Shrimp and chorizo jambalaya spring roll. In crispy egg roll sheet, spicy yet umami packed jambalaya.
Jambalaya Spring Roll
- Servings: 8 rolls
- 1 clove Garlic, peeled
- ¼ Small sweet onion, peeled
- ½ Small green bell pepper, seeded
- 7 Medium shrimp, peeled, deveined and tail removed
- 0.5 lb. Chorizo, casing removed
- ½ tablespoon Olive oil
- 1 cup Cooked white long grain rice
- 1 tablespoon Tomato paste
- 2 tablespoons Tomato ketchup
- 1 teaspoon Chili powder
- 2 teaspoons Ground cumin
- ½ teaspoon Ground coriander seeds
- 1 teaspoon Ground paprika
- 1 tablespoon Water
- ⅛ teaspoon Salt
- ⅛ teaspoon Black pepper
- 8 Egg roll sheets
- Canola oil for frying
- Mince garlic and onion. Chop bell pepper. Cut each shrimp into half.
- Make sauce. In a small bowl, mix together tomato paste, ketchup, water, cumin, chili powder, paprika, salt, black pepper and coriander.
- In a fry pan, heat olive oil and cook garlic and onion stirring constantly over medium heat until fragrant and lightly brown. Add chorizo to the fry pan and cook breaking up the meat until chorizo is browned.
- Add green peppers to the fry pan and cook stirring constantly for about 1 minute. Add shrimp and cook stirring constantly until shrimp turn opaque.
- Stir in the rice until combined. Then stir in the sauce until combined. Add salt and black pepper to taste if necessary. Remove the fry pan from the heat and let cool.
- When the jambalaya has cooled, place one egg roll sheet diagonally on a cutting board. Put ⅛ of the jambalaya. Fold the bottom then fold right and left, and roll it up tightly. Set the roll, seam side down, on a large plate or cutting board. Make 7 more rolls with the rest of jambalaya and egg roll sheets.
- Work in a couple of batches. Heat enough oil to fry rolls over medium heat in another fry pan or wok. When the oil gets hot, add the rolls to the pan/wok and fry the rolls until all sides are golden brown. Drain on paper towels.