Prawn Spring Rolls

Easy Prawn Spring Rolls recipe with prawns, cabbage, carrot, shiitake mushroom and simple seasonings. Crispy golden skin outside and juicy fillings inside. Perfect appetizer for parties and gartherings!

📝 Ingredients

• 150-200 g Prawns/Shrimp ((about 5.3 oz) peeled and devained, roughly chopped)
• 15 sheets Spring roll paper (10-15 sheets, ( square 250mm x 250mm ) see details in note)
• 200 g Cabbage (Shredded ( about 2-3 cup ), use Chinese cabbage or sweetheart cabbage )
• 3-4 Dried shiitake mushroom (pre-soaked in warm water for 15 minutes)
• 100 g Carrot (Shredded ( about 1 cup ))
• 1 tbsp Garlic (finely chopped )
• 3-4 Spring Onions (thin slices)
• 1 tbsp Vegetable oil (or any neutral flavour oil ( for stir-frying fillings ) )
• Vegetable oil for deep frying (Or any neutral flavour frying oil)
• 1 tbsp Plain flour (( mixed with 2 tbsp water ) flour glue to seal the wrappers )
• 1 tbsp Soy sauce (All purpose soy sauce or Light soy sauce)
• 1 tbsp Oyster sauce
• 1 tsp Sesame oil
• 1/4 tsp Black pepper (( or white pepper ))

👨‍🍳 Instructions

1. 1Roughly chop the prawns and thinly shred the carrot and cabbage. Pre-soaked the dry shiitake mushroom in warm water for 15 minutes, then gently squeeze the water out and cut into small pieces.
2. 2Heat the large wok/pan over medium high heat, drizzle 2 tablespoon of vegetable oil, add the chopped garlic and stir for few seconds.
3. 3Add prawns and stir for few seconds, then follow with the mushroom and shredded carrots. Stir fry for few seconds and add the shredded cabbage then follow with spring onions. ( Stir fry over medium-high heat. )
4. 4Season with soy sauce, oyster sauce, sesame oil and black pepper. Continue stir fry for another 2-3 minutes until the vegetables are wilted and tender.
5. 5Transfer to large tray or plate and let it completely cool down. Tips: If there is any liquid from vegetables left in the fillings, place the fillings over the strainer and drain all the liquid out.
6. 6--- Wrapping Spring rolls ---
7. 7To wrap the spring rolls, scoop 2-3 tablespoon of fillings on one side of the wrapper. Fold away from your side like an envelope. Seal it up with the plain flour and water mixture glue. Repeat the process to all rolls until the fillings runs out. ( see instrutions in the recipe video. )
8. 8--- Deep Frying ---
9. 9Heat the vegetable oil or neutral flavour oil into high heat about 340-350°F. Deep fry the spring rolls for 5-6 minutes, or until crispy golden brown. ( Do not overcrowd the oil and keep the temperature into high-heat to prevent the spring rolls from greasy and soggy. )
10. 10Remove from oil and transfer to cooling rack. Simply serve with your favourite dipping sauce, hot chilli sauce or sweet chilli sauce.
11. 11--- Baking Option ---
12. 12Place the spring rolls on the wire rack, over the baking tray. Brush or spray generous amount of vegetable oil on both sides. Pre-heat the oven or air-fryer about 400°F, bake until crispy golden about 18-20 minutes. Turn sides halfway through.