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Bites Fil Beit: Gambary spring rolls – Shrimp spring rolls

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We love food. We love the real, down to earth, tried-and-tested, handed-down-through-the-generations, local Egyptian food. Here is your chance to learn how to make these local delicacies in your own home. And just so you know what to ask for, we have added how to say the ingredients in Arabic. No more excuses, off to the souq!

Bites Fil BeitIngredients

  • 1/2 kg medium shrimp, peeled and cut into pieces – gam-ba-ry
  • 1 pack spring roll pastry – a-gee-nit spring roll
  • 2 tbsp fresh coriander, chopped – koz-ba-ra
  • 1 tbsp corn flour – de’-‘ee dor-a
  • 1 tsp garlic, minced – tom
  • 2 onions, chopped – ba-sal
  • 2 small carrots, grated – ga-zar
  • 2 green peppers, julienned – fil-fil akh-dar
  • salt and pepper – malh and fil-fil
  • sunflower oil, for deep frying – zeit ab-bad el shams


  • Heat three tablespoons of oil in a large skillet. Add the garlic and onion and stir for one minute. Add the green pepper and carrots and stir for another minute.
  • Add the shrimp and stir for another two to three minutes. Take the skillet off the heat and add the coriander, salt and pepper. Mix well.
  • Dissolve corn flour in two tablespoons of water.
  • Separate the sheets of spring roll pastry. Add two teaspoons of the shrimp mixture on one end of a sheet, fold the sides inwards and roll up the sheet.
  • Brush the end of the sheet with the dissolved corn flour to make it stick. Repeat with the rest of sheets.
  • Heat the oil until hot. Deep-fry the spring rolls in oil and drain on paper towels. Serve hot.

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