So after buying a batch of frozen prawns for my salt and chilli prawns dish, I had a surplus amount of prawns left over. I decided to do something other than making a prawn cocktail or a prawn salad so decided to use them up by making some delicious Chinese style prawn spring rolls.
This recipe was given to me buy a friend who runs his own Chinese takeaway. This is by far one of his most popular starters and they are delicious! You don’t need to use prawns if you don’t want to, you can substitute them with other meat like pork, chicken or just use the vegetables for some lovely vegetarian spring rolls.
These are great for a starter or for when you have friends over and want to impress them with some fancy finger food.
The prawns I used came frozen with the shell intact and the head removed. I try to use these prawns where I can as I find they taste better. You can of course use pre-prepared prawns (shells removed and deveined)
The pastry I used comes frozen too and is available in any good Asian supermarket. It’s much simpler to buy them pre-made than trying to make the pastry yourself. Most Chinese restaurants and Chinese takeaways will use this spring roll wrapper for their recipes.
Here is my delicious prawn spring rolls recipe
- 250 grams of prawns
- 100 grams of beansprouts
- Spring roll pastry
- 2 medium sized carrots
- 50 grams of mushrooms (I used shitake mushrooms but normally mushrooms will do)
- 1 beaten egg
- Soy sauce
- Sesame oil
- Salt and pepper
- Have your spring roll pastry defrosted and cover with a damp cloth
- Peel the carrots and dice into small pieces or strips (I used a julienne attachment on my food processor but you can cut them using a knife if you wish)
- Prepare your prawns. Cut them into small pieces and marinade with salt, pepper, soy sauce and some sesame oil
- In a frying pan, fry the carrots for 3 minutes on a medium to high heat until they start to soften
- Add the beansprouts and mushrooms and cook for a further 5 minutes
- Add some seasoning, soy sauce and salt and pepper to taste
- Add the prawns and cook until they start to turn pink.
- Cook for 5 minutes and then transfer to a colander
- Let the filling cool and drain the excess liquid from the mixture
- Heat up your deep fat fryer at 190 degrees
- To make the spring rolls, lay a sheet in a diamond shape on a chopping board
- Put some of the filling just below the mid point (take a look at the pictures below for a better idea)
- Roll the bottom edge up and cover the filling
- Fold in the sides making sure it covers all of the filling is cover
- Roll up so it looks like an envelope
- Put some of the egg wash on the exposed edge and roll the rest of the way
- You can leave them rolled in the fridge and covered with cling film until they are ready to be cooked
- Put batches of spring rolls into the deep fat fryer. Don’t over lay them
- Fry until the pastry is nice and golden
- Serve with chilli sauce