pork & prawn springroll1
Asian, Pork, Savoury Snack, Seafood

My take on Pork and Prawn Spring rolls


Pork and Prawn Spring rolls

Recipe by Donna


Prep time


Cooking time



These tasty spring rolls are packed with vegetables, prawns and pork. Once you give these a go and see how easy they are to make, you won’t buy store brought again.


  • 500 grams minced pork or pork shoulder, cut into small pieces

  • 1 onion, finely chopped

  • 100 grams prawn fresh, chopped

  • 1 carrot, shredded

  • 2 cups cabbage , shredded

  • 2 cm fresh ginger, chopped finely

  • 1 Tbsp soy sauce

  • 2 Tbsp fish sauce

  • 2 pinches white pepper

  • 20 spring roll wrappers

  • vegetable oil for deep- frying

  • 1 clove garlic, chopped


  • In a wok or fry pan cook pork mince or pork shoulder for 5 minutes. If using pork shoulder,allow to cool and cut up , if you haven’t done before hand.
  • Add onion, cook until softened. Add garlic and ginger, cook for 1 minute. Add pepper, soy sauce and fish sauce. Cook for 2-3 minutes on medium heat. Add carrots and cabbage, cook for 5 minutes or until vegetables are cooked. Season to taste. Spread out onto a tray to cool down.
  • One by one , moisten the wrappers with a damp tea towel and fill with 1-2 tablespoons of the filling. Roll up the wrappers and allow them to sit for 30 minutes.
  • In a large saucepan of deep fryer, heat the oil to 190 C.
  • Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on kitchen paper.
    Enjoy with chips and your favourite dipping sauce.

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