Prawn Spring Rolls

Crispy spring rolls stuffed with a spicy prawn filling that is the perfect appetizer for lunar new year or anytime. Serve it with soya sauce and sweet chili sauce.

This prawn filling is the only filling recipe you need. You can use it in wontons, dumplings or like I have in these spring rolls. It is simple to make and I literally blend everything in a food processor for a few seconds until combined. You can use a knife to chop and mince the ingredients as well. I have used store bought spring roll wrappers and you can do the same, I have never made my wrappers at home.

I have shallow fried these prawn spring rolls but you can deep fry them, bake them or air fry them if you like. If you want to make these spring rolls you can use any filling you like. I have made this recipe by swapping the prawns for chicken or even mixed veggies like bell peppers, onions, mushrooms and scallions. Let us get to the recipe now.

What ingredients do you need to make these Prawn Spring Rolls?

We need spring roll wrappers and a glue to stick it together while rolling. The glue is made of flour and water and mixed until smooth. For the prawn filling we need raw prawns that are shelled, deveined and tails taken off, onion/green onions would also work, fresh ginger, red chili (deseeded if you cannot handle too much spice like me), fresh coriander leaves, ginger garlic paste, rice vinegar, soya sauce, sesame seed oil, salt and cornflour. Regular oil for frying.

What equipment do you need to make these Prawn Spring Rolls?

We need a food processor to mix the filling ingredients together. You could also use a knife. We also need a shallow stock pot to fry the spring rolls in oil. I like using tongs to remove them from the oil and let the excess fat drip onto kitchen paper towel.

How to make these Prawn Spring Rolls?

We start by making the filling by adding all the ingredients into the food processor. Blend for a few seconds until combined. To make the spring rolls, separate the wrappers and make the glue by stirring flour and water together until smooth. Lets get rolling. Add two teaspoons of the filling at the end of a wrapper and brush the glue on the edges on the wrapper. Fold the right and left side into the center, add a little more glue at the bottom and roll the spring roll away from you creating a small cigar. You will need to add more glue to seal the spring roll at the end. Repeat the process until all the filling is finished. You should have 12 spring rolls. Heat the oil in a stock pot and keep a paper towel ready to drain out the excess oil. Fry a couple spring rolls at a time if you cannot manage more than that. We want to cook them on low to medium heat as the filling needs to get cooked as well. I would cook them for 2 mins on each side, flipping them every now and then to ensure they get evenly golden. Keep frying until all are done.

How to serve and store these Prawn Spring Rolls?

Serve with sweet chili sauce and soya sauce. They are best served hot hence you can roll them ahead of time and fry them up as needed. They can also be rolled ahead of time and frozen in zip lock bags but make sure the prawns are fresh and not thawed as we don’t want anyone getting a tummy upset.

Now that we have covered how to make these Prawn Spring Rolls, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more healthy recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.