Shrimp Eggrolls, Trini Style Recipe

Name: Shrimp Eggrolls, Trini Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Very Small Shrimp, Peeled; 1 teaspoon Green Seasoning; 3 Tablespoons Seasme Oil; 1 teaspoon Freshly Grated Ginger; 1 teaspoon Freshly Grated Garlic; 1 Pimento Pepper (Trinidadian Seasoning Pepper), Thinly Sliced Lengthwise; 1/2 White Onion, Thinly Sliced; 1/2 cups Thinly Shredded Carrots; 1/2 Chayote, Peeled And Thinly Sliced; 1/2 Red Sweet Pepper, Thinly Sliced Lengthwise; 1/2 cups Shredded White Cabbage; 1/4 teaspoons Salt; 1/4 teaspoons Black Pepper; 1/4 teaspoons Ground White Pepper; 1/4 teaspoons Chinese Seasoning Salt; 1/2 teaspoons Soy Sauce; 1 Tablespoon Chopped Chives; 8 pieces Eggroll Wrappers (I Used Melissa Brand); Oil, As Needed, For Deep Frying

Servings: persons

1 pound Very Small Shrimp, Peeled
1 teaspoon Green Seasoning
3 Tablespoons Seasme Oil
1 teaspoon Freshly Grated Ginger
1 teaspoon Freshly Grated Garlic
1 Pimento Pepper (Trinidadian Seasoning Pepper), Thinly Sliced Lengthwise
1/2 White Onion, Thinly Sliced
1/2 cups Thinly Shredded Carrots
1/2 Chayote, Peeled And Thinly Sliced
1/2 Red Sweet Pepper, Thinly Sliced Lengthwise
1/2 cups Shredded White Cabbage
1/4 teaspoons Salt
1/4 teaspoons Black Pepper
1/4 teaspoons Ground White Pepper
1/4 teaspoons Chinese Seasoning Salt
1/2 teaspoons Soy Sauce
1 Tablespoon Chopped Chives
8 pieces Eggroll Wrappers (I Used Melissa Brand)
Oil, As Needed, For Deep Frying

1
Season shrimp with a pinch of salt and black pepper and green seasoning paste.
2
Set aside to marinate for 30 minutes.
3
Meanwhile, stir fry vegetables.
4
Heat a skillet on medium to high heat.
5
Add sesame oil.
6
Add ginger, garlic and pimento pepper to skillet.
7
Fry for 30 seconds.
8
Add sliced onion and saute until translucent.
9
Add carrots.
10
Mix to combine.
11
Fry for 3 minutes.
12
Add sliced chayote and sliced sweet peppers.
13
Cook until sweet peppers are just cooked but still crisp.
14
We do not want them soft.
15
Add shrimp and stir fry for 1 minute.
16
Since shrimp is tiny, it will cook super fast.
17
Add shredded cabbage, salt, black pepper, white pepper, Chinese seasoning, soy sauce and chopped chives.
18
Mix thoroughly.
19
As soon as cabbage starts to wilt, turn off heat.
20
Lay out egg rolls.
21
Have one tip facing you so when you look at it, it looks like a diamond.
22
Add some filling to tip closest to you, towards the end and not in the center.
23
Brush all ends with water then start to fold in ends, doing your best to roll tightly.
24
Be gentle so you do not tear the wrappers.
25
Place rolled eggrolls on a baking sheet, sealed-side down.
26
Heat oil to 375 degrees F. Fry eggrolls until golden brown and crispy.
27
Serve with your favorite dipping sauce!

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound Very Small Shrimp, Peeled, 1 teaspoon Green Seasoning, 3 Tablespoons Seasme Oil, 1 teaspoon Freshly Grated Ginger, and more.

Yes, Shrimp Eggrolls, Trini Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Eggrolls, Trini Style

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