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Pork and Prawn Spring Rolls

Pork and Prawn Spring Rolls

4-6 Servings

0:45 Prep

0:15 Cook

Moderate - you'll be right

Watch me make this recipe on my YouTube channel here!


Where land meets the sea, this protein pairing is quite common in a large proportion of Asian cuisines. In this recipe, they are treated separately but wrapped together in a thin wheat-based pastry with added textural elements to create the perfect parcel.


Growing up, spring rolls were always a treat in our household but a lengthy process and a lot of effort to prepare. This was a task Mum and I would share, with me separating the many sheets of pastry while she mixed the ingredients and hand rolled each roll. On some days, we would make up to 300 spring rolls between us.


For wonton and spring roll fillings, I’ve found the preparation of the prawns can add another layer of complexity to its texture. The tail end have a bit more bite to them, more of a pop, and for that reason I usually separate the tail thirds from the main body and treat them independently during the preparation process. After blending the remaining two-thirds into a rich and creamy paste, the tails are then cut into small bite size pieces and folded into the final mixture, adding a slight chew to its consistency.


Allowing patience to mix the ingredients well is a critical step, as it further breaks down the pork protein and homogeneously spreads the fat; leaving you with a mixture that is bound and bouncy rather than soft and crumbly, like that of ground pork meatballs. To achieve this texture and save time in the process I recommend using a stand mixer.


My preferred method of consumption was dipping them in a healthy serving of nước mắm chấm (Vietnamese fish sauce based dipping sauce) - and consumed by the dozen of course! The recipe below is a basic traditional recipe of pork mince, Australian prawns, sliced wood ear mushrooms and thin mung bean noodles.

Pork and Prawn Spring Rolls
Pork and Prawn Spring Rolls

Ingredients:

Spring roll mixture 

  • 25g rice vermicelli glass noodles

  • 10 g dried wood ear mushrooms (optional)

  • 500g prawn cutlets

  • 400g pork mince

  • 1 medium carrot grated

  • 1 onion grated

  • ½ teaspoon Duncan Lu Anchovy Salt (optional)

  • 1 tablespoon oyster sauce

  • 1 ½ teaspoon sea salt

  • ½ teaspoon black pepper

  • 1 ½ teaspoon sugar

  • 1 tablespoon cooking oil



Spring roll making

  • 1 packet of 30 large spring roll pastry

  • 1 egg (egg wash)

  • 300ml-400ml neutral cooking oil



 Special Equipment 

  • Food processor

Method:

How to make spring rolls

  1. Rehydrate wood ear mushrooms and in warm water for 20 mins then strain, rinse well & slice finely.

  2. Rehydrate rice vermicelli glass noodles in cold water for 20 mins then strain well and roughly chop into 3-5cm strands.

  3. Separate tail third of prawn from main body and cut tail third of prawn into small pieces and set aside.

  4. In a food processor, add the main body of the prawns, ¼ teaspoon anchovy salt, ½ teaspoon sea salt and ½ teaspoon sugar and process into a paste like texture then add to a mixing bowl.

  5. Add remaining spring roll mixture ingredients into the mixing bowl and mix well with hands until well combined then gently fold through prawn tail pieces.

  6. Cut square spring roll pastry diagonally in half to form two triangles. Place approximately 1 and a half teaspoons of the mixture at the base of each triangle (longest side). Fold the pastry over the mixture twice, then fold the sides in towards the center. Using your fingertips apply firm pressure and roll forward to form thin cigar-sized scrolls. Use a touch of egg wash to seal the spring rolls when you get to the end. Continue with remaining ingredients.

  7. Store in air tight container and place in freezer for 3 hours before frying, for best results freeze overnight.


How to cook spring rolls

  1. Deep fry for 4-5 mins until golden in cooking oil at 180°C or air fry at the same temperature for 15 mins, then flip/agitate and cook for a further 10 mins. NB: If using an air fryer lightly coat spring rolls with oil spray.

  2. Serve in with Vietnamese fish sauce dipping sauce (nước mắm chấm) or enjoy as is with sweet chilli sauce.

Additional serving option: Serve with lettuce cups and Vietnamese herbs and Vietnamese fish sauce dipping sauce (nước mắm chấm) or with a bowl of beef noodle salad or Vietnamese noodle salad with marinated pork.

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Vietnamese Chicken and Bamboo Noodle Soup - Bun Mang Ga

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