Yum! These Crispy Rice Paper & Prawn Spring Rolls are absolutely delicious—golden, crispy, and packed with flavor. For the filling, I blended prawns, garlic, ginger, white pepper, spring onions, sesame oil, soy sauce, a pinch of sugar, and fragrant lime leaves. The lime leaves add a slight Thai twist, making the flavor even more vibrant.
Wrapping them in rice paper was trickier than expected—getting them to look uniform is harder than it looks online! But once folded, they pan-fried beautifully in vegetable oil, turning crispy and golden on the outside while staying soft and flavorful inside.
Served hot with a bold dipping sauce, these Crispy Rice Paper & Prawn Spring Rolls are a true crowd-pleaser. Whether you go for a classic Chinese chili sauce, Nuoc Cham, or your favorite homemade dip, they’re an irresistible snack or appetizer. Perfect for sharing—if you can resist eating them all yourself!
Crispy rice paper packages filled with prawns, ginger, and garlic are pan-fried to golden perfection. Crunchy on the outside and juicy inside, they pair beautifully with a spicy Chinese chili dipping sauce, making them a flavorful and irresistible appetizer or snack.
Ingredients
300 g raw prawns
2 spring onions, finely chopped
2 large garlic cloves, grated
2-3 cm ginger, grated
2 tsp oyster sauce
1 tsp light so sauce
1 tsp toasted sesame oil
1 tsp Shaoxing wine
1 tbsp corn flour (cornstarch)
Pinch of white pepper
3 lime leaves, tough stem removed and teh rets roughly chopped
10 rice paper wrappers (Vietnamese spring roll wrappers)
1 tbsp 1 tbsp vegetable oil (or any neutral oil), for cooking
Dipping sauce
2 tbsp home made chili oil
2 tbsp light soy sauce
1 tsp sugar or honey
1 tsp sesame oil
1 tsp mirin
Method
1)
Make the dipping sauce by mixing all the ingredients in a sealable jar and give it a good shake.
2)
To a small blender add all the ingredients EXCEPT the vegetable oil and the rice paper. Pulse into a paste, it’s ok to have a few chunks or prawns in there.
3)
Fill a large and wide deep bowl with warm water and slide in one of the rice paper sheets. Lay this on a chopping board.
4)
Place a heaped spoon of the filling into the middle of the rice paper.
5)
As soon as the rice paper has softened and is slightly stretchy and sticky you can fold over the sides, creating a little square package. Try and het as much rice paper on the bottom as on the top.
6)
Transfer to a plate and repeat with the rest.
7)
Heat a drop of oil in a (non stick) frying pan and divide the packages into the pan. Pan fry on both sides until browned and crispy, ± 3 minutes on both sides.
Hi! My name is Saffron. I’m from Amsterdam, a freelance photographer, recipe developer, food stylist, culinary photographer and beekeeper on the weekends. I’m a passionate cook and lover of all things food. With this site I’d like to share my passion and knowledge and maybe even inspire you to go on an adventurous food journey as well.
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