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Crispy Prawn Spring Rolls Recipe
Ultra-crispy prawn spring rolls! It’s so simple to make and the taste is incredible. This recipe uses simple ingredients to make a Chinese takeaway favourite that EVERYONE loves!!
Homemade spring rolls packed with juicy prawns and a whole load of flavour! When I tell you these spring rolls taste amazing, I am not joking, and they are so easy to make too!
I’m yet to find anyone who doesn’t like prawn spring rolls (I’m convinced these people don’t exist). The golden, flaky wrapper contains a delicious mix of slightly crunchy veggies and perfectly seasoned king prawns. It’s a flavour combination you won’t want to miss!
It’s so easy to make and the taste is out of this world. If you love Chinese takeaways, then oh my, get ready for this!! Just like my vegetable spring rolls recipe, you only need a few basic ingredients and under an hour to make it. Even if you’re new to making spring rolls, this post spills all, including how to roll it like a pro.
Why You’ll Like This Recipe
- It’s so versatile (add whatever ingredients you like)
- A freezer-friendly recipe
- It’s great for large crowds and events
- The perfect appetiser ready in under an hour
- A delicious snack for kids and adults
- It’s a great way to use up leftover vegetables
Watch How To Make Prawn Spring Rolls
Recipe Ingredients
Below are the few ingredients needed to make homemade prawn spring rolls:
- TYJ Spring Roll Pastry (Sheet / Wrapper): I used TYJ pastry (8.5 inches for standard sized spring rolls) anything between 8 and 9 inches would be perfect. Use spring roll pastry sheets 10 inches and larger for giant string rolls. These pastry sheets are so easy to find, they’re usually in the freezer section at supermarkets or Asian grocery stores.
- Prawns (Shrimp): I used jumbo king prawns that I diced into small chunks; you can use any sized prawns that you like. I prefer using raw prawns than using cooked prawns as the taste and texture is a lot better! Feel free to add additional seafood like crabs.
- Vegetables: For classic Chinese spring rolls, you’ll need cabbage, carrots, beansprouts, garlic and spring onions. Feel free to swap and add in your favourite veggies. You can also add shiitake mushrooms for even more flavour.
- Seasonings: A mixture of light soy sauce, sesame oil, white pepper and salt are used to season the filling. Occasionally I like to add oyster sauce too!
- Spring Roll Glue: A mixture of flour and water is used to help seal the pastry together. Another way to seal the spring roll wrapper is to use a banana sliced in half. You can use it like a glue stick (I learnt this at a Chinese cooking class and use this method all the time!)
How To Make Prawn Spring Rolls
Below is a step-by-step guide on how to make Chinese takeaway prawn spring rolls. Full recipe instructions are on the recipe card below:
Step One:
Chop and slice your vegetables into thin slices.
Heat a wok or pan over a medium to high heat and add a tablespoon of oil. Add diced garlic and stir, then add the prawns and continue to stir for a few seconds.
Step Two:
Add the vegetables to the wok and stir fry for 2 to 3 minutes or until the vegetables have softened. Add the seasoning ingredients (light soy sauce, sesame oil, white pepper and salt) to the wok and continue to stir fry for a further minute.
In a small mixing bowl, mix water and flour together and set it aside for later use.
How To Roll Spring Rolls
Step Three:
Place a spring roll sheet on your work surface with the corner pointing towards you (like a diamond shape). Add a heaped tablespoon of the filling (2 inches above the bottom corner) and align the filling to resemble a sausage shape.
Tuck the bottom corner over the filling and tightly roll the spring roll sheet until it reaches halfway. Dip your finger in the flour and water slurry and brush it over the two sides of the filling, then fold one side into the middle and repeat with the other side.
Brush some more slurry over the outline of the remaining pastry (it should look like an envelope). Gently tuck in the edges and tightly roll to close the spring roll.
