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There are spring rolls and then there are Borek Spring Rolls—crispy little parcels of goodness rolled up with spices, chicken, chopped dates, Gruyere cheese and served with a samurai sauce so good, you’ll want to lick your plate clean. You can find these Algerian-inspired spring rolls at Boston’s newest hotspot, Coquette, located in the Omni Boston Hotel at The Seaport.
“The dish was inspired by Algerian bored, which is a meat-filled pastry,” explains Chief Culinary Officer Tom Berry. “Coquette brines and roasts the chicken—roasting the breast and legs at different temperatures to keep them moist—and combines it with a spicy vegetable mix of Moroccan spice mix ras el hanout, harissa, and Gruyere, wrapping it all in feuilles de brick pastry like a spring roll and frying it.”
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The spring rolls are served with Coquette’s version of samurai sauce, a Belgian condiment often served with french fries. Traditionally it includes mayonnaise, ketchup, and harissa; Coquette’s has a bit of mayo but leans more on creme fraiche and to complement the Gruyere.
Puree in a blender until smooth. Cover and refrigerate.
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See below for the full recipe and be sure to check out Coquette when in Boston for their Spanish-French fare in the most beautiful setting.
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Melt the butter in a medium, non-reactive pot over medium heat. Add the onions, peppers, garlic, carrot, salt, ras el hanout and harissa paste. sweat until juicy, about 6-7 minutes. Strain the liquid from veg mix and cool. In a bowl, combine the veg mix with the pulled chicken, gruyere, scallions, cilantro and dates. Season with salt if needed.
Scoop a packed ½ cup of the mix into the center of a feuille de brick wrapper. Shape the mix into a 3” log and roll the bottom over. Roll ½ way and brush the edges with egg wash, being careful not to over saturate. Fold the sides in and continue rolling into a spring roll shape. Repeat until all the filling is used, about 8 spring rolls.
Fry a few at a time in a pot or fryer at 330 F until very golden and crispy. Serve with Samurai sauce for dipping.
Puree in a blender until smooth. Cover and refrigerate.
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