• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Khin's Kitchen logo
  • All Recipes
  • Popular
  • Asian
  • Dinner
  • Noodles
  • Rice
  • Subscribe my Newsletter
  • About Me
  • Contact Me
  • Terms & Conditions
menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • Popular
  • Asian
  • Dinner
  • Noodles
  • Rice
  • Subscribe my Newsletter
  • About Me
  • Contact Me
  • Terms & Conditions
×

Home > Asian Takeout > Prawn Spring Rolls

Prawn Spring Rolls

Published: Apr 30, 2021 · Modified: Jul 20, 2021 · by Khin · This post may contain affiliate links.

Jump to Recipe

Easy Chinese Prawn Spring Rolls Recipe that anyone can make at home with simple everyday ingredients. Crispy skin outside, juicy prawns, and vegetable fillings inside. Perfect as an appetizer, or savoury party snack.

spring rolls ont the plate in the foreground and chilli dipping sauce in the background.

If you've tried my Thai Spring Rolls and Chicken Spring Roll recipes, you will find that they all are very similar in general. Only the ingredients are slightly different.

Jump to:
  • Why you need to try this recipe
  • Ingredients you need:
  • How to make prawn spring rolls:
  • Frequently Asked Questions
  • Prawn Spring Rolls

Why you need to try this recipe

  • These homemade rolls are super crispy, non-greasy, taste way better and healthier than regular Chinese takeaways!
  • When you make at home you know what you are adding and its very versatile. You can add any of your favourite protein, vegetables and seasonings according to your preference and make it your own-style spring rolls.
  • Easy to prep-ahead for dinner, parties and gatherings. Your guest will definitely love your prawn rolls!
  • Can serve the crowd with minimum expense. Budget-friendly and kid-friendly too! No kid can resist this yummy spring rolls!
prawn spring rolls on the white plate.

Ingredients you need:

I've explained some essential ingredients and their substitutes in the following details:

Spring Roll Pastry/Wrappers: It's also called spring roll paper or wrapper in some packaging, TYJ brand spring roll pastry is widely available in the UK, US and most countries' supermarkets and Asian grocery stores. You can find it in the freezer sections. It's basically made with wheat flour, salt, and water.

In Asian countries like Thailand, China, Burma, Vietnam, you can find fresh spring roll paper in the wet market, which is usually made with rice flour. You can add your favourite fillings and wrap them in the fresh rice paper and serve it up straight away, without deep frying.

Spring roll wrapper substitute: You can use egg roll wrappers or Vietnamese rice paper sheets but the texture will be different. Egg roll wrappers are made of egg, flour and water and are thicker than spring roll paper. They are gluten-free too!

Vietnamese rice paper sheets can be used by softening the sheets with water first, then add the fillings, you don't need the flour glue as the rice paper sheets are sticky enough to hold the rolls in shape.

Protein: You can add king prawns, tiger prawns, shrimps, scallops, crab meat, pork, chicken or turkey mince.

For vegetarians: Substitute prawns with tofu or Quorn mince and use vegetarian oyster sauce ( available in Lee Kum Kee Brand ) instead of regular oyster sauce.

Vegetables: You don't need to add exact same vegetables or the exact amount. You can also add extra vegetables like beansprouts, sweet corns, Chinese chives, etc.

Shiitake Mushroom: I use dried Shiitake mushroom in this recipe. If you wish to add fresh mushroom, you can use fresh shiitake mushroom, button mushroom or white mushroom.

Deep Frying Oil: To deep fry the prawn rolls, you need to fill the frying pan about 2" with vegetable oil. Or use any neutral flavour oil like canola, grapeseed, sunflower or peanut oil.

Seasonings: Simply season with soy sauce, oyster sauce, sesame oil and back/white pepper to taste.

How to make prawn spring rolls:

1. First, stir fry the prawns, and vegetables and cool down completely before wrapping. ( Drain the excess liquid out. )

2. Wrap the fillings in the spring roll wrapper and seal it with flour glue.

3. Deep fry with hot vegetable or neutral flavour oil until crispy golden brown. Remove from oil and transfer to a cooling rack or paper towel.

Frequently Asked Questions

What is the difference between Chinese and Thai prawn spring rolls?

Thai spring rolls usually consist of thin glass noodles in the fillings and are seasoned with fish sauce and coriander stems/roots. While Chinese spring rolls are usually seasoned with soy sauce, oyster sauce, and sesame oil.

Can you use filo pastry as a spring roll wrapper?

You can use filo pastry as a substitute but the texture will be different. You can bake in the oven for 15-20 minutes, until crispy.

