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  • Chef Jeremy Lovell

Trini Shrimp Spring Roll Recipe by Chef Jeremy Lovell

Yield - serves 6

Cook time: Approx. 30min

Prep time – 30min


 16-20 peeled shrimp – 1lb (finely chopped)

 Spring roll skin – 50 sheets

Seasonings mix:

 Five spice powder – 1 tsp

 Ginger – 1 tsp (finely chopped)

 Garlic – 1 tbsp (finely chopped)

 Lemon zest – 1 tsp

 Carrots – 4oz (small dice)

 Green pepper – 2oz (small dice)

 Red Onion – 2oz (small dice)

 Salt and pepper to taste

 Cabbage – 1 cup (thinly shredded)

 Sesame oil – 1 tbsp

Egg wash for sticking spring roll skin (mixed together)

 Eggs – 2 each (whisk)

 Water – 1 cup

For dip

 Fish sauce – 1 oz

 Oyster sauce – 2 oz

 Garlic Soy sauce 6oz

 Chive – 3oz

 Sesame oil – 1 tbsp

For frying

 Vegetable oil – 4 cups

 One large bowl with grease-proof paper.


Making of spring roll

 Saute cabbage with sesame oil, salt and pepper to taste.

 Using large mixing bowl, add shrimp and all ingredients under seasoning mix and cooked cabbage.

 Mix thoroughly and allow to marinate for 15mins.

 Lay out one spring roll skin and place two tablespoon of shrimp mixture brush edges with egg wash, fold, roll and seal.

 Repeat this until mixture is finished.

Frying of spring roll

 Place vegetable oil in fry pan. Place on heat and allow to heat up.

 When oil is hot place two spring roll at a time, allow to cook until golden brown or until shrimp is cooked.

 Remove using a tongs and place in bowl with grease proof paper.

Making of dip

 Using a medium size bowl mix all ingredients under (For dip) and place in desired serving dish.


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