Step Four:
Add oil to a pan and heat over a medium to high heat. Fry the spring rolls for 3 to 4 minutes on each side or until golden. If you’re deep frying the spring rolls, then there’s no need to turn them over.
Note: Cover ready to fry spring rolls with cling film to prevent the wrapper from drying out.
My Top Tips
Add a teaspoon of cornflour to the stir-fried ingredients to help absorb any excess moisture (if there is any) from the vegetables and prawns. This also helps to bind all the ingredients together, this addition is not absolutely necessary, but it’s a great way to prevent moisture turning the spring roll pastry soggy.
Spring rolls are best eaten freshly made, but you can make part of it in advance. I recommend that you make the filling a day ahead then roll and fry just before serving. This way you’ll be able to keep an ultra-crispy and flaky texture.
I like to shallow fry the spring rolls (like in my recipe video) as I use less oil than deep frying. If you are shallow frying, turn them over halfway to ensure even cooking and colouring on both sides.
Spring Roll Wrapper Variations
Using spring roll sheets (or wrappers as they’re also called) are ideal for making spring roll recipes. A few next best alternatives would be to use filo pastry or rice paper. Another alternative is to use egg roll wrappers, they’re slightly thicker in texture and are usually made from a mixture of wheat flour and eggs.
How To Serve
Serve these crispy prawn spring rolls with a bowl of sweet chilli sauce, it’s the perfect combination! I also like to serve spring rolls with this quick garlic mayo sauce and this homemade chilli sauce too.
If you want to serve the spring rolls as a side, then these main courses below will make a great pairing:
Prawn Spring Rolls
Ingredients
- 15 TYJ Spring Roll Pastry
- 200 g Prawns
- 150 g Beansprouts
- 100 g Cabbage (Finely Shredded)
- 100 g Carrots (Finely Shredded)
- 2 Garlic Cloves (Finely Chopped)
- 3 Spring Onions (Sliced Lengthways)
Seasonings
- 1 tbsp Light Soy Sauce
- 1 tsp Sesame Oil
- ½ tsp White Pepper
- ¼ tsp Salt
Spring Roll Glue
- 2 tbsp Plain Flour
- 2 tbsp water
Instructions
Spring Roll Filling
- Chop your prawns and slice your vegetables into thin slices.
- Heat a wok or pan over a medium to high heat and add a tablespoon of oil. Add diced garlic and stir, then add the prawns and continue to stir for a few seconds.2 Garlic Cloves, 200 g Prawns
- Add the vegetables to the wok and stir fry for 2 to 3 minutes or until the vegetables have softened.150 g Beansprouts, 100 g Cabbage, 100 g Carrots, 3 Spring Onions
- Add the seasoning ingredients (light soy sauce, sesame oil, white pepper and salt) to the wok and continue to stir fry for a further minute.1 tbsp Light Soy Sauce, 1 tsp Sesame Oil, ½ tsp White Pepper, ¼ tsp Salt
How To Roll Spring Rolls
- In a small mixing bowl, mix water and flour together and set it aside for later use.2 tbsp Plain Flour, 2 tbsp water
- Place a spring roll sheet on your work surface with the corner pointing towards you (like a diamond shape).15 TYJ Spring Roll Pastry
- Add a heaped tablespoon of the filling (2 inches above the bottom corner) and align the filling to resemble a sausage shape.
- Tuck the bottom corner over the filling and tightly roll the spring roll sheet until it reaches halfway.
- Dip your finger in the flour and water slurry and brush it over the two sides of the filling, then fold one side into the middle and repeat with the other side.
- Brush some more slurry over the outline of the remaining pastry (it should look like an envelope). Gently tuck in the edges and tightly roll to close the spring roll.
Frying Spring Rolls
- Add oil to a pan and heat over a medium to high heat. Fry the spring rolls for 3 to 4 minutes on each side or until golden. If you’re deep frying the spring rolls, then there’s no need to turn them over.Note: Cover ready to fry spring rolls with cling film to prevent the wrapper from drying out.
Video
Notes
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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