor's NoteVegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.