Peri Peri Vegetable Eggrolls
In the bustling streets outside of Luanda, the capital of Angola, there was a modest takeout place whose name had long been forgotten. It was here that The African Gourmet, always on the lookout for culinary treasures, stumbled upon a delightful dish of Peri Peri Eggrolls.
The flavors were a harmonious blend of Portuguese periperi heat, Asian-style spring roll crispness, and African heartiness from the locally sourced ingredients. This little culinary gem encapsulated Angolan cuisine, where Portuguese, Asian, and African culinary traditions intertwined, creating an unforgettable African Eggroll experience.
What is Peri-Peri Sauce?
Peri-Peri is a hot sauce made from the African Bird's Eye chili or spicy malagueta pepper. With roots in West and South African, Portuguese, and Asian cultures, periperi eggrolls are a delicious combination of hot periperi sauce and healthy vegetables.
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| Peri-Peri Vegetable Eggrolls |
Peri-Peri Eggroll Recipe
Ingredients
1/2 cup finely chopped cabbage
1/4 cup grated carrots
1/4 cup finely chopped green onions
2 cloves garlic, minced
1 tablespoon peri-peri sauce (adjust to taste)
1 tablespoon soy sauce
1 teaspoon grated ginger
12 eggroll wrappers
Oil for frying
Recipe Directions
Combine the cabbage, carrots, green onions, and garlic in a large bowl. Add the periperi sauce, soy sauce, and grated ginger. Stir well to combine.
Lay an eggroll wrapper on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the filling near the corner.
Fold the corner over the filling, then fold in the sides and roll up tightly, sealing the edge with a little water.
Repeat with the remaining wrappers and filling.
Heat oil in a deep pan over medium-high heat. Fry the eggrolls in batches until golden brown and crisp, about 2 to 3 minutes per side.
Drain on paper towels and serve hot with extra peri-peri sauce for dipping.
Now Make the Peri Peri Sauce
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| Peri-Peri Sauce |
Peri-Peri Sauce Recipe List and Instructions
Ingredients
10 fresh chili peppers (adjust according to your preferred spice level)
1/4 cup lemon juice
5 cloves of garlic, minced
1 small red onion, diced
1 teaspoon smoked paprika
Juice of 1 lemon
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons red wine
Salt and pepper to taste
Directions
Remove the stems from the chili peppers. If you prefer a milder sauce, remove the seeds as well. Roughly chop the peppers.
Combine the chopped chili peppers, lemon juice, garlic cloves, red onion, smoked paprika, lemon juice, red wine vinegar, olive oil, red wine, salt, and pepper in a blender. Blend until smooth.
Taste the sauce and adjust the seasoning as needed. If desired, add more salt, lemon juice, or spices.
Transfer the sauce to a sterilized glass jar or bottle. Seal tightly and refrigerate. Allow the flavors to meld for at least a few hours before using. Serve with grilled chicken, roasted vegetables, or as a dipping sauce.
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