Ethiopian Inspired Spring Rolls

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The East Made Easy


  • 400 grams of Shrimp
  • 4 TSP of Berbere (Ethiopian spice blend)
  • 1 Red Bell Pepper


  1. Quickly sauté shrimp with Berbere and red bell pepper (being careful not to overcook the shrimp)
  2. Remove from the heat and let cool.


  • 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

Ethiopian inspired cabbage

  1. In a large pan sauté the finely chopped onions
  2. Add garlic and tumeric and ensure it is well distributed
  3. 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!)
  4. Take off of the heat and let cool.
  5. 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 Blue Dragon Thai Sweet Chilli Sauce or Thai Sriracha Chilli Sauce.