Discover just how easy it is to make these crispy prawn spring rolls at home. They're way tastier than a takeaway or the boxes of pre-made supermarket spring rolls, and at a fraction of the price too!
I'm sure I've mentioned this before, but I absolutely love a Chinese buffet, and I always make a beeline for the spring rolls for my starter. Whether they're filled with prawns or chicken, I'm not fussy, but there's something about the crispy fried shell and the tasty juicy filling that really gets my taste buds going!
But do you know how easy it is to make Chinese spring rolls at home? The hardest part is finding a supermarket that stocks spring roll wrappers! If you live in a large town, you'll probably be fine, but I live in a small town and can't always find them. I normally stock up whenever I'm visiting my daughter and store them in the freezer for whenever the spring roll craving hits!
So, once you've managed to source some wrappers.....
These prawn and vegetable spring rolls are stuffed with shredded cabbage, carrots, mushrooms, bean sprouts, and of course, prawns. I've flavoured them with oyster sauce, soy sauce, sesame oil and salt and black pepper. I purposely left out 5-spice powder because I wanted the flavour of the prawns to shine through. By all means, add a small amount of 5-spice if you prefer.
Once the stir-fried prawn filling has been fried (it only takes about 10 minutes to cook), it is cooled and folded into the wrappers. I've got easy instructions below to show you how to do it. Then it's just a matter of frying the wrapped spring rolls until they are golden and crispy.
I like to fry them in shallow oil, turning occasionally until nicely browned on all sides. If you prefer, you could arrange them on a baking tray and give them a good spray of oil and bake them in the oven.
I have to say that frying the spring rolls produces a crispier outer shell, but it's a matter of preference as to how you cook them.
I like to serve these crispy prawn spring rolls with a dish of homemade sweet and sour dipping sauce, but any dipping sauce, whether homemade or store-bought, would be perfect.
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Recipe notes
Prep time:
- 10 minutes to peel and chop the vegetables
- 15 minutes to fold the spring rolls
Cooking time:
- The filling takes around 15 minutes (plus extra for cooling)
- The spring rolls take about 8 minutes per batch (3 to 4 minutes per side) to fry
Yield: 12 spring rolls
Ingredients
**You can find the exact ingredient quantities for making these prawn and vegetable spring rolls on the printable recipe card at the end of this post.**
- Spring roll wrappers - I like to use TYJ wrappers as they separate easily, even after being frozen and thawed. They hold their shape nicely when being fried and don't split in the oil. You can buy them in the larger supermarkets, and any good Chinese supermarket will stock them.
- Carrots - these add a nice touch of sweetness. The carrots should be grated on the largest holes of a cheese grater.
- Mushrooms - the best mushrooms to use (in my opinion) are firm white cap mushrooms or chestnut (cremini) mushrooms.
- Bean sprouts - to my mind, these are an essential ingredient in Chinese cuisine. I normally buy packs of fresh bean sprouts in the supermarket, and when I get them home, I transfer them to a freezer bag and store them in the freezer until I need them. Before I realised you could freeze bean sprouts, I can't begin to tell you how many half packets of bean sprouts I threw away. Note - this is only a good idea if you intend to cook with the bean sprouts; they would not be suitable for use in salads as they would lose their crispness after being frozen.
- Cabbage - I prefer to use white cabbage or sweetheart cabbage as they have a sweeter taste. I find that savoy cabbage has more of a bitter taste. But it's up to your own taste preference as to what variety of cabbage you use.
- Prawns (or shrimp) - I buy raw, frozen, ready-peeled and cleaned prawns in my local supermarket. They should be defrosted and cut into smaller pieces so they fit nicely into the spring rolls.
- Sesame oil - you don't need too much! Sesame oil has a very strong flavour and is used for seasoning rather than frying.
- Soy sauce - I used dark soy sauce.
- Oyster sauce - this adds a savoury taste and doesn't taste 'fishy' at all.
- Salt and black pepper - for seasoning. My tip here would be to make the sauce and only season once you've tasted it. Soy sauce can be quite salty, and we don't want to over-season.
- Vegetable oil - not pictured - you will need the oil to soften the vegetables, and also for frying the spring rolls. Any neutral-flavoured oil will be fine - I like to use rapeseed oil.
