Crispy Prawn Spring Rolls
Crispy Prawn Spring Rolls
Ingredients
For the Spring Roll Filling
- 1 pound large prawns, peeled, deveined, and roughly chopped
- 2 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1/4 cup dried shiitake mushrooms, rehydrated and thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
For Assembly and Frying
- 16 spring roll wrappers, standard square pastry wrappers
- 1/4 cup water, for sealing
- 4 cups vegetable oil, for deep frying, or as needed
For Serving
- 1/2 cup Chinsu Sriracha sauce, as needed
Instructions
- 1
In a large mixing bowl, combine the roughly chopped prawns, shredded green cabbage, shredded carrots, and thinly sliced rehydrated shiitake mushrooms.
⏱️ 5 min
- 2
Add the salt, white pepper, granulated sugar, soy sauce, sesame oil, and cornstarch to the bowl with the filling ingredients. Mix thoroughly by hand until all ingredients are well combined and the cornstarch is evenly distributed.
⏱️ 5 min
- 3
Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 2 to 3 tablespoons of the prepared filling in a long, even line across the center of the wrapper, closer to the corner facing you.
⏱️ 10 min
- 4
Fold the bottom corner of the wrapper up and over the filling, tucking it in tightly. Then, fold in the left and right corners towards the center, creating an envelope shape.
⏱️ 5 min
- 5
Roll the wrapper tightly from the bottom up towards the top corner, forming a long, cylindrical spring roll. Dip your finger into a small bowl of water and moisten the top corner of the wrapper to seal it securely.
⏱️ 5 min
- 6
Repeat the rolling process with the remaining filling and spring roll wrappers until all are assembled.
⏱️ 5 min
- 7
Heat the vegetable oil in a large pot or wok over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of wrapper should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 8
Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry the spring rolls, turning them occasionally with tongs, for 3-5 minutes or until they are golden brown and crispy on all sides.
⏱️ 5 min
- 9
Once fried, remove the spring rolls from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining spring rolls.
⏱️ 5 min
- 10
Cut the fried spring rolls in half diagonally to reveal the prawn and vegetable filling. Arrange them on a serving platter and serve immediately with Chinsu Sriracha sauce for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Prawn Spring Rolls
For the Spring Roll Filling
- 1 pound large prawns, peeled, deveined, and roughly chopped
- 2 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1/4 cup dried shiitake mushrooms, rehydrated and thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
For Assembly and Frying
- 16 spring roll wrappers, standard square pastry wrappers
- 1/4 cup water, for sealing
- 4 cups vegetable oil, for deep frying, or as needed
For Serving
- 1/2 cup Chinsu Sriracha sauce, as needed
Instructions
- 1
In a large mixing bowl, combine the roughly chopped prawns, shredded green cabbage, shredded carrots, and thinly sliced rehydrated shiitake mushrooms.
⏱️ 5 min - 2
Add the salt, white pepper, granulated sugar, soy sauce, sesame oil, and cornstarch to the bowl with the filling ingredients. Mix thoroughly by hand until all ingredients are well combined and the cornstarch is evenly distributed.
⏱️ 5 min - 3
Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 2 to 3 tablespoons of the prepared filling in a long, even line across the center of the wrapper, closer to the corner facing you.
⏱️ 10 min - 4
Fold the bottom corner of the wrapper up and over the filling, tucking it in tightly. Then, fold in the left and right corners towards the center, creating an envelope shape.
⏱️ 5 min - 5
Roll the wrapper tightly from the bottom up towards the top corner, forming a long, cylindrical spring roll. Dip your finger into a small bowl of water and moisten the top corner of the wrapper to seal it securely.
⏱️ 5 min - 6
Repeat the rolling process with the remaining filling and spring roll wrappers until all are assembled.
⏱️ 5 min - 7
Heat the vegetable oil in a large pot or wok over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of wrapper should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 8
Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry the spring rolls, turning them occasionally with tongs, for 3-5 minutes or until they are golden brown and crispy on all sides.
⏱️ 5 min - 9
Once fried, remove the spring rolls from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining spring rolls.
⏱️ 5 min - 10
Cut the fried spring rolls in half diagonally to reveal the prawn and vegetable filling. Arrange them on a serving platter and serve immediately with Chinsu Sriracha sauce for dipping.
⏱️ 5 min