Have you ever made Spring Rolls at home? They’re easy and this recipe is delicious. The Chicken and Prawn flavour really shine through.

Deep fried chicken and prawn spring roll recipe
Fried Spring Rolls

I chop everything by hand for this recipe.  I like to chop when I have the time, but you could just blitz everything in batches then mix.  Just don’t over-blitz, or you’ll find you have firm clumps in your spring rolls and that’s not so nice.

A bowl of Spring Roll Filling

Bec's Chicken and Prawn Spring Roll

These chicken and Prawn Spring rolls are delicious.  You can taste all the individual flavours, so much nicer than shop bought ones. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, entre
Keyword: Asian Spring Roll
Servings: 12 people

Ingredients

  • 1 handful Vermicelli noodles Soak these for at least an hour in cold water then cut them into small lengths around 2 – 3 cm and drain very well
  • 1 handful of green prawns peeled and deveined and chopped into very small dice rather than minced
  • 1 full Maryland chicken fillet no skin and tendons removed and chopped into very small dice rather than minced
  • 1 whole grated carrot
  • 1 cup of very finely shredded Wombok or cabbage of some sort.
  • 1 Handfull of coriander chopped
  • 1 spring onion chopped
  • 1 onion chopped very small brunoise
  • 1 – 2 tsp of grated palm sugar
  • pinch of pepper
  • Splash of Soy Sauce
  • 1 pack of spring wrappers
  • 1 heaped tsp rice flour tapioca or corn flour mixed with a little water to use as glue

Instructions

  • Mix everything together in a bowl (except wrappers and flour), until very well combined.
  • Using my photos below as a guide do not overfill.
  • Get your oil hot. You can test with a piece of wrapper. When you drop it in it will fizz and bubble like crazy when it’s ready. You can use a deep frypan and do about 12 at a time. Easy
  • Take one wrapper and set down in front of you showing a diamond rather than a square.
  • Add a small amount of mix then roll into the centre
  • Tuck in the sides and paint a little glue (flour/water mix) on the tip of the diamond and continue to roll.

Notes

I chopped everything by hand for this recipe, I like chopping when I have the time, but you could use a food processor chopping everything in batches then mix together.

 

Ta Da!  Easy hey?

 

Spring roll wrapping | becs-table.com.au

tight spring roll | becs-table.com.au

spring roll glue | becs-table.com.au

Closed spring roll | becs-table.com.auDeep fried Spring Roll | becs-table.com.au

 

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