Crispy Thai prawn spring rolls with sweet chilli dip
Golden, crunchy Thai prawn spring rolls served with a tangy sweet chilli dip — perfect for sharing or a lively midweek supper.
These are the sort of spring rolls that disappear before you’ve finished making the last one — crisp, golden parcels filled with fragrant herbs, crunchy veg and juicy prawns. They’re perfect for a sharing starter, party platter or a fun midweek supper.
The sweet chilli dip is bright and tangy with just enough garlic and lime to cut through the richness. Follow the tips on drying the prawns and sealing the wrappers and you’ll have reliably crunchy rolls every time.
Ingredients
- 12 spring roll wrappers — standard wheat wrappers, thawed if frozen
- 300 g raw king prawns, peeled and deveined — roughly chopped
- 100 g carrot — finely shredded (about 2 small carrots)
- 200 g green cabbage — finely shredded
- 100 g chestnut mushrooms — finely sliced
- 3 spring onions — thinly sliced on the diagonal
- 2 garlic cloves — finely grated
- 20 g fresh ginger — peeled and finely grated
- 15 g fresh coriander — roughly chopped
- 10 g fresh mint — roughly chopped (optional)
- 30 ml light soy sauce
- 15 ml fish sauce
- 15 ml sesame oil
- 800 ml vegetable oil — for frying; actual amount depends on pan
- 25 g plain flour — for sealing wrappers
- 50 ml cold water — for flour slurry
- 100 g caster sugar — for sweet chilli dip
- 60 ml rice vinegar
- 1 red chilli — finely sliced with seeds left in or out to taste
- 5 g cornflour — mixed with a little water to make a slurry
- 1 limes — juice only (for dip finish and to serve)
- 0 g fine sea salt — approximate, adjust to taste
Equipment
- deep frying thermometer
- slotted spoon
- small saucepan
- baking tray
- pastry brush
Instructions
Prepare a rolling station: a clean work surface, a shallow bowl of warm water (for wrappers if you prefer softer edges), a dry plate for assembled rolls, and a small bowl for the flour slurry (mix plain flour and cold water to a smooth paste).
Roughly chop the prawns and season in a bowl with light soy sauce, fish sauce and sesame oil. Set aside for 5 minutes to marry the flavours, then pat dry on kitchen paper — drying is important to avoid violent oil spit later.
Heat 1 tablespoon of vegetable oil in a large frying pan over a medium-high hob. Add chestnut mushrooms and cook for 2 minutes until they give up liquid, then add garlic, fresh ginger and spring onions and fry for 1 minute until fragrant.
Add the chopped prawns and cook, stirring, for 2–3 minutes until pink and just cooked through. Add carrot and green cabbage and stir-fry for another 1–2 minutes until veg are wilted but still have bite. Remove from the heat and stir through fresh coriander and fresh mint.
Taste the filling and adjust seasoning with a little fine sea salt or light soy sauce if needed. Leave the filling to cool for 5 minutes so it doesn't steam and sog the wrappers when rolling.
Lay one spring roll wrapper on a clean surface with a corner facing you. Place about 2 heaped tablespoons of filling close to the corner, fold the corner over the filling, fold both sides in and roll up tightly. Brush the final edge with the plain flour slurry to seal. Repeat until all wrappers are used (12 rolls).
Pour vegetable oil into a large, deep frying pan or saucepan to a depth of about 5 cm and heat to 180°C. Use a deep frying thermometer if you have one — the right temperature gives golden, crisp rolls rather than greasy, pale ones.
Fry the rolls in batches of 3–4, turning occasionally, until evenly golden and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer to kitchen paper to drain.
While the last batch fries, make the sweet chilli dip: in a small saucepan combine caster sugar, rice vinegar, water, finely sliced red chilli and one crushed garlic clove. Bring to a gentle simmer for 5 minutes.
Stir the cornflour into a little cold water to make a slurry, then whisk into the simmering sauce and cook for 30–60 seconds until slightly thickened. Remove from the heat and stir in the lime juice. Taste and add a splash more fish sauce or a pinch of salt if it needs depth.
Serve the spring rolls hot with the sweet chilli dip, extra lime wedges and a scattering of fresh coriander. Best eaten immediately for maximum crunch.
Tips
- Dry the prawns thoroughly on kitchen paper after marinating — excess moisture makes the oil spit and leads to soggy wrappers.
- Don’t overfill or roll too loosely; a tight roll sealed with the flour slurry prevents bursting in the oil.
- If you prefer a lighter finish, bake at 200°C fan/220°C conventional for 18–22 minutes, turning once and brushing with a little oil until golden.
- Make the dip up to 2 days ahead and refrigerate in a sealed jar; warm gently before serving.
- Leftover cooked rolls keep for 24 hours in the fridge; reheat in a hot oven (200°C fan/220°C conventional) for 8–10 minutes to restore crispness.
Substitutions
raw king prawns, peeled and deveined → firm tofu, pressed and crumbled, same weight
Noticeably differentfish sauce → light soy sauce, same quantity (15 ml)
Stays closespring roll wrappers → rice paper for fresh (non-fried) rolls — roll and serve fresh, not fried
Noticeably different
Nutrition
Per serving · estimated
- 514
- Calories
- 20 g
- Protein
- 68 g
- Carbs
- 18 g
- Fat
- 5 g
- Fibre
- 22 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I make these vegetarian?
Yes — swap the prawns for firm tofu or extra mushrooms and replace fish sauce with light soy sauce. The flavour will be slightly different but still excellent.
Can I freeze spring rolls?
Freeze un-fried, tightly wrapped rolls on a tray, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding an extra minute or two to the cooking time.
Why did my rolls go soggy?
Common causes are a wet filling, oil that’s too cool, or overfilling. Pat fillings dry, ensure oil reaches 180°C and don’t overstuff the wrappers.
Can I bake them instead of frying?
Yes — brush rolls with a little oil and bake at 200°C fan/220°C conventional for 18–22 minutes, turning once, until crisp and golden.
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