Prawn Rolls

Prawn Rolls
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snacks and dips,starter | Medium
Preparation time : 30 min
Cooking time : 3 min
Number of persons : 4
  • 10 raw prawns
  • 1 packet of spring roll wrappers
  • 2 shallots
  • 3 cloves of garlic
  • 3 tbsp Suzi Wan® Fish Sauce
  • 1 tbsp Suzi Wan® Soy Sauce
  • ½ jar of Suzi Wan® Bean Sprouts
  • 8 coriander sprigs
  • 2-cm piece of root ginger
  • 2 carrots
  • ½ cucumber
  • ½ a 125ml bottle of Suzi Wan® Spring Roll Sauce
  • the juice of a lemon
  • 3 tbsp caster sugar
The rolls can be prepared in advance and kept in the fridge, covered with cling film to prevent the wrappers from drying out.
Related Suzi Wan Products
  • Suzi Wan® Soy Sauce
  • Suzi Wan® Bean Sprouts
  1. Peel the shallots and garlic. Peel and grate the ginger.
  2. Peel the prawns. Put the prawns, 2 of the garlic cloves and the shallots in a blender. Blend for a few seconds.
  3. Add the grated ginger, the fish sauce and the Soy Sauce. Mix well.
  4. Immerse the spring roll wrappers, two at a time, in a bowl of boiling water for two minutes.
  5. Lay a clean tea towel on the work surface, place one spring roll wrapper on top, and mop off any excess water carefully.
  6. Place a heaped teaspoon of the prawn mixture onto the bottom half of the wrapper, top with a few bean sprouts and 2 coriander leaves. Roll the wrapper once and fold in the sides, then roll completely so that the top edge of the wrapper is tucked underneath.
  7. Repeat until you have used all the ingredients.
  8. Cover the rolls with damp kitchen paper.
  9. Peel and grate the carrots and cucumber.
  10. Crush the remaining garlic clove with a garlic press and mix together with the spring roll sauce, sugar and the lemon juice.
  11. Pour the sauce over the vegetables, add some coriander. Mix well.
  12. Cook the rolls for 2 minutes on full power in a 1,000 W microwave or steam for 3 minutes.
  13. Place a few of the vegetables on a plate, add the rolls, garnish with a coriander leaf and serve immediately.
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