Crispy Prawn Spring Rolls
Chopped prawns, cabbage and carrot rolled in crisp wrappers and fried. Dip them in sweet chilli sauce.
- Time50 min
- LevelMedium
- Costabout £1.00 a head
- Oven175°C (155°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1450kcal
- 69.2gcarbs
- 10.5gof which sugars
- 122.5gfat
- 36.5gsaturates
- 20.9gprotein
- 7.2gfibre
- 2.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 1 tbsp oil in a wok over a high heat. Stir fry the carrots and cabbage for 2 minutes. Add the garlic and ginger for 30 seconds.
- 2
Add the prawns and stir fry for 2 minutes until pink. Add the soy sauce, sesame oil and spring onions and toss.
2 min - 3
Tip into a colander and leave for 15 minutes so the juices drain away. A dry filling keeps the rolls crisp.
15 min - 4
Put a wrapper like a diamond in front of you. Spoon 2 tablespoons of filling near the bottom corner. Fold the corner over, tuck in the sides and roll up tightly. Seal the last corner with egg white.
- 5
Heat the frying oil in a deep pan to 175°C (155°C fan).
- 6
Fry 3 or 4 rolls at a time for 3 to 4 minutes, turning, until deep golden. Drain on kitchen paper.
3 min 30 s - 7
Serve hot with sweet chilli sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
