Crispy Prawn Spring Rolls Recipe with Sweet Chili Dip

Discover how easy it is to make crispy prawn spring rolls at home. These homemade spring rolls beat shop-bought or supermarket versions for flavour, texture and cost — with a wonderfully crisp shell and a juicy, flavorful filling.

I always head straight for spring rolls at a Chinese buffet. The crunchy fried wrapper and tender filling are irresistible, whether the rolls contain prawns or chicken. Making them at home is simpler than you might think; the only challenge is sourcing spring roll wrappers in some smaller towns. If you can’t find them locally, buy a pack when you can and freeze the wrappers for later use.

These prawn and vegetable spring rolls are filled with shredded cabbage, grated carrot, mushrooms, bean sprouts and prawns, seasoned with dark soy sauce, oyster sauce and a touch of sesame oil. I prefer to keep the seasoning simple so the prawn flavour shines through, but you can add a pinch of Chinese five-spice if you like.

After stir-frying the filling (about 10–15 minutes), cool it before wrapping to prevent the pastry from tearing or becoming soggy. You can either shallow-fry the rolls until golden and crunchy or bake them for a lighter finish — frying produces the crispiest result.

I serve these with a sweet-and-sour or soy-and-vinegar dipping sauce, but any favourite dip works well.

[h2 class=”wp-block-heading” id=”recipe-notes”]Recipe notes[/h2]

Prep time:

• 10 minutes to peel and chop the vegetables
• 15 minutes to fold the spring rolls

Cooking time:

• Filling: about 15 minutes (plus time to cool)
• Frying: about 8 minutes per batch (3–4 minutes per side)

Yield: 12 spring rolls

[h2 class=”wp-block-heading” id=”ingredients”]Ingredients[/h2]

Note: Exact quantities are provided in the printable recipe card at the end of the article section.

• Spring roll wrappers — choose wrappers that separate easily after freezing and hold together while frying.
• Carrots — grated on the large holes of a grater for sweetness and texture.
• Mushrooms — firm white or cremini (chestnut) mushrooms work well.
• Bean sprouts — fresh bean sprouts add crunch; they can be frozen if you intend to cook them.
• Cabbage — white or sweetheart cabbage is sweeter; shred finely.
• Prawns (shrimp) — raw, peeled and deveined prawns, defrosted and chopped into small pieces.
• Soy sauce — dark soy works well for colour and depth.
• Oyster sauce — adds savoury umami without a fishy taste.
• Sesame oil — use sparingly as a finishing seasoning.
• Salt and black pepper — season to taste, remembering soy sauce adds saltiness.
• Vegetable oil — neutral oil for stir-frying and frying, such as rapeseed oil.
• Cornflour (cornstarch) — 1 teaspoon mixed with 1 tablespoon cold water to seal the wrappers.

[h2 class=”wp-block-heading” id=”instructions”]Instructions[/h2]
[h3 class=”wp-block-heading”]Make the spring roll filling[/h3]

[h3 class=”wp-block-heading”]How to fold the spring rolls[/h3]

Once the filling is cool, fold the spring rolls using the method below.

[h2 class=”wp-block-heading” id=”tips-for-a-successful-outcome”]Tips for a successful outcome[/h2]

Follow these tips to ensure tender filling and crisp spring rolls:

Preparation

• Dry vegetables thoroughly after washing. Excess moisture causes soggy filling and burst wrappers.
• Shred the cabbage finely and slice or dice mushrooms small. Smaller pieces make wrapping easier.
• Pat defrosted prawns dry and chop them into small pieces so they distribute evenly in each roll.

The filling

• Cook vegetables just until they soften—they’ll cook more during frying.
• Allow excess liquid to evaporate before adding sauces, which concentrates flavour and prevents sogginess.
• Cool the filling completely before wrapping to protect the wrappers from tearing.

Wrapping and frying

• If wrappers were frozen, thaw them fully and keep covered with a damp cloth while working.
• Use about a heaped tablespoon of filling per wrapper to avoid overfilling and bursting.
• Seal edges with the cornflour slurry so rolls don’t open while frying.
• Do not overcrowd the pan; keep oil hot for crisp results and drain on a rack or paper towels.

[h2 class=”wp-block-heading” id=”serving-suggestions”]Serving suggestions[/h2]

Serve as an appetizer or snack with dipping sauces such as:

• Soy-and-vinegar dipping sauce (simple mix of soy sauce, rice wine vinegar, sesame oil and a touch of sugar)
• Garlic-and-lime sauce (lime juice, fish sauce, sugar, garlic and chilli)
• Sweet-and-sour sauce or sweet chilli sauce (store-bought or homemade)

[h2 class=”wp-block-heading” id=”variations”]Variations[/h2]

Try these variations to change texture and flavour:

Vegetables and crunch

• Red bell pepper strips or capsicum
• Water chestnuts, finely sliced
• Grated courgette (squeeze out excess water first)
• Red cabbage for colour
• Crushed peanuts for extra crunch
• Sweet corn kernels

Sauces and flavourings

• Chinese five-spice (1/2 to 1 teaspoon) for a warm aroma
• Dried chilli flakes or a pinch of cayenne for heat

[h2 class=”wp-block-heading” id=”equipment”]Equipment[/h2]

• Sharp knife or mandolin for slicing
• Wok or large frying pan for stir-frying and frying
• Pastry brush (or a clean finger) to apply the cornflour slurry
• Spatula for stirring
• Fish slice or tongs to turn the spring rolls while frying

[h2 class=”wp-block-heading” id=”storage-and-freezing”]Storage and freezing[/h2]

Store leftover fried spring rolls in a covered container in the fridge for up to 3 days. Re-crisp them in an air fryer at 180°C for about 5 minutes or fry briefly in a dry pan.

Unfried, wrapped spring rolls freeze very well. Freeze them in a single layer on a tray until solid, then transfer to a sealed bag for up to 3 months. Defrost in the fridge before frying, or fry from frozen adding 1–2 minutes to the cooking time.

[h2 class=”wp-block-heading” id=”faq”]FAQ[/h2]

[h2 class=”wp-block-heading” id=”the-recipe”]The recipe

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