3: Heat 3 tablespoons olive oil in a large frying pan over medium heat. When hot, add the shallot, salt and pepper. Cook for 1 minute without colouring.
4: Add the mushrooms and cook until soft. If they give off a lot of liquid, either drain this off or wait until it has boiled off. The cooked mushrooms should be fairly dry.
5: Tip into a large bowl. Add the juice of ½ lemon and some chopped parsley. Mix well and set aside.
6: Heat 3 tablespoons olive oil in the same frying pan, still on medium heat. When hot, add the chopped onions, salt and pepper. Cook for 2 or 3 minutes without colouring.
7: Dice 300 g chicken fairly small.
8: Mix the chicken with the mushrooms and onions. Make the rolls by placing a tablespoonful of filling near the edge of a brik sheet.
9: Then fold it up into a neat rectangular parcel.
10: Heat 1/2 cm (1/4 inch) oil in the frying pan and fry the brik rolls...
11: ...on both sides.
12: Serve immediately.
Remarks
Use spring onions if possible, rather than normal onions (shown in the photos).