Tunisian Brik Rolls
Tunisia's beloved street food — brik, a paper-thin pastry (malsouka/warka) wrapped around a filling and deep-fried. The classic version contains a whole egg, which stays runny inside the crispy fried pastry. The roll version uses spring roll wrappers filled with the classic brik filling: egg, tuna, harissa, capers and parsley, rolled and fried until golden.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Mix tuna, harissa, capers, parsley, spring onions, cheese and pepper.
About 5 min
Lay a spring roll wrapper. Place 2 tablespoons tuna filling in the lower third. Create a small well in the filling; crack a whole egg into the well.
About 14 min
Fold the bottom of the wrapper up over the filling; fold in the sides; roll up tightly but gently (don't break the egg). Seal with a little water.
About 14 min
Deep fry immediately in oil at 175°C for 2–3 minutes, turning carefully, until golden on all sides. The egg inside should still have a runny yolk.
About 14 min
Drain briefly. Serve with lemon wedges and harissa. The moment you bite through the crispy pastry and the runny egg yolk runs into the tuna filling is the pure brik experience.
About 3 min
Nutrition per serving (estimate)
- Calories
- 360
- Protein
- 22 g
- Carbs
- 30 g
- Fat
- 18 g
- Fibre
- 2 g
- Sugar
- 2 g
- Sodium
- 720 mg
Contains: dairy, eggs, fish
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Recipe by Boon Tools.