Sep 30, 20224 min read

Chicken and Prawn Spring Rolls

(Originally posed May 27 2020 - I've move this recipe from my old site here so everything can be in one place )

Make heaps and store in the freezer!

(scroll down to bottom of the page for full recipe)

The last time I made spring rolls, I rolled over 50 rolls!! I don't make spring rolls often but when I do, I make BULK!!🤣 I store them in the freezer and cook them up when I feel like them. In this recipe I wont be making that much because I don't have enough room in the freezer but if you wanna stock up on homemade rolls then double the recipe!

There are some things in this recipe that you might not like (ie taro), so you can take it out and use more meat instead or replace it with something you like. Thats the good thing about spring rolls, you can easily customise it with ingredients you like. 😁

For this recipe you are going to need; chicken mince, prawns (chopped), taro (grated), carrots (grated), glass noodles (roughly chopped), black fungus(thinly chopped), shallots (finely diced), spring onions (finely chopped), garlic (finely diced), eggs, sesame oil, fish sauce, salt, pepper, and spring roll wrappers.

The first thing you need to do it to prepare all the ingredients. If this is your first time using black fungus, don't worry its super easy to use. You can buy it from the asian grocery in bags, and when you use it, you need to soak it in water for about 20 - 30 mins so it can rehydrate and go soft. I soaked the noodles and the fungus together to save some bowls 😉 Once its soft, drain the water and chop the fungus thinly and the noodles roughly.

You can buy normal mince from the shop but I made my own mince with chicken breast. I peeled and deveined the prawns then roughly chopped them because I like having little chucks of prawn in my spring rolls 😊🍤

Grate and chop all the other veggies. I used frozen taro I bought from the asian grocery and it was quite wet when I was using the grater so I squeezed most of the excess moisture out by hand, you can put it in a cheese cloth and do the same if you have one. You don't want veggies to have too much moisture in the mix.

Once you have all the ingredients prepped, put all the filling ingredients into a mixing bowl and give it a good mix. I usually go pretty light on the seasoning at this stage because its hard to know what the mixture taste like since we can't eat it raw, so what I like to do is fry a bit of the mixture in a pan and then taste it. If it is bland then I add more seasoning, but I tested the flavour and it was good!

Now the fun part! Take the wrappers out and place a damp cloth over the top of it too keep it from drying out (I used a couple of paper towels). Put the half egg you have left over in a small bowl and use as an egg wash to close the end of the spring rolls. This was my little set up when I was rolling.

I start my roll on the corner of the wrapper, roll it up a few times, fold in the two sides and then complete the roll by using some egg wash on the end to close the roll. Repeat until all the roll mixture is used up.

To fry the rolls, heat oil in the pot on low-medium heat. If it is too hot then the rolls will burn on the outside and the inside wont be cooked. Fry until it is crispy and golden brown, you can always check if its cooked on the inside by cutting it in half 😉

I don't know about you but I wont finish 21 rolls in one day hahah so what I do with the rest of the rolls, is to put them in ziplock bag in a single layer and put them in the freezer ❄️

Enjoy the spring rolls with some sweet chill sauce or whichever sauce you like! 😎

Hope you give this recipe a try!! Let me know what you guys come up with in the comments below 🤩