Moroccan Shrimp M'hencha and Fresh Spring Rolls - CookingWithAlia - Episode 392

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

phyllo dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: homemade dough

Homemade dough can reduce costs and calories.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are often less expensive and nut-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

Boil water and pour it over the vermicelli rice noodles; let them soften for 5 minutes and then drain.

Grate one onion and two cloves of garlic; add them to a skillet with olive oil and a pinch of salt, cooking for a few minutes.

Grate fresh ginger and add it to the skillet after the onion and garlic have cooked.

Add tomato concentrate, harissa, cumin, paprika, turmeric, pepper, and salt to the skillet; mix well.

Dilute the sauce with a little water and let it cook on medium-low heat for around 5 minutes.

Add lemon juice, chopped cilantro, and parsley to the sauce.

Increase heat to medium-high and add shrimp to the sauce, cooking until they are no longer translucent.

Add the softened vermicelli noodles to the skillet and mix everything together; let cool.

Prepare rice paper by dipping it in warm water; place it on a surface and add the filling inside a lettuce leaf, then roll it up.

For the spring roll pastry, line them up, brush with egg wash, and glue them together.

Place the filling on the edge of the spring roll pastry and roll it up like a carpet; coil it into a spiral shape.

Brush the coiled pastry with melted butter and egg wash, then bake in a preheated oven at 380°F (190°C) for 15-20 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens