pork & prawn springrolls
Asian, Pork

Pork and Prawn Spring rolls

pork & prawn springrolls

Pork & Prawn Spring rolls


  • 1 tbsp soy sauce
  • 1 tsp rice wine
  • Freshly ground pepper
  • 1 tsp corn-starch
  • 500 g pork mince
  • 1/2 cup raw prawn meat chopped fine
  • 2 tbsp cooking oil
  • 2 cloves garlic finely chopped
  • 1 tsp grated fresh ginger
  • 1 stalk green onions chopped
  • 1/2 head of small cabbage shredded fine
  • 2 carrots finely julienne cut
  • 2 tbsp oyster sauce
  • 1 tbsp corn-starch
  • 1/4 cup water
  • 20 spring roll wrappers defrosted
  • Oil for deep frying about ½ litre to 1 litre


  • In a large bowl combine the soy sauce, corn-starch, rice wine, pepper. Add the pork mince and mix well. Let marinate for 10 minutes (or up to overnight in the fridge.)
  • Heat large wok or deep fry pan over high heat. Add 1 tsp oil and stir fry the pork mince until browned and cooked. Add the raw prawn meat and cook till prawns cooked, then set aside in a bowl.
  • Clean out pan, add oil and cook garlic, spring onion and ginger for 30 secs. Add julienne carrot & cabbage. Cook till carrot is soft. Add the mince back into the veg and then add 2 tbsp oyster sauce, mix to combine then put onto a tray to cool completely. Make a slurry out of the corn- starch and water (glue to stick the spring roll together).
  • Keep spring roll wrappers covered with a damp cloth to stop them drying out. Take one wrapper at a time and put 2 tbsp of filling in the middle and wrap up the roll and use the slurry to seal the ends, then put on a tray sealed side down. Heat oil in a wok or deep pan to 180 C, slide in the spring rolls a few at a time in the oil to fry. Turn the rolls occasionally to brown evenly and fry for about 3 minutes. Let cool on a rack. Repeat with the remaining.

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