These Prawn Spring Rolls are baked and not fried. This makes them a healthier indulgence for lovers of Asian influenced cuisine. The added benefit is that these prawn spring rolls can be made in advance and frozen for a few weeks too. Just make sure they are thoroughly defrosted first and made from ingredients not previously frozen.
Spring Roll doesn’t really have a defined meaning. It’s simply a generic term for an appetiser compromised of a filling in a wrapper. The wrapper, filling and method of preparation (baked, fried or none of the above) varies from region to region.
Serves 3 as a main, 6 as a starter.
Prawn Spring Rolls Ingredients
- A handful of rice noodles (around 75g)
- 1 tsp toasted sesame oil (sunflower oil will do as a substitute)
- 1 tsp sunflower oil (plus more for brushing)
- 300g pack of stir-fry ready vegetables – chop up any large pieces of vegatble
- 4cm x 1cm x 1cm block of fresh ginger, very finely chopped
- 220g pack of prawns (raw or cooked, either is manageable) thoroughly defrosted and drained/patted dry
- 2 tbsp Thai sweet chilli dipping sauce
- 9 large sheets of filo pastry
Prawn Spring Rolls Recipe
Working with filo pastry is the Devil’s work. It’s never fun and more care is needed if it has been frozen and defrosted. You can cover up some minor indiscretions by describing the end result as “rustic”, but in order for your prawn spring rolls to have some structural integrity, patience is the order of the day!
- Pre-heat your oven to 220 degrees centigrade.
- If you are using dried rice noodles, cook them to packet instructions, if they are fresh, they can just go in at the end as is.
- Add 1tsp of sesame oil and 1tsp sunflower oil to a wok or large frying pan and stir fry the vegetables and ginger until softening – not too much as you want some crunch!
- Stir through 2 tbsp sweet chilli dipping sauce
- If you are using raw prawns, throw them in now with the noodles and stir-fry until the prawns are pink and remove from the heat; if you are using cooked prawns, chuck in the noodles, stir fry for a minute, then stir through the prawns and remove from the heat.
- Take a sheet of filo pastry and cut it in half – the square should now be a rectangle.
- Brush one piece lightly with sunflower oil and place the other half on top of it.
- Place a good dollop (one-sixth) of the prawn mixture, centrally along the short edge of the filo pastry about 2 inches in.
- Fold the long edges up to the mixture, bring the 2 inches you had spare between the edge and the mix, then roll the whole thing up. Place the almost completed spring roll to one side and repeat steps 6-9 five more times. If that didn’t make sense, the diagram above might help.
- Take the remaining 3 sheets of filo pastry, cut them in half and brush gently and sparingly with a little oil. Take one of the almost finished prawn spring rolls from step 9 and repeat the rolling exercise. If you already have perfect ones with no soggy patches and good integrity, you can skip this stage, but I would recommend doing it anyway.
- At this stage they can be wrapped in cling film and frozen if desired.
- Bake on a greased or lined baking tray for 15 minutes.
- Serve your prawn spring rolls with an oriental dip of your choosing; I use more Thai sweet chilli dipping sauce.