Have you ever made Spring Rolls at home? They’re easy, and this recipe is delicious. The Chicken and Prawn flavour really shines through. So why not try my Spring Roll recipe?
I chop everything by hand for this recipe. I like to chop when I have the time, but you could blitz everything in batches and 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.
These are far from your ordinary spring rolls; they’re a sumptuous blend of chicken, prawn, and a medley of veggies, all wrapped up in a crispy package. What’s not to love?
Before we dive in, let’s talk a bit about the ingredients and the techniques. I mean, the recipe’s all about details, right?
Why These Ingredients?
- Vermicelli Noodles: These translucent noodles add a unique texture to the spring rolls. Soaking them makes them perfectly tender before wrapping and frying.
- Green Prawns and Chicken Fillet: Both chopped into small dice for a uniform texture, ensuring each bite is a perfect mix of land and sea. I don’t like to cut them too small though, too small and they glue together, I like to be able to taste each of them within.
- Grated Carrot & Shredded Cabbage: These veggies not only add color but also a delightful flavour, great way to get the kids to eat some veg..
- Coriander and Spring Onion: Fresh herbs elevate the flavor profile. Of course leave out the coriander if you hate it, swap it out with celery leaf or parsley.
- Palm Sugar: A hint of sweetness to balance the savory elements. Use brown sugar or coconut sugar if you like.
- Soy Sauce: For that umami kick!
- Why chop, not mince?: Chopping gives a more defined texture, making every bite interesting.
- Processor or hand-chopped?: I like chopping by hand when time allows, but using a food processor in batches works too. Just make sure to mix everything well afterward.
- The ‘Glue’: Rice, tapioca, or cornflour all work for making your flour-water glue. It ensures your spring rolls stay sealed and pretty.
There you have it, my delectable Chicken and Prawn Spring Rolls! Give ’em a try, and you’ll know why they’re a hit in my cooking classes. I can’t wait to hear how they turn out for you!
Bec’s Chicken and Prawn Spring roll
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- Deep fryer
- Pot with oil (if a deep fryer is not available)
- 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 de-veined 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 teaspoon – 2 tsp of grated palm sugar
- pinch of pepper
- tbsp Light 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
- Mix everything together in a bowl (except wrappers and flour), until very well combined.
- Using my photos below as a guide do not overfill.
- 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 set aside to firm up in the fridge while the oil heats for best results.
- Turn your oil on and heat until 180°c. You can test with a piece of wrapper. When you drop it in it will fizz and bubble when it’s ready.