Tunisian Brik

Directions

1. 1
   Place potato in salted water to cover, bring to a boil and cook until tender.
2. 2
   Drain, and mash with olive oil.
3. 3
   Heat 2 cups of grapeseed or canola oil in deep 10-inch skillet to 350 degrees.
4. 4
   Place spring-roll wrapper on saucer.
5. 5
   Place 3 tablespoons of mashed potatoes in middle, flattening the center to make a well.
6. 6
   Dab it with 1/4 teaspoon harissa if desired.
7. 7
   Sprinkle with some capers and parsley.
8. 8
   Break an egg into the center.
9. 9
   Taking care so that none of the egg seeps out, fold over one point of the spring-roll wrapper to meet the opposite point, to make a triangle.
10. 10
    Gently slip the filled brik off the saucer and into the hot oil.
11. 11
    Cook a minute or so, until golden on the underside, turn over and cook about another minute.
12. 12
    Remove from the oil with a spatula, and drain briefly on absorbent paper.
13. 13
    Prepare the remaining briks, fry them and serve while still hot, with lemon wedges.