Quarantine definitely has us getting more creative in the kitchen, how about you guys?? Our own Chef Dan created this AMAZING Spicy Caribbean Shrimp Egg Rolls recipe. This is a great version of an egg roll with heat and sweet! This dish uses the famous Singapore Curry Noodle ingredients in an egg roll with heat from the Caribbean Scotch Bonnet peppers. We know you will love this one (we sure did)!

Tattoo Spicy Caribbean Shrimp Egg Rolls with Scotch Bonnet Curry


  • 1 lbs shrimp, raw peeled and deveined
  • 1 egg white (save yolk to use as a sealer for the egg roll wrap)
  • 2 Tbsp. Cornstarch
  • ¼ cup cilantro
  • ¼ cup green onion, chopped
  • 1 Tbsp. Tattoo Scotch Bonnet Curry Hot Sauce
  • 2 Tbsp. Soy sauce
  • 2 cloves garlic, chopped
  • 1 tsp salt
  • 2 cups Cabbage, shredded
  • 1 cup Carrots, shredded or fine julienne
  • 2 cups Rice vermicelli noodles, rehydrated, and drained and squeezed dry
  • 2 cups Bean sprouts
  • 12 Egg Roll Wrappers
  • 6 Cups Oil for deep fryer (Can also be air-fried)
  • Sweet Red Chili Sauce


  1. In a food processor, put ½ of the shrimp, egg white, cornstarch, cilantro, green onion, Tattoo Scotch Bonnet Curry Sauce, soy sauce, garlic and salt.
  2. Pulse food processor until a paste is formed (do not over work!)
  3. Chop the other ½ of the shrimp into 1/3” pieces.
  4. Remove paste from food processor and put into large bowl. By hand add the rest of the ingredients (up to the egg roll wrappers) and mix all ingredients well so they are evenly dispersed.
  5. Heat Oil to 340®.
  6. Put about 2 ounces of the filling in the middle of the wrapper with the point of a corner facing you. Fold in the sides, and wrap tightly into a roll, brush the edge with the saved egg yolk whisked with a little water.
  7. Deep fry (or air fry) the egg roll until brown and crispy, about 4-5 minutes.
  8. Serve hot with a fifty-fifty mix of sweet red chili sauce and Tattoo Scotch Bonnet Curry Sauce for dipping. As always, dig in!

Hint: Traditional egg rolls are served with sweet and sour sauce or sweet red chili sauce mixed with Chinese hot mustard. Here we are substituting the hot mustard for the Tattoo sauce for the dipping sauce.

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

Credit: Original Recipe by our own Chef Dan!