Recipe for Shrimp and Vegetable Spring Rolls
RESEPAugust 7, 2026
Saute carrot, cabbage, and chopped Shrimp Balls until softened, season with salt and pepper, then cool. Take a Spring Roll Pastry 8.5 Inch, fill and roll tightly, sealing the edge with flour paste. Deep fry at 170 degrees Celsius for 3 minutes until golden.
- Prep
- 25 min
- Cook
- 10 min
- Servings
- 4
Ingredients
- 20 spring roll wrappers
- 200 g prawns, roughly chopped
- 100 g carrot, julienned
- 100 g cabbage, finely sliced
- 2 garlic cloves, chopped
- 1 tbsp oyster sauce
- 1 egg white, to seal
- Oil for frying
Method
- Fry the garlic, add the prawns and cook until they change colour.
- Add carrot and cabbage and stir-fry for just 2 minutes so they stay crisp. Season with oyster sauce.
- Drain the filling and cool it completely. Warm filling soaks and tears the wrappers.
- Spoon the filling on, roll tightly and seal the edge with egg white.
- Fry at 170 °C until golden, about 3–4 minutes, in small batches.
- Drain on a rack and serve with chilli sauce.
Tips
- A wet filling is the main reason rolls burst in the fryer — drain it properly.
- Uncooked rolls freeze well and fry straight from frozen.