Tunisian Chicken Spring Rolls

  • Yield servings


Mint Garlic Yogurt Sauce:
1 1/2 cups plain yogurt (preferably Greek style yogurt)
3 tablespoons lemon juice
2 cloves garlic, finely minced (or pressed through a garlic press)
2 tablespoons fresh mint leaves, finely minced
Tunisian Chicken:
2 tablespoons extra virgin olive oil
1 pound ground chicken thighs
2 cloves garlic, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/4 cup low sodium chicken stock
-- Kosher Salt
-- Freshly ground black pepper
1 cup red pepper, julienned
1 cup carrot, julienned
1 cup English cucumber, julienned
1/4 cup golden raisins
1/4 cup dates, pitted and finely chopped
1/4 cup fresh cilantro leaves and stems, chopped
2 tablespoons extra virgin olive oil
15 -- round rice paper spring roll wrappers
-- Cilantro leaves, for garnish


To prepare Mint-Garlic Yogurt Sauce, in a small mixing bowl, combine yogurt, lemon juice, garlic, and dill; stir to combine. Refrigerate until serving.

To make Tunisian Chicken, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken, garlic, cumin, coriander, cinnamon, cayenne, and allspice and cook for 5 minutes, stirring occassionally. Add chicken stock and cook until liquid has evaporated and until chicken is cooked through. Season, to taste, with salt and pepper. Remove from heat and set aside to cool.

To make Summer Rolls, in a large mixing bowl combine cooled chicken, red pepper, carrot, cucumber, raisins, dates, cilantro, and 2 tablespoons olive oil, mix well to combine. Season, to taste, with salt and pepper.

Dip a rice paper wrapper in a bowl of warm water for 5-10 seconds and place wrapper on a flat surface (cover other spring roll wrappers with a damp cloth). Place some filling along the bottom 1/3 of the wrapper, fold the bottom of the wrapper over the filling, tuck in the sides, and finish rolling into a tight cylinder. Repeat.

Slice rolls on the diagonal. Serve with Mint-Garlic Yogurt Sauce. Garnish with cilantro leaves.

Makes about 15 summer rolls



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