Prawn Spring Rolls
Non Veg
  • Serving For

    icon 3 Persons
  • Preparation Time

    icon 45 Minutes
  • Cooking Time

    icon 15-20 Minutes
  • Ready In

    icon 65 Minutes

Prawn Spring Rolls


  • 1 cup maida.
  • 1 tbsp olive oil.
  • ¼ tsp salt.
  • Warm water required to make soft dough.
  • For sealing:
  • 2 tbsp maida dissolved in 2-3 tbsp water.
  • For the filling:
  • 1 tbsp olive oil.
  • ½ tsp ginger minced.
  • ½ tsp garlic minced.
  • 1 onion thinly sliced.
  • 2 tbsp coriander finely chopped.
  • ½ tsp salt.
  • ½ cup shredded cabbage.
  • ¼ cup carrot juliennes.
  • ¼ cup capsicum juliennes.
  • 100g large prawns cleaned and de-veined
  • (cut lengthwise into two pcs).
  • ¼ tsp aji-no-moto.
  • ¼ tsp pepper.
  • 1 tsp sweet chilli sauce.
  • ½ tsp soya sauce.


Step 1 - For the wrappers - Mix maida, salt and oil together. Add warm water gradually and make smooth and elastic dough. Dip a cloth in water and squeeze well. Cover the dough with this moist cloth and keep it aside for ½ an hour. Divide the dough into 4-5 equal parts. Roll out each part using a little dry flour if needed, into a big thin chapatti. Heat a griddle/tawa. Place a rolled chapatti on the tawa. Cook lightly on one side for about a minute and then turn. Reduce flame and cook the other side as well for 15-20 seconds till light brown specs appear. Remove from flame. Keep warm tortillas wrapped in a cloth napkin or foil. Note: Do not overcook wrappers, otherwise they do not remain soft and will not roll well. Always wrap in a thick cloth napkin or in foil to keep them soft.

Step 2 - For Filling- Heat wok with 1 tbsp of oil. Add ginger- garlic and stir. Add onion and sauté till soft. Add all the vegetables and stir fry for 1 minute. Add prawns. Cook for 1 minute till pink in colour. Add salt, aji-no-moto, pepper, chilli sauce and soya sauce. Mix well. Transfer filling to a plate. Let it cool.

Step 3 - Take one wrapper and place some filling on one side. Fold the wrapper and seal the edges with maida paste. Brush the rolls with milk/egg.

Step 4 - Pre-heat oxy fryer for 5 minutes. Arrange spring rolls in fry basket and close it properly. Keep the fryer at 180ᵒ C for 15-20 minutes. Cut into pieces and serve hot with sauce

Step 5 -


You can make the yogurt marinade and the sauce a day or two ahead, but don’t even think of taking any shortcuts with the fresh ginger and garlic for either—peel and chop them right before using. “Garlic really loses its joy once it’s been chopped or blitzed in the food processor”.

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