One of my favourite East African snacks is sambusa. It’s sort of like an indian samosa- deep fried, delicious and perfect to eat on the go. However, I wanted to try something healthier in 2017. I wanted a snack that was bite size, still had those Ethiopian flavours I crave without the calories of my favourite deep fried snack so I came up with this Ethiopian inspired spring roll. Nothing about this dish is traditional but it’s still delicious and uses the flavours and spices of home. I used Blue Dragon’s spring roll wrappers to complete the dish.
- 400 grams of Shrimp
- 4 TSP of Berbere (Ethiopian spice blend)
- 1 Red Bell Pepper
Ethiopian Inspired Cabbage
- 1 Onion
- 1 large Carrot
- 1 cup of finely chopped cabbage
- 1 clove of garlic
- 2 TSP of Tumeric
2 Packages of Blue Dragon Spring Roll Wrappers
- In a large pan sauté the finely chopped onions
- Add garlic and tumeric and ensure it is well distributed
- Then add the carrots and cabbage and continue to cook it at medium heat until the vegetables have slightly softened. (It’s best if the veggies still have some crunch to them for the spring roll!)
- Take off of the heat and let cool.
- Quickly sauté shrimp with Berbere and red bell pepper (Being careful not to overcook the shrimp)
- Remove from the heat and let cool.
Assembling Spring Roll
- Use water to soften the rice pancake (spring roll wrapper) using the directions on the product, fill each wrapper with both the cabbage/carrot mixture and the shrimp/red bell pepper mix.
Serve with a dipping sauce of your choice. I chose awaze!