I thought about love and what it means to different people and I looked at this recipe and saw how different; yet how similar it is with the original. When you think of egg roll wraps, you think about the Chinese or Japanese people. The first thing that comes to your mind is not suya 🙂 Fast forward to today and how I used a similar method, but with a different filling. I used some shrimp and beef suya . (You could use some chicken suya too). When you think about relationships and genuine love, it’s always two people of different back grounds coming together against all odds. Now, see how I married the flavor of the suya into a non traditional Nigerian egg roll.
This recipe came about one day while I was looking for a way to incorporate the Asian style of cooking into my recipes. If there is any way I enjoy food, it’s by doing fusions like this. As my blog is known for a specific kind of food from a specific area, I wouldn’t want to confuse my readers one bit, so I’d rather fuse the flavors. Same with love, it’s about compromise. Love isn’t selfish, love looks for ways to make things go smoother; to keep everyone(both parties) involved happy.
Back to the recipe proper. While you can make your own egg roll wrappers, I went for the store bought version. I will do a post on how to make home made egg roll wraps later. I just wanted to make sure I had this recipe right before doing anything extra. Lazy chef things ehn 🙂 If you would like, you could add some soy sauce to the mix while sautéing. I didn’t add any soy sauce to this one.
For those on #fitfam, be not afraid. You could bake yours for a healthier portion and it tastes just as good. I promise!
I made these sometime during the cold season and for some reason, I held on to the recipe. Sorry about that folks…for keeping this awesomeness away from you for too long. Now go make some! Be that kitchen super hero you want to be and may the force be with you #sprinklesfairydust!
You could make these into spring rolls if you wish too 🙂
- 10-12 egg roll wrappers
- 1lb shrimp suya(cut into tiny pieces)
- 1b beef suya(shredded)
- 1 small onion (thinly sliced)
- 3 small garlic cloves(minced)
- 1 inch ginger(grated)
- half of a finely shredded cabbage
- 2 plum tomatoes(optional. remove seeds and cut into tiny pieces)
- 1tsp coconut oil
- 1tsp chili powder or flakes
- salt to taste
- 1 avocado(mashed)
- 1tbsp honey
- 1tsp garlic paste
- the juice of a lime
- 1tsp chili flakes
- pinch of salt
- oil for frying
- mix the ingredients for the dip and set aside in the refrigerator to cool.
- In a frying pan, heat the oil; then add the onion,and garlic, Sauté until the garlic is fragrant. Add the ginger and tomatoes. Sauté until the tomatoes has reduced. Pour in the cabbage and saute for a few minutes. Add the suya shrimp or beef suya; along with the chili pepper. Season to taste and set aside.
- (add whatever filling you are using and using your finger tips, brush the edges with a little water)(in this case, shrimp or beef suya; along with the sautéed vegetables)
- (close like you would an envelope)
- (roll to close and brush a little water at the tip)
- heat oil or oven to 350 degrees and fry or bake until golden brown(it doesn't always turn brown after baking. just bake making sure to flip after 5-10 minutes on each side)