If you're looking for a delicious and easy-to-make appetiser or snack, prawn spring rolls are a great option.
These crispy rolls are a popular dish in Asia, particularly in China where they are a staple during the New Year celebrations.
Preparing the ingredients for prawn spring rolls is relatively simple.
You'll need prawns, vegetables such as carrots and cabbage, rice paper wrappers, and a few seasonings to add flavour.
Once you have everything ready, you can start wrapping and cooking the spring rolls.
If you're new to making prawn spring rolls, you may have some questions about the process. Don't worry, we've got you covered!
In the following sections, we'll go over everything you need to know to make perfect prawn spring rolls every time.
Key Takeaways
- Prawn spring rolls are a popular appetiser or snack in Asia, particularly in China where they are a staple during the New Year celebrations.
- Preparing the ingredients for prawn spring rolls is relatively simple and involves prawns, vegetables, rice paper wrappers, and a few seasonings.
- Wrapping and cooking the spring rolls can be a bit tricky at first, but with a little practice, you'll be able to make perfect prawn spring rolls every time.
Preparing the Ingredients
Before making prawn spring rolls, it's important to prepare all the ingredients. Here are the steps you need to follow:
Selecting Prawns
When selecting prawns, look for fresh, shelled, and deveined ones.
You can use either raw or cooked prawns, but raw prawns are recommended as they have a better texture and flavour.
King prawns are a good choice as they are larger and meatier.
Vegetable Prep
To create the filling, you'll need to finely chop cabbage, carrots, onions, and spring onions.
You can also add mushrooms, shiitake mushrooms, and bean sprouts to the mix.
Make sure to wash all vegetables thoroughly before using them.
Creating the Filling
To create the filling, you'll need to cook the vegetables in a wok with garlic, ginger, salt, sugar, pepper, soy sauce, sesame oil, and oyster sauce.
You can also add protein such as pork, chicken, tofu, egg, or glass noodles to the mix.
Cook the protein first and set it aside before cooking the vegetables.
Once the vegetables are cooked, add the prawns and coriander leaves to the wok and cook for a few more minutes until the prawns are cooked through.
Let the filling cool down before using it to fill the spring rolls.
Wrapping and Cooking
Handling Wrappers
Now that you have prepared the fillings for your prawn spring rolls, it's time to wrap them up.
You can use rice paper, filo pastry, egg roll wrappers, or wheat flour wrappers to make your spring rolls.
Whatever wrapper you choose, make sure to have all the necessary ingredients and tools ready before you start.
First, prepare your work surface by laying out a damp paper towel. This will prevent the wrappers from drying out and cracking.
Then, place a wrapper on the towel and spread a thin layer of spring roll glue on one edge. This will act as an adhesive to seal the roll.
Next, add a spoonful of filling in the centre of the wrapper and fold the sides over the filling. Roll the wrapper tightly, pressing down on the edges to seal it shut. Repeat until all the filling is used up.
Cooking Techniques
There are several ways to cook prawn spring rolls, but deep frying is the most popular method.
Heat up some vegetable oil in a wok or deep frying pan until it reaches 180°C.
Carefully place the spring rolls into the hot oil, a few at a time, and fry until they are golden brown and crispy. This should take around 3-4 minutes.
Alternatively, you can bake the spring rolls in the oven at 200°C for 15-20 minutes, or until they are golden brown and crispy.
Brush the rolls with some oil before baking to help them brown evenly.
Serving and Sauces
Prawn spring rolls are a great appetizer or snack, and they are perfect for parties or gatherings.
Serve them hot with a variety of dipping sauces such as soy sauce, sweet chilli sauce, sweet and sour sauce, or chilli sauce.
Arrange the spring rolls on a platter and garnish with some fresh herbs such as coriander or mint. The crispy texture of the rolls and the flavourful filling make them a crowd-pleaser.
Remember to enjoy your prawn spring rolls while they are still hot and crunchy. They are best eaten fresh out of the fryer or oven.
Frequently Asked Questions
How do I make homemade prawn spring rolls?
Making homemade prawn spring rolls is easy and fun!
You'll need prawns, spring roll wrappers, and your favourite vegetables.
To make the filling, sauté the prawns with garlic and ginger, then add shredded carrots, cabbage, and bean sprouts.
Wrap the filling in the spring roll wrappers and deep-fry until golden brown. You can also bake or air-fry the spring rolls for a healthier option.
What ingredients are needed for Vietnamese-style prawn spring rolls?
Vietnamese-style prawn spring rolls are filled with fresh herbs, vermicelli noodles, and prawns.
You'll also need rice paper wrappers, lettuce leaves, and dipping sauce. To make the dipping sauce, mix together hoisin sauce, peanut butter, and chilli sauce.
Can you suggest a simple recipe for prawn spring rolls?
Sure! Check out this recipe for crispy and non-greasy prawn spring rolls. The recipe includes step-by-step instructions and tips for making the perfect spring rolls.
Where can I find the best prawn spring rolls near me?
Check out your local Vietnamese or Chinese restaurants for delicious prawn spring rolls.
You can also try searching online for reviews and recommendations from other customers.
What's the difference between Thai and Vietnamese spring rolls?
Thai spring rolls are usually made with a thicker wrapper and filled with cooked ingredients such as glass noodles, chicken, and vegetables. They are also served with a sweet and sour dipping sauce.
Vietnamese spring rolls, on the other hand, are made with a thinner rice paper wrapper and filled with fresh herbs, vermicelli noodles, and prawns. They are served with a peanut dipping sauce.
How do spring rolls differ from Shanghai rolls?
Spring rolls and Shanghai rolls are both Chinese dishes, but they differ in their wrappers and fillings.
Spring rolls are made with a thin wrapper and filled with vegetables and meat, while Shanghai rolls are made with a thicker wrapper and filled with minced pork and cabbage.
Shanghai rolls are also usually steamed or pan-fried, while spring rolls are deep-fried.