Jerk Shrimp Egg Roll Recipe


●  1⁄2 head of green cabbage
●  3 carrots
●  2 whole green onions
●  1 pound of peeled/deveined/clean/dried shrimp (16-20)
●  3 tbsp of olive oil for cabbage
●  3 tbsp of olive oil for searing shrimp
● Vegetable oil for frying 
● 1⁄4 tsp of sesame oil
● 1 cup of water
● 1 tbsp of cornstarch
● 2 tsp of dried thyme
● 1 tbsp of Jerk seasoning
for shrimp

● 1 tsp of jerk seasoning for cabbage
● 1 tsp of Chinese five spice for shrimp
● 1 tsp of Chinese five spice for vegetables
● 1 tsp of ginger powder
● 1 tsp of salt
● 1 tsp of black pepper
● Egg roll wrappers (traditional or gluten free)



  1. Thinly slice cabbage, carrots, and green onion. Mix ingredients in a bowl.
  2. Grab another bowl for shrimp. Ensure shrimp is thoroughly dried.
  3. Season shrimp with salt, black pepper, jerk seasoning, Chinese five spice, and garlic powder.

    1. Sear shrimp on both sides on high heat in olive oil then put aside.
    2. Quick stir fry mixed vegetables in two batches for 1 minute in olive oil on high heat.
    3. Season vegetables with Chinese five spice, ginger powder, and black pepper.
    4. Wait until cabbage is room temperature to add salt. Keep filling dry (squeeze dry with 

      paper towel if needed).
    5. After cooking mixed vegetables, lightly season with sesame oil, Chinese five spice, and 

      ginger powder. Salt to taste.
    6. Chop shrimp into thirds and mix with vegetables.
    7. Let egg roll filling get to room temperature.
    8. Cover unused egg roll wrappers with a damp paper towel to keep wrappers moist.
    9. Mix cornstarch into water and use it to seal all 4 edges of egg roll.
    10. Brush the entire perimeter of the wrapper with cornstarch mixture. Fill and roll the egg roll wrappers using 2 tablespoons of filling. Place the filling towards the bottom of the wrapper. Roll the corner closest to you over the filling. Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.

      For deep frying, fry on medium high heat for an even light brown color. Then drain and set aside on a cooling rack. Fry one more time until golden brown on high heat.
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