Moroccan-Thai Briouats with Green Curry and Coconut

In a skillet over medium heat, add a tablespoon of oil and sauté the shallots, garlic, and ginger until fragrant, about 2 minutes. Add the green curry paste and cook for another minute, stirring constantly. Add the chicken thighs, breaking them up with a spoon, and cook until no longer pink. Pour in the coconut milk, fish sauce, lime juice, and brown sugar. Simmer until the liquid reduces and the mixture thickens, about 5 minutes. Remove from heat, stir in the chopped cilantro, and season with salt and pepper. Let cool completely—remember, hot filling will make the wrappers soggy. Let it cool, let it cool.

Lay one warqa sheet (or spring roll wrapper) on a clean work surface with a corner facing you (like a diamond). Place about 1 heaping tablespoon of the cooled filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to form a neat cylinder. Dab a little water on the top corner to seal. Repeat with remaining wrappers and filling. If using warqa, you can fold into triangles or cylinders—I prefer cylinders, they’re like little spring rolls, but hey, triangles are fun too!

In a deep skillet, heat about 1 inch (2.5 cm) of vegetable oil to 350°F (175°C). Fry the briouats in batches, turning occasionally, until golden and crispy, about 2-3 minutes per batch. Drain on paper towels. Don't crowd the pan! If you overcrowd, the temperature drops and you get oily briouats—nobody wants that.

Arrange the briouats on a platter and serve warm with sweet chili sauce for dipping. Garnish with extra cilantro if desired. They pair wonderfully with a crisp green salad or cucumber sticks.