- You will also need a teaspoon of cornflour or cornstarch, which has been mixed with a tablespoon of cold water to form a smooth paste. This will be used to seal the spring roll pastry.
Instructions
Make the spring roll filling
Step 1: Heat a splash of vegetable oil in a wok and stir-fry the cabbage, carrots, mushrooms and bean sprouts over medium to high heat until they start to soften. This should take 4 to 5 minutes.
Step 2: Add the oyster sauce, soy sauce and sesame oil and continue to stir-fry for a further minute.
Step 3: Push the vegetables to one side, add the prawns and stir-fry for 2 to 3 minutes until they turn pink.
Step 4: Combine the prawns with the vegetables. Taste for seasoning and add salt and black pepper if necessary. Remove the pan from the heat and allow the filling to cool for 20 minutes or so.
How to fold the spring rolls
Once the filling has cooled, you can get on with the job of folding the spring rolls.
Step 5: Place a spring roll wrapper onto the work surface with one corner pointing towards you. Place a large tablespoonful of filling across one corner of the spring roll wrapper.
Step 6: Fold the corner of the wrapper up over the filling.
Step 7: Fold the sides in towards the centre.
Step 8: Roll the spring roll to form a cigar shape, leaving the last corner exposed.
Step 9: Brush the corner of the wrapper with a little cornflour and water mixture and seal.
Step 10: Arrange the folded spring rolls on a plate or tray.
Step 11: Heat half an inch of oil in the bottom of a wok or frying pan to medium heat and fry the spring rolls for 3 to 4 minutes per side until golden brown. Tip - use a fish slice to help you turn them.
Tips for a successful outcome
Here are my top tips to ensure your prawn and vegetable spring rolls always turn out perfectly:
Preparation:
- Keep the vegetables as dry as possible. Pat them with a paper towel once they've been washed to soak up any excess moisture.
- The cabbage should be finely shredded. If you have a mandolin, you could use that; otherwise, use a sharp knife. The cabbage should be grated, and the mushrooms should be thinly sliced or cut into half-inch dice.
- The prawns should be defrosted, patted with a paper towel to dry them, and then cut into smaller pieces. Small pieces of vegetables and prawns will fit more easily into the spring roll wrapper.
The filling:
- Don't overcook the vegetables - cook them just sufficiently to soften them. Remember, they will cook further when the spring rolls are fried.
- Allow any excess moisture to evaporate from the vegetables before adding the sauces. This will concentrate the flavours.
- Allow the filling to cool completely before wrapping, as using hot filling could cause the wrappers to tear and make them soggy.
Wrapping the spring rolls:
- If the wrappers have been frozen, allow them to defrost fully before trying to separate and use them. Cover the wrappers with a damp cloth while working so they don't dry out.
- Don't overfill the wrappers. It might be tempting to cram as much filling as possible into the wrappers, but this might result in the wrappers bursting as they cook. A large heaped tablespoon of filling should be ample.
- Seal the edges of the wrapper with cornflour slurry to ensure the spring rolls don't unwrap and spill their contents into the oil.
Frying:
- Use neutral-flavoured oil rather than olive oil.
- If you have a digital thermometer, the temperature of the oil for frying the spring rolls should register 170 to 180C or 340 to 360F.
- Don't overcrowd the pan as this will make the temperature of the oil drop, resulting in greasy spring rolls. It will also make the spring rolls difficult to turn.
- Drain the spring rolls on a wire rack or paper towels when they come out of the hot oil.
Serving suggestions
Serve the spring rolls as an appetiser with your favourite dipping sauce. Here are a few ideas.
- soy and vinegar dipping sauce - see recipe card for details..
- garlic and lime dipping sauce - see recipe card for details.
- store-bought or homemade sweet and sour sauce.
- store-bought or homemade sweet chilli sauce.
Variations
Here are a few ideas you might like to try to vary the flavour profile of the spring rolls:
Vegetables and crunch
Mix and match some of these ingredients.
- julienned strips of red bell peppers or capsicums
- finely sliced water chestnuts
- grated or julienned strips of courgettes - make sure to squeeze out any excess water before cooking.
