Equipment
* optional
Ingredients
Chicken & Potato Filling
- 250 g chicken breast, boneless, skinless
- 300 g potatoes, peeled and cubed
- 75 g yellow onion, finely minced
- 15 g fresh parsley, finely chopped
- 3 g ground turmeric
- 4 g salt
- 2 g black pepper, freshly ground
- 15 ml lemon juice, freshly squeezed
Cheese & Assembly
- 100 g mozzarella cheese, grated
- 20 spring roll wrappers, thawed if frozen
- 1 egg, lightly beaten
- 1000 ml neutral oil
Nutrition (per serving)
Method
Place the chicken breast in a medium saucepan and cover with water. Bring to a boil, then reduce heat and gently simmer until the chicken reaches an internal temperature of 74C/165F.
Remove the cooked chicken from the water and let it rest until cool enough to handle. Use two forks to shred the meat very finely.
In a separate saucepan, boil the cubed potatoes in salted water until very tender. Drain thoroughly to remove excess moisture.
Transfer the hot potatoes to a large mixing bowl and mash until smooth. Add the finely shredded chicken, minced onion, chopped parsley, turmeric, salt, black pepper, and lemon juice. Mix vigorously until thoroughly incorporated, then set aside to cool entirely.
Once the potato and chicken mixture is completely cool to the touch, gently fold in the grated mozzarella cheese.
Lay a spring roll wrapper flat in a diamond shape. Place about a tablespoon of the filling horizontally near the bottom corner. Fold the bottom corner over the filling, fold the left and right side corners inward, and roll up tightly to form a thin cylinder. Brush the top corner with a little beaten egg to seal it securely. Repeat until all filling is used.
Pour the neutral oil into a deep frying pan or Dutch oven, ensuring it is at least 5 cm (2 inches) deep. Heat the oil to 175C/350F.
Carefully lower the rolled pastries into the hot oil in batches, avoiding overcrowding. Fry, turning occasionally, until they are deep golden brown and exceptionally crispy all over.
Use a slotted spoon to carefully remove the pastries from the oil. Transfer them to a plate lined with paper towels to drain excess oil. Serve warm with lemon wedges.
Chef's Notes
- Traditional recipes use brik pastry (malsouka), which can be difficult to source outside North Africa. Spring roll wrappers are an excellent, accessible substitute that provides a shatteringly crisp texture.
- Ensure the filling is completely cool before rolling. A warm filling will create steam, turning the delicate wrappers soggy and increasing the risk of bursting in the fryer.
- When rolling, tuck the sides in firmly to prevent any mozzarella from leaking into the hot oil, which can cause dangerous and messy splattering.
- To test the oil temperature without a thermometer, drop a small scrap of wrapper into the oil. It should sizzle vigorously and float to the top immediately without browning too fast.
Storage
Refrigerator: 3 days — Store uncooked pastries in an airtight container separated by parchment paper.
Freezer: 2 months — Freeze uncooked on a tray, then transfer to a sealed bag. Fry straight from frozen, adding 1 to 2 minutes to the frying time.
Reheating: Reheat cooked pastries in a 180C/350F oven for 8 to 10 minutes to restore crispness. Microwaving will ruin the texture.
