Prawn Spring Rolls

Ingredients

• 150–200 gPrawns, peeled, deveined and roughly chopped
• 15 sheets (10–15 sheets; square, 250 mm × 250 mm)Spring roll pastry
• 200 gCabbage, shredded (Chinese or sweetheart cabbage)
• 3–4Dried shiitake mushrooms, soaked in warm water for 15 minutes
• 100 gCarrot, shredded
• 1 tbspGarlic, finely chopped
• 3–4Spring onions, thinly sliced
• 1 tbspVegetable oil or another neutral-flavoured oil, for stir-frying
• For deep-fryingVegetable oil or another neutral-flavoured frying oil
• 1 tbspPlain flour, mixed with 2 tbsp water to seal the wrappers
• 1 tbspSoy sauce (all-purpose or light)
• 1 tbspOyster sauce
• 1 tspSesame oil
• 1/4 tspBlack pepper or white pepper

Instructions

1. 1

   Prepare the filling

   Roughly chop the prawns and finely shred the carrot and cabbage. Soak the dried shiitake mushrooms in warm water for 15 minutes, then gently squeeze out the water and cut them into small pieces.

2. 2

   Fry the garlic

   Heat a large wok or pan over medium-high heat. Add 2 tbsp vegetable oil and stir-fry the chopped garlic for a few seconds.

3. 3

   Cook the vegetables

   Add the prawns and stir-fry for a few seconds, then add the mushrooms and shredded carrot. Stir briefly, add the cabbage, and then add the spring onions. Keep the heat at medium-high.

4. 4

   Season the filling

   Add the soy sauce, oyster sauce, sesame oil and black pepper. Stir-fry for a further 2–3 minutes, until the vegetables are wilted and tender.

5. 5

   Cool the filling

   Transfer the filling to a large tray or plate and let it cool completely. If liquid has collected, drain the filling in a strainer.

6. 6

   Mix sealing paste

   Mix the plain flour with 2 tbsp water to make a paste for sealing the wrappers.

7. 7

   Wrap the rolls

   Spoon 2–3 tbsp filling onto one side of a wrapper. Fold it away from you like an envelope and seal the edge with the flour paste. Repeat until the filling is used.

8. 8

   Heat the oil

   Heat the frying oil to 170–177°C (340–350°F).

9. 9

   Deep-fry the rolls

   Fry the spring rolls for 5–6 minutes, until crisp and golden brown. Avoid overcrowding the oil and keep it at high heat so the rolls are less likely to turn greasy or soggy.

10. 10

    Drain and serve

    Remove the rolls from the oil and transfer them to a cooling rack. Serve with a dipping sauce, such as hot chilli sauce or sweet chilli sauce.

11. 11

    Prepare for baking

    For the baking option, arrange the spring rolls on a wire rack set over a baking tray. Brush or spray both sides generously with vegetable oil.

12. 12

    Bake until crisp

    Preheat the oven or air fryer to 204°C (400°F). Bake for 18–20 minutes, turning the rolls halfway through, until crisp and golden.

What are prawn spring rolls?

Spring rolls are a Chinese-style filled wrapper, commonly served as a snack or appetiser. This version combines chopped prawns with shredded vegetables and shiitake mushrooms, then fries the parcels until crisp.

Cooling the cooked filling before wrapping helps keep the pastry intact. Draining away any excess liquid also helps the rolls fry up crisp rather than damp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 60 calories, 2g protein, 10g carbs, 1g fat.

The wrapper and vegetables provide most of the carbohydrates, while frying oil and sesame oil contribute fat. Prawns add protein, with oyster sauce also contributing to the savoury flavour. Pair a serving with fresh vegetables or salad for a more balanced plate.

Build a savoury filling

Prawns: Roughly chopping them spreads their flavour through the filling and makes the rolls easier to portion.

Vegetables and mushrooms: Cabbage and carrot bring sweetness and texture, while soaked shiitake adds a savoury note. Slice the spring onions thinly so they mix through evenly.

Seasonings: Soy sauce and oyster sauce provide savouriness, sesame oil adds aroma, and a little pepper rounds out the filling.

Keep the filling dry

Cook the vegetables until tender and wilted, but avoid leaving them sitting in their released liquid. If liquid collects, strain it off before the filling cools.

Let the filling cool completely before wrapping. Warm filling can soften the pastry and make it harder to seal.

Wrap for a tight seal

Portion: Use 2–3 tbsp of filling per wrapper, keeping it to one side so there is room to fold the pastry around it.

Seal: Fold the wrapper like an envelope and use the flour-and-water paste along the edge to close it. Press gently so the seam sticks without tearing the pastry.

Fry until crisp

Oil temperature: Aim for 170–177°C (340–350°F) and avoid overcrowding the pan. Frying in batches gives the rolls room to crisp evenly.

Doneness: The rolls are ready after 5–6 minutes when the wrappers are golden and crisp. Transfer them to a cooling rack so excess oil can drain away.

Choose frying or baking

Deep-frying gives the wrappers an evenly crisp, golden finish; keep the oil hot and fry in manageable batches.

For the baking option, coat both sides generously with oil and bake on a wire rack over a tray at 204°C (400°F) for 18–20 minutes, turning halfway through.

Serve while crisp

Serve the rolls hot with hot chilli sauce or sweet chilli sauce for dipping. A fresh salad or simply dressed greens make a good contrast to the crisp pastry.

Allow a little space around the rolls on the serving plate so steam can escape and the wrappers stay crisp.

Recipe notes & tips

• Squeeze the soaked mushrooms gently before chopping to remove excess water.
• Drain any liquid from the cooked filling before it cools.
• Let the filling cool completely before assembling the rolls.
• Keep unused wrappers covered while you work so they do not dry out.
• Fry in batches rather than crowding the pan.
• Use a wire rack to drain the fried rolls and help keep them crisp.

Variations

• Use sweetheart cabbage: Swap it for Chinese cabbage while keeping the same shredded amount.
• Change the pepper: Use white pepper instead of black pepper for a different seasoning note.
• Choose a dipping sauce: Serve with hot chilli sauce or sweet chilli sauce.
• Bake the rolls: Oil both sides and bake at 204°C (400°F) for 18–20 minutes, turning halfway through.
• Adjust the filling: Use 150 g or 200 g prawns, according to the amount available.

Common mistakes to avoid

• Wrapping warm filling: Let it cool completely first so the pastry is easier to handle.
• Leaving excess liquid: Strain the filling before wrapping to help prevent soggy rolls.
• Overfilling wrappers: Stick to 2–3 tbsp per roll so the pastry can fold and seal properly.
• Loose seals: Apply the flour paste to the edge and press the seam closed.
• Crowding the oil: Fry in batches so the rolls have room to crisp.
• Oil at the wrong temperature: Heat it to 170–177°C (340–350°F) before frying.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer until hot and crisp; the wrappers may soften in the microwave.

Frequently asked questions