Alive and Cooking

Prawn Spring Rolls

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2 litres of canola oil
1 pack of spring roll pastry (large)
1 can of water chestnuts
1 can of bamboo shoots
2 tbsp each of Vietnamese mint,
coriander and basil
3 spring onions
1 egg
1 red chilli
200g of raw prawn tail
1 splash of Kikkoman’s Roasted Garlic Marinade
1 splash of Kikkoman’s Sesame Ginger and Soy Marinade
100 ml red wine vinegar
1 baby Cos lettuce
100g snowpeas


Finely slice all vegetables and herbs.
Thoroughly mix ingredients in a large mixing bowl.

Add in Kikkoman’s Roasted Garlic Marinade and Sesame Ginger and Soy Marinade and thoroughly mix.

Pull the tails off the prawns and slice them in half lengthways so they are not as thick.

Place spring roll pasty flat on the bench and paint the corners with the beaten egg.

Place prawns in the corner of the spring roll pasty and cover with some of the vegetable mix.

Roll in the corners to create a nicely shaped spring roll.

Lightly fry in the canola oil until they become golden brown and crispy.

Dipping sauce 1
Small bunch of chopped coriander
100 ml of red wine vinegar
100 ml of Lime Ginger and Soy Marinade

Dipping sauce 2
Small bunch of shredded mint
80 ml of sesame oil
50 ml of olive oil
100 ml of white balsamic vinegar

Prawn Spring Rolls