- finely sliced red cabbage
- a tablespoon of crushed peanuts
- half a cup of corn kernels
Sauces and flavourings
You might also like to add one of both of these:
- half to 1 teaspoon of Chinese 5-spice powder
- half a teaspoon of dried chilli flakes or a pinch of cayenne pepper for heat
Equipment
Here are the main items of equipment you will need to make these crispy prawn spring rolls:
- sharp knife or mandolin to slice the vegetables
- wok or large frying pan to fry the spring rolls. I prefer to use a wok as it has less surface area than a frying pan, and consequently, you don't need to use as much oil.
- pastry brush - to brush the cornflour slurry onto the spring rolls to seal them. If you don't have one, you could simply use your finger (keep a damp cloth handy to wipe your hands).
- spatula - to stir the vegetables
- fish slice - to turn the spring rolls as they fry
Storage and freezing
Leftover spring rolls can be stored in a covered container in the refrigerator for up to 3 days.
The easiest way to bring them back to crispness is to fry them at 180C/360F in an air fryer for 5 minutes. Failing that, you could fry them in a dry frying pan on medium heat for 1 to 2 minutes per side.
I wouldn't be inclined to freeze the fried spring rolls, but the wrapped (unfried) spring rolls can be frozen.
To freeze the spring rolls, place them in a single layer on a baking sheet lined with baking parchment or a silicone mat (to prevent sticking) and freeze until solid. Once frozen, transfer the spring rolls to a large plastic bag and freeze them for up to 3 months.
To cook the frozen spring rolls, remove them from the freezer and arrange them in a single layer on a tray or plate (to prevent them from sticking together). Allow them to defrost in the refrigerator. Fry them according to the recipe instructions.
You can also fry the spring rolls from frozen, but allow an extra 1 to 2 minutes of cooking time.
FAQ
Yes, you can assemble the prawn spring rolls up to a day before you intend to serve them. Keep them in the refrigerator covered with a damp tea towel to prevent them from drying out. Fry just before serving for the best results.
Yes, although they won't be quite as crispy. Brush the spring rolls lightly with oil and bake at 190C/380F for 20 to 25 minutes, turning them over halfway through. You could also fry them in the air fryer at the same temperature for about 10 to 12 minutes, turning after 5 minutes.
Yes, they should be cut into smaller pieces and stirred into the vegetables at the end of the cooking process. I find that raw prawns give a better flavour and texture.
This usually happens if:
- the filling is too wet (make sure you follow the instructions for drying the vegetables and allowing the liquid to evaporate).
- the oil isn't hot enough (it should be 170 to 180C or 340 to 360F).
- the spring rolls weren't properly sealed - seal them with a cornflour slurry before frying.
I wouldn't recommend this. Microwaving the spring rolls would make them soggy and unappealing. Use an air fryer or dry frying pan to reheat them to restore the crispiness.
Save for later
If you would like to make these prawn and vegetable spring rolls, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my Asian-inspired recipes page for other tasty ideas. Here are a few easy Asian-style appetiser recipes (plus a dipping sauce) you might enjoy:
📋The recipe
Crispy prawn spring rolls
(Click the stars to rate this recipe)
Equipment
- Sharp Knife OR
- Mandolin
- Wok OR
- Large frying pan
- Pastry brush
- Spatula
- Fish slice
Ingredients
- 12 Spring roll wrappers
- 6 ounces / 180 grams frozen prawns/shrimp shelled, deveined and defrosted
- 2 cups / 150 grams cabbage finely shredded
- 1 cup / 100 grams carrots peeled and cut into fine batons
- 1 cup / 100 grams mushrooms finely chopped
- 1 cup / 100 grams beansprouts
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ teaspoon salt or to taste
- ¼ tespoon black pepper or to taste
- Vegetable oil for frying
- 1 teaspoon cornflour (cornstarch) mixed with 1 tablespoon of cold water
Soy and vinegar dipping sauce (optional)
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar or other white vinegar
- ½ teaspoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic finely minced
- ½ teaspoon fresh ginger finely grated
- ½ small red chilli deseeded and finely chopped
Garlic and lime dipping sauce (optional)
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon cold water
- 1 teaspoon sugar adust to taste
- 1 clove garlic finely minced
- ½ small red chilli deseeded and finely chopped
Instructions
Spring roll filling
- Heat a splash of vegetable oil in a wok and stirfry the cabbage, carrots, mushrooms and beansprouts over medium head until they start to soften. This should take 4 to 5 minutes.2 cups / 150 grams cabbage, 1 cup / 100 grams carrots, 1 cup / 100 grams mushrooms, 1 cup / 100 grams beansprouts
- Add the oyster sauce, soy sauce and sesame oil and continue to stir-fry for a further minute.1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil
- Push the vegetables to one side, add the prawns and stir fry for 2 to 3 minutes until they turn pink.6 ounces / 180 grams frozen prawns/shrimp
- Combine the prawns with the vegetables. Taste for seasoning and add salt and black pepper if necessary. Remove the pan from the heat and allow the filling to cool for 20 minutes or so.¼ tespoon black pepper, ¼ teaspoon salt
Assemble the spring rolls
- Place a spring roll wrapper onto the work surface with one corner pointing towards you. Place a large tablespoonful of filling across one corner of the spring roll wrapper.12 Spring roll wrappers
- Fold the corner of the wrapper up over the filling.
