Impress your guests with these homemade crispy prawn spring rolls. Enjoy them as finger food or a starter as part of your lunch or dinner menu.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Heat the peanut oil in a large frying pan over medium heat. Cook mushroom, stirring, for 3-4 mins or until tender. Add the cabbage and cook, tossing, for 2 mins or until cabbage wilts. Season. Transfer to a large bowl.
Add the spring onion, carrot, ginger, garlic, oyster sauce, fish sauce and Chinese five spice to the bowl and toss to combine. Season with white pepper. Add the prawn and stir to combine. Divide into 10 even portions.
Place 1 spring roll pastry sheet on a clean work surface. Place 1 portion of the prawn mixture diagonally across 1 corner in a 10cm log shape. Brush the opposite corner of the pastry with water. Fold in sides and roll up to enclose filling. Repeat with remaining pastry sheets and filling.
Half-fill a large saucepan with vegetable oil. Heat to 180°C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Cook spring rolls, in batches, for 3 mins or until golden and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel.
Sprinkle spring rolls with spring onion curls and coriander sprigs. Serve with lemon wedges and sweet chilli sauce.
COOK. STORE. SAVE.
Use it up: Leftover white cabbage can be used to make coleslaws, sauerkraut or cabbage rolls.
Crispy, golden and filled with plump prawns and veggies, these crispy, fried, savoury prawn spring rolls make for a great starter or finger food when friends are over. If you’ve never made spring rolls before, you’ll quickly discover how simple and versatile these are to make. While the Chinese are believed to have invented spring rolls, you’ll find them on restaurant menus and in home kitchens all across Asia, including countries like Vietnam, Thailand and Hong Kong, as well as in many Western countries like Australia and America.
The hero of these prawn spring rolls is the flavourful prawn and vegetable filling. In our recipe for prawn spring rolls, you’ll need peeled raw prawns, shiitake mushrooms, white cabbage, spring onions and carrot, as well as a few aromatics like ginger, garlic, oyster sauce, fish sauce and Chinese five spice. The filling is combined in the one bowl, so all the ingredients can meld together and the flavours can develop. When choosing prawns, make sure they smell fresh, feel moist and are plump, and their legs and whiskers are intact. To easily peel and devein prawns, gently twist to remove the head, peel back the shell and legs, and use a skewer or fork to tease out the vein.
The key to rolling a prawn spring roll is to ensure your work surface is clean and you have all the components at arm’s reach for easy access. Before you roll, divide the prawn mixture into 10 equal portions to prevent over- or under-stuffing your spring rolls. Place one sheet of pastry on your work surface with one of the corners facing you. Spoon one portion of the prawn mixture diagonally across the corner closest to you in a 10cm log shape. Next, you’ll need to brush the opposite corner of the pastry with water, as this will help the roll hold its shape. From here, fold the corner over the filling, then fold the left and right sides of the wrapper towards the middle before continuing to tightly roll away from you. Once you’ve reached the opposite corner, press gently to seal.