Pork and Prawn Spring Rolls

    1 hour 50 mins

    These tasty spring rolls are packed with vegetables, seafood and pork. Perfect for a party or weekend lunch. Most major supermarkets sell frozen spring roll pastry.

    61 people made this

    Serves: 20 

    • 60g rice vermicelli
    • 4 eggs, beaten
    • 1 onion, finely chopped
    • 50g mushrooms,chopped
    • 100g prawns, tinned or fresh, chopped
    • 500g minced pork
    • 2 tablespoons (30ml) vegetable oil
    • 1 carrot, shredded
    • 60g crab meat, tinned or fresh
    • 90g beansprouts
    • 2 pinches white pepper
    • 1 tablespoon (15ml) soya sauce
    • 2 tablespoons (30ml) fish sauce
    • 1 clove garlic, chopped
    • 20 spring roll wrappers
    • vegetable oil for deep-frying

    Prep:1hr30min  ›  Cook:20min  ›  Ready in:1hr50min 

    1. Soak the vermicelli for 30 minutes in warm water; drain.
    2. In a large bowl, mix together the vermicelli, eggs, onion, mushrooms, prawns, pork, the 2 tablespoons (30ml) of vegetable oil, carrot, crab meat, beansprouts, pepper, soy sauce, fish sauce and garlic.
    3. One by one, moisten the wrappers with a damp tea towel and fill with 1½-2 tablespoons of the filling. Roll up the wrappers, and allow them to sit for 30 minutes.
    4. In a large saucepan or deep fryer, heat the oil to 190 C.
    5. Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on kitchen towel.

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    Reviews in English (43)


    I am so excited to find Allrecipes Asia. I already look at Allrecipes USA regularly and now I am really happy!!!!!!  -  02 Mar 2015


    Great Recipe, Sally! I left out the mushrooms and toss in a minute amount of finely grated cabbage and 2t dry mustard. Sensational flavor. I sorely need some practice in forming the rolls, though!  -  24 Sep 2002  (Review from Allrecipes US | Canada)


    These spring rolls were very good. I used ground turkey instead of pork, dried black fungus in place of the mushrooms, and left out the crabmeat. This made about 14 rolls, but I think that when I do them the next time, I will use less filling in each one. Then I will be able to roll them more tightly, and they will be appetizer size, instead of meal size. I used the fish sauce recipe from Vietnamese Fresh Spring Rolls found on this site, and it was the perfect dipping sauce. My husband loved them, too, which is always a plus!  -  26 Oct 2002  (Review from Allrecipes US | Canada)