How to serve this dish

You can simply serve on its own or serve with sweet chilli sauce, sweet and sour sauce, hot chilli sauce, or any of your favourite dipping sauce.

spring rolls stacking each other and a small bowl of chilli sauce in the background.

More of our family's favourite Chinese recipes:

  • Easy Beef Chow Mein
  • Hot and Sour Soup
  • Prawn Fried Rice
  • Szechuan Chicken
shrimp roll cut in half on top of other rolls on the white plate.

If you enjoy our recipe, please leave a comment and give us a rating! If you’ve tried this recipe, tag me on social media, I would love to see your creations! Follow me on social media Facebook, Instagram and Pinterest for the latest updates.

spring rolls ont the plate in the foreground and chilli dipping sauce in the background.

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!
5 from 10 votes
Print Pin Rate
Course: Appetizer
Cuisine: Chinese Cuisine
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 15
Calories: 60kcal
Author: Khin

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

Seasonings

  • 1 tbsp Soy sauce All purpose soy sauce or Light soy sauce
  • 1 tbsp Oyster sauce
  • 1 tsp Sesame oil
  • ¼ tsp Black pepper ( or white pepper )

Instructions

  • Roughly 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.
  • Heat the large wok/pan over medium high heat, drizzle 2 tablespoon of vegetable oil, add the chopped garlic and stir for few seconds.
  • Add 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. )
  • Season 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.
  • Transfer 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.

Wrapping Spring rolls

  • To 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. )

Deep Frying

  • Heat 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. )
  • Remove from oil and transfer to cooling rack. Simply serve with your favourite dipping sauce, hot chilli sauce or sweet chilli sauce.

Baking Option

  • Place 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.

Notes

  • Spring rolls paper - Also called spring rolls wrapper/pastry/sheets. You can find it in most supermarkets or Asian grocery stores frozen sections. I used TYJ brand square sheets ( 250mm × 250mm ).
  • Protein & Vegetables -  You don't need to use the exact same protein or vegetables. You can swap prawns with crab meat, chicken, tofu, eggs, or any protein. Vegetables like bean sprouts, sweet corns, mushrooms, spring onions can be added according to your taste. 
  • Salt - Make a taste test before you wrap the fillings, sprinkle some salt or pepper according to your taste. 

Nutrition

Calories: 60kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 182mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1153IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @KhinsKitchen or tag #KhinsKitchen!
« Chicken Katsu Curry Burger
Beijing Beef Recipe »

Reader Interactions

Comments

  1. Dee says

    March 12, 2022 at 8:49 pm

    Can you freeze these after filling and rolling and fry them at a later date?

    Reply
    • Khin says

      March 22, 2022 at 8:40 pm

      Hi Dee, you can place the spring rolls on a tray, leave enough space not to stick each other, then freeze in the freezer. Once they are set and frozen, add them in the freezer-safe bag or container. No need to defrost. You can deep fry or bake them straight from frozen.

      Reply
  2. RB says

    March 04, 2022 at 12:34 am

    5 stars
    Really delicious flavors, and the filling was great by itself. But I used one (very thin, 15 calorie) spring roll pastry wrapper with about 1-2 tbs of filling and the result did not look like the picture or a restaurant spring roll. Should I have used a few wrappers for each spring roll?

    Reply
    • Khin says

      March 07, 2022 at 10:47 am

      Hi RB, we usually use TYJ brand spring roll pastry ( wrapper ) square 250mm x 250mm size, the photo shown in the blog post. You can adjust the fillings according to the wrapper size. Do not recommend using more wrappers because the rolls will be so thick and won't be crispy.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar


Image of Khinskitchen

Hi, I'm Khin! This blog is all about my family home cooking recipes. I want to share how to make delicious meals from simplest method with step-by-step cooking videos.

More about me →

Popular Post

  • Sweet and Sour Chicken Hong Kong Style
  • Spicy Chicken Pasta
  • Crispy Salt and Chilli Chicken
  • King Prawn Chow Mein
  • Crispy Shredded Chicken
  • Crispy Chilli Beef (with Sweet Chilli)

Asian Take out

  • Chinese Chicken Curry
  • Crispy Shredded Beef Recipe
  • Chinese Salt and Pepper Chips
  • Salt and Pepper Chicken
  • Lamb Karahi
  • Ceylon Chicken Curry
  • Masala Chips
  • Crispy Honey Chilli Chicken

New Recipes

  • Fish Pakora
  • Satay Chicken Curry
  • Easy Beef Chow Mein
  • Easy Chicken Tempura

Footer

↑ back to top

  • About Me
  • Privacy Policy
  • Terms & Conditions

  • Sign Up! for recipe newsletter

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 KHIN'S KITCHEN