Morocco’s Harissa Chicken Rolls

Yield: 20 rolls Filling: cup olive oil pound chicken thighs, skinless, boneless and cut into bite-sized pieces (about 5 thighs) tablespoon paprika tablespoons favorite Cajun spice cups shredded cabbage (15.5-ounce) can black beans cup shredded mozzarella cheese cup roasted corn kernels (about 1 medium ear) cup shredded carrots (about two medium carrots) cup chopped cilantro (about 1/2 bunch) cup sun-dried tomatoes tablespoons harissa sauce (see note) tablespoons white vinegar tablespoons fresh lemon juice tablespoons cumin Coarse salt, freshly ground black pepper, to taste Rolls: eggs, beaten egg roll wrappers cups vegetable oil, for frying Sour cream (optional) To make filling, heat oil in large skillet over medium heat. Sauté chicken for 2 to 3 minutes or until cooked through, stirring in paprika and Cajun spice as chicken cooks. Drain chicken and set aside. Once cool, dice chicken and place in large bowl. Add cabbage, black beans, mozzarella cheese, corn, carrots, cilantro, tomatoes, harissa, vinegar, lemon juice and cumin. Mix well; season to taste with salt and pepper.

For rolls, beat eggs in medium bowl. Put one egg roll wrapper, with one corner of the diamond closest to you, on a clean work surface. Keep remaining wrappers covered with a damp cloth. Lightly brush wrapper with egg. Put 1/4 cup of chicken filling just below the center of the egg roll. Fold bottom corner up over the filling to cover and then fold in two outside corners. Roll closed, sealing well. Brush with more egg if needed to seal. Set on large platter and repeat with remaining wrappers and filling; do not stack rolls. 3. Heat oil in large skillet over medium heat. Place 4 to 5 rolls in skillet, seam side down. Fry 2 to 3 minutes; turn and fry for 1 to 2 minutes until golden brown. Drain on paper towels. Repeat until all rolls are fried. Serve hot with sour cream. Chef’s note: Originally from Tunisia, harissa sauce usually is made with hot chilies, coriander, garlic, cumin, caraway and olive oil. The versatile sauce can be used as a meat rub, flavoring for soups or stews, or as a condiment for sandwiches. Harissa paste or sauce can be found in Middle Eastern or international markets. Recipe note: This recipe is from the 18th Epcot International Food & Wine Festival, which runs daily through Nov. 11 at the Walt Disney World Resort. Included in theme-park admission, $90 for a one-day ticket and $84 for guests ages 3-9: Authentic Taste seminars, Ocean Spray Cranberry Bog, special book signings, Eat to the Beat concerts, cultural adventures, Marketplace Discovery Passport and all attractions and park entertainment. Samples of globally inspired food and beverage menu items range from $3-$8 each. For more information, call 407-939-3378 or check out epcotfoodfestival.com.