How to make Prawn Spring Rolls

Makes 2-25 spring rolls. 


  • 300g boneless fish fillets
  • 150g prawn meat (approx. 300g fresh green prawns, peeled)
  • 1 carrot, peeled and grated
  • 3 green onions, white finely sliced, green reserved
  • 2 cloves garlic, grated on microplane
  • 2cm knob ginger, grated on microplane
  • 1tbsp, chopped mild red chilli
  • 1 tbsp chopped coriander
  • 1 tbsp light soy sauce
  • 2 tsp sesame oil
  • 8-10 spring roll wrappers
  • 10-12 wonton wrappers
  • Rice vermicelli, sweet chilli and soy causes to serve
  • 3 cups vegetable oil


  • Chop green onions into 5cm lengths then very finely slice
  • Place into water and ice, then refrigerate for a few hours to chill and curl
  • Finely chop prawn meat and fish fillets, by hand, to give a coarse texture, (rather than puree in a food processor).
  • Gently mix in vegetables and seasonings
  • To make spring rolls: spoon a thick ‘finger’ of seafood mixture onto bottom quarter of wrapper. Fold over base to cover, then fold in sides and roll up
  • Dampen top edge of wrapper with wet fingers and roll up to seal. Repeat
  • To make Fried Wontons: spoon a generous teaspoon of seafood mixture onto the centre of each wonton wrapper. Bring opposite corners together and pinch edges to seal into a wonton shape. Repeat.
  • To make steamed wontons: spoon a generous teaspoon of seafood mixture onto the centre of each wonton wrapper. Bring edges up and pinch to seal around the filling but leave the seafood filling exposed at the top
  • Heat oil in a large wok or wide pan
  • Gently lower spring rolls into medium hot oil to deep fry (Spring rolls will need about 3-4 minutes to cook, so make sure the oil isn’t too hot)
  • Do the same with sealed wontons and fry for about 2-3 minutes.
  • Drain spring rolls and wontons to cook through
  • Meanwhile, line a steamer with baking paper and arrange wontons inside. Steam for 3-5 minutes to cook through
  • Fry vermicelli quickly and scatter strands over a serving platter
  • Arrange spring rolls, fried and streamed wontons, and dipping sauces on platter
  • Scatted with spring onion curls and serve immediately
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