Cabbage & Corned Beef Spring Rolls

I don’t think anything could embody the idea of marrying Jamaican cuisine with Asian technique more than a Spring Roll stuffed with cook up cabbage and corned beef. I seriously dreamt up this recipe on a whim in collaboration with Grace Foods, and it came out even better than I had imagined.

Don’t be intimidated by the spring roll-ness of this all. It was my first time ever frying spring rolls, and they were near perfect if you ask me. Definitely something to make for dinner parties or link ups to impress your guests! Way more exciting than just a corned beef sandwich (mind you, I will scarf down a corned beef sandwich same way so no shade).

This recipe calls for a good amount of oil for frying, so I recommend being mindful of the type of oil you use for health purposes! I used Grace Coconut Oil, but would also highly recommend Avocado Oil or Olive Oil.

The recipe below is also MY recipe for cabbage & corned beef. Please feel free to cook it up however you modda or granny always do it - the cabbage & corned beef part of this recipe can surely vary!

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Recipe (serves 2)

Cabbage & Corned Beef Ingredients:

1/2 tbsp coconut oil

1/2 small cabbage, shredded

1 small yellow onion, chopped

2 cloves garlic, chopped

1 7oz tin of Grace Corned Beef

1 medium tomato, chopped

1/2 tsp or 2 sprigs of thyme

1 tbsp Grace Hot Ketchup (or regular ketchup)

1/4 scotch bonnet, chopped (optional)

Spring Roll Ingredients:

6-8 spring roll wrappers (not wonton or egg roll wrappers)

1 tsp flour

1tsp water

Oil for frying (at least 1/2 inch thick in the pan)

Directions:

1. Heat coconut oil in a skillet over medium high heat.

2. Add onion and saute until fragrant and translucent (about 2-3 minutes).

3. Add garlic and stir for about 1 minute.

4. Add shredded cabbage and stir often. Cook for about 3-5 minutes until softened.

5. Add corned beef, tomatoes, thyme and stir well until incorporated.

6. Stir in ketchup and scotch bonnet. Reduce heat to medium and cook for about 3-5 minutes, until corned beef is heated through completely.

7. Remove from heat and let cool, while you prepare spring roll wrappers.

8. Mix together flour and water in a small dish / cup until a liquid slurry is formed (if it’s too lumpy / solid, add more water in small increments).

9. Lay out a spring roll wrapper with the smooth side down on a clean counter / cutting board in the shape of a diamond with one point towards your belly.

10. At the point nearest to your belly, spoon on a heaping teaspoon of corned beef and cabbage.

11. Take the point of the spring roll wrapper by your belly, and begin rolling to wrap the corned beef and cabbage filling.

12. Once you’ve rolled to the middle of the spring roll wrapper, fold over the sides then finish rolling.

13. Spread a bit of the flour slurry onto the edge of the remaining spring roll wrapper point to seal the spring roll.

14. Repeat until all the spring rolls have been formed, and set aside.

15. Fill pan with oil at least 1/2 inch thick, and let it get hot on medium-high heat (stick a wooden chopstick or spoon in there to check if it’s hot enough - small bubbles will form around the wood when it’s ready).

16. Carefully drop spring rolls into the oil (do not overcrowd the pan). Flip once the edges begin to turn golden brown. Once fully golden brown (should take about 1.5 - 2 minutes total), remove from the oil and set aside on a paper towel lined plate or a wire cooling rack.

17. Repeat until all spring rolls have been fried.

18. Serve with Grace Sweet & Spicy Sauce & enjoy!