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Spinach and Prawn Spring Rolls

Spinach and Prawn Spring Rolls

Brought to you by: OcadoLife

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A perennial favourite, these Spinach and Prawn Spring Rolls, by Australian chef Rosheen Kaul, are delicious as a starter, side or finger-food party nibble. They work well with all kinds of fillings and are a fun way to use up odds and ends. If you don’t have spinach, use any leafy green veg, such as kale, cabbage or pak choi, or swap the prawns for chicken. Make them as part of a Chinese feast with Rosheen’s Black Bean and Garlic Chicken Stir-Fry.
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  • 250g raw prawns, finely chopped
  • 30g baby spinach, finely chopped
  • 2 tsp cornflour
  • 2 tsp light soy sauce, plus extra for dipping
  • 1 tsp sesame oil
  • 1 pinch of ground white pepper
  • 1 (134g) pack spring roll wrappers
  • 2 cm vegetable oil, for shallow frying
  • ½ red chilli, finely sliced, to serve (optional)


Step 1

In a bowl, combine the prawns, spinach, cornflour, soy sauce, sesame oil and white pepper. Mix until well combined.

Step 2

Dip each spring roll wrapper into cool water, shake off the excess and lay flat on a board. Spoon 1 tbsp of the prawn mix down one side of the wrapper, then fold both sides over the filling and roll them up. Repeat with the remaining filling and wrappers. Makes 10-12.

Step 3

In a large, heavy-bottomed pan, heat 1-2cm oil to 180°C (or until a cube of bread dropped in sizzles and rises to the surface). Gently fry the rolls in batches for 4-5 mins, turning once, until crisp and golden all over. Serve with extra light soy sauce, spiked with the sliced chilli, for dipping, if liked.

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