- Fold the sides in towards the centre.
- Roll the spring roll to form a cigar shape, leaving the last corner exposed.
- Brush the corner of the wrapper with a little cornflour and water slurry to seal.1 teaspoon cornflour (cornstarch) mixed with 1 tablespoon of cold water
- Arrange the folded spring rolls on a plate or tray, ready for frying.
- Heat half an inch of oil in the bottom of a wok or frying pan to medium heat and fry the spring rolls for 3 to 4 minutes per side until golden brown. Tip - use a fish slice to help you turn them.Vegetable oil for frying
- Serve as an appetiser with your favvourite dipping sauce. You can find a couple of ideas below.
Soy and vinegar dipping sauce
- Combine all the ingredients in a small bowl and stir until the sugar has dissolved.
- Taste and adjust the flavour - add more vinegar for tang or more sugar for sweetness.
Garlic and lime dipping sauce (optional)
- Combine all the ingredients in a small bowl and stir until the sugar has dissolved.
- Taste and adjust the flavour - add more sugar to balance the sweetness, more lime for tang or more fish sauce for saltiness.
Notes
- Keep the vegetables as dry as possible. Pat them with a paper towel once they've been washed to soak up any excess moisture.
- The cabbage should be finely shredded. If you have a mandolin, you could use that; otherwise, use a sharp knife. The cabbage should be grated, and the mushrooms should be thinly sliced or cut into half-inch dice.
- The prawns should be defrosted, patted with a paper towel to dry them, and then cut into smaller pieces. Small pieces of vegetables and prawns will fit more easily into the spring roll wrapper.
- Don't overcook the vegetables - cook them just sufficiently to soften them. Remember, they will cook further when the spring rolls are fried.
- Allow any excess moisture to evaporate from the vegetables before adding the sauces. This will concentrate the flavours.
- Allow the filling to cool completely before wrapping, as using hot filling could cause the wrappers to tear and make them soggy.
- If the wrappers have been frozen, allow them to defrost fully before trying to separate and use them. Cover the wrappers with a damp cloth while working so they don't dry out.
- Don't overfill the wrappers. It might be tempting to cram as much filling as possible into the wrappers, but this might result in the wrappers bursting as they cook. A large heaped tablespoon of filling should be ample.
- Seal the edges of the wrapper with cornflour slurry to ensure the spring rolls don't unwrap and spill their contents into the oil.
- Use neutral-flavoured oil rather than olive oil.
- If you have a digital thermometer, the temperature of the oil for frying the spring rolls should register 170 to 180C or 340 to 360F.
- Don't overcrowd the pan as this will make the temperature of the oil drop, resulting in greasy spring rolls. It will also make the spring rolls difficult to turn.
- Drain the spring rolls on a wire rack or paper towels when they come out of the hot oil.
- julienned strips of red bell peppers or capsicums
- finely sliced water chestnuts
- grated or julienned strips of courgettes - make sure you squeeze any excess water out before cooking.
- finely sliced red cabbage
- a tablespoon of crushed peanuts
- half a cup of corn kernels
- half to 1 teaspoon of Chinese 5-spice powder (or to taste)
- dried chilli flakes or a pinch of cayenne pepper for heat
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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