Ingredients
200g Vannamei Prawns
1 Medium-sized Carrot
1 Firm Tofu
1 Red Onion
10–12 Spring Roll Wrappers
2 tbsp Rice Wine
2–3 dashes White Pepper
2–3 dashes Garlic Powder
1–2 tbsp Soy Sauce
1–2 tbsp Sugar
1 dash Salt
1–2 tbsp Fish Sauce
1–2 tbsp Sesame Oil
1 Egg
1–2 tbsp Corn Flour
Cooking Oil
Prawn spring rolls are crispy, savoury, and packed with flavour. Made with juicy minced prawns, tofu, and aromatic seasonings, they deliver a satisfying crunch while offering protein and a balance of textures in every bite.
Method
- Prepare the ingredients
- Dice the firm tofu (tau kwa), onions, and carrots.
- Heat oil in a pan, fry the diced tofu until golden brown, then set aside.
- Using the same pan, caramelise the onions and let cool.
- Prepare the prawn paste
- Peel and devein the prawns, then chop into smaller pieces and mince finely.
- Transfer minced prawns into a bowl and add diced carrots, tofu, and onions.
- Season with rice wine, white pepper, garlic powder, soy sauce, sugar, salt, fish sauce, sesame oil, egg white, and corn flour.
- Mix thoroughly until well combined.
- Wrap the prawn rolls
- Cut spring roll wrappers into square shapes.
- Scoop a spoonful of prawn paste onto the centre of each wrapper.
- Fold the wrapper over the filling, seal edges with egg wash, and wrap completely.
- Fry the rolls
- Heat oil over medium heat and fry the spring rolls until golden brown on all sides.
- Plate and enjoy!
