Combine prawns, cilantro, lemon, capers, tabil, salt, and harissa in a bowl.

Add ricotta cheese to the prawn mixture.

Mix well by hand or with a wooden spoon.

Incorporate the beaten egg and black pepper into the mixture.

Take one sheet of phyllo pastry.

Fold the phyllo sheet in half to strengthen it.

Place a line of the filling in the center of the folded phyllo sheet.

Fold in the sides of the phyllo sheet over the filling.

Roll the phyllo sheet up tightly to form a finger shape.

Seal the edges with a little water to prevent oil seepage and filling leakage.

Pour sunflower or vegetable oil into a large frying pan to a depth of 1/2 inch.

Heat the oil over medium heat to 180°C (350°F).

Fry the spring rolls in batches for 8-10 minutes, turning occasionally.

Fry until they are crisp and deep golden brown.

Remove the spring rolls with a slotted spoon.

Place them upright on kitchen paper to drain excess oil.

Serve warm.