Easy Chicken and Prawn Spring Rolls

Name: Easy Chicken and Prawn Spring Rolls
Total time: 30 min
Yield: 27
Cuisine: Hosting Menu
Ingredients: 350 g minced chicken; 150 g 150g prawns (roughly chopped); 185 g carrots (about 2 medium, finely diced); 2 stalks spring onions (finely sliced); 1 tbsp light soy sauce; ¾ tsp salt; ¼ tsp white pepper; 1 tsp sesame oil; 2 tbsp cornstarch; 30 pcs spring roll wrappers; 2 tsp cornstarch; 4 tsp water; 100 ml neutral oil, for frying

Appetizer · Hosting Menu · Time: 30 min · Servings: 27 · Difficulty: Easy

I first came across these meat rolls in Bangkok a few years ago while travelling for an exhibition. I thought I was ordering a classic vegetable spring roll, but when they arrived at the table, they looked a little different. One bite in, I discovered a filling of minced meat, prawns, and fragrant herbs, with hints of parsley that paired beautifully with sweet chilli sauce.

The flavours were bold, vibrant, and completely different from the spring rolls I was used to. I loved them immediately, but over time I began developing a version that better suited my family’s palate. My husband has never been a fan of strong herbal flavours, so I simplified the seasoning and replaced some of the more assertive herbs with spring onions. The result is a filling that feels savoury, comforting, and easy to enjoy. If you love