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Chilli Prawn Spring Rolls


Recipe Info

  • Yield : 12
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m


  • 3 egg whites
  • 3 carrots, julienne
  • 3 sugar snap peas, julienne
  • 2 red peppers, julienne
  • 2 tsps fresh ginger, finely chopped
  • 1 tsp red chilli, finely chopped
  • 2 tbsps fresh coriander, finely chopped
  • 4 drops sesame oil
  • 300g prawns, peeled and de-veined
  • squeeze of lemon juice
  • 12 sheets spring roll pastry


Step 1

Fry the vegetables in a very hot wok with a little cooking oil for a minute. Add the ginger, chilli, coriander, sesame oil and prawns, and season to taste with salt, pepper and a squeeze of lemon, remove from heat.

Step 2

Cut the spring roll pastry into quarters, glue two quarters together on top of each other using the egg whites.

Step 3

Place a small amount of the cooked mixture on one end of the spring roll pastry, fold the sides over and roll up using a bit of egg white to stick the end down.

Step 4

Allow the uncooked spring rolls to rest in the fridge for at least 1⁄2 hour before cooking. Just before serving, deep-fry the spring rolls in clean hot oil until golden brown and crispy.

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