Seafood Recipes

Prawn Vietnamese Fried SpringRolls

Crispy, golden fried spring rolls filled with premium prawns—flavourful and irresistible. Order premium prawns from Pearl Seafoods today!

Prawn Vietnamese Fried Spring Rolls
4 People
Serves
20 Mins
Prep Time
15 Mins
Cook Time
Medium
Difficulty
Vietnamese
Cuisine
ABOUT THIS

About This Recipe

Enjoy this tasty recipe for Prawn Vietnamese Fried Spring Rolls, packed with fresh prawns, aromatic herbs, and a crispy golden wrapper. These spring rolls are perfect as a light appetizer or a flavorful snack. Order premium prawns from Pearl Seafoods, delivered fresh to your door across Sydney, to make this dish at home. Whether you're hosting guests or craving something delicious, these Vietnamese-style spring rolls are sure to impress. Visit Pearl Seafoods for more fresh seafood recipes and high-quality prawns to create restaurant-quality dishes.

Ingredients

  1. 200g vermicelli noodles, cooked and chopped
  2. 400g prawns, peeled, deveined, and finely chopped
  3. 1 medium carrot, julienned
  4. 1 cup shredded lettuce
  5. ½ cup fresh coriander leaves, chopped
  6. ½ cup fresh mint leaves, chopped
  7. 1 tbsp soy sauce
  8. 1 tbsp fish sauce
  9. 1 tsp sesame oil
  10. Juice of 1 lime
  11. 20 rice paper sheets or spring roll wrappers
  12. Vegetable oil, for frying
  13. Dipping sauce of choice, to serve

Method

  1. In a bowl, combine the prawn meat (chopped into small pieces), cooked vermicelli noodles, fresh coriander, mint, shredded lettuce, and julienned carrots.
  2. Add the soy sauce, fish sauce, sesame oil, and lime juice to the mixture. Stir well to combine all the ingredients. Taste and adjust seasoning if needed.
  3. Prepare a shallow bowl of warm water for the rice paper wrappers. Dip each rice paper wrapper into the warm water for 5-10 seconds, until soft but not too mushy.
  4. Lay the softened rice paper wrapper flat on a clean surface. Place a spoonful of the prawn mixture in the center, leaving enough space at the edges to fold.
  5. Fold in the sides of the rice paper and roll tightly from the bottom to form a spring roll. Repeat with the remaining wrappers and filling.
  6. Heat vegetable oil in a frying pan over medium heat. Fry the spring rolls in batches for 2-3 minutes on each side, until golden and crispy.
  7. Remove the spring rolls from the pan and place them on paper towels to drain excess oil. Serve hot with chili flakes as a garnish (optional) and a dipping sauce of your choice.
From Our Kitchen

Chef's Tip

For crispy Vietnamese-style spring rolls, avoid over-soaking the wrappers so they stay strong enough to roll tightly without tearing. Fry the rolls in small batches over medium heat to achieve an even golden crunch while keeping the filling fresh and juicy inside. The combination of prawns, herbs, lime, and vermicelli creates a light, aromatic filling that pairs perfectly with a tangy dipping sauce. Serve immediately while the rolls are hot and crisp for the best texture and flavour.

FEATURED

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$26.00 kg
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NUTRITION

Nutrition Per Serving

  • Calories 365 kcal
  • Total Fat 14.0 g
  • Total Carbohydrate 32.0 g
  • Protein 23.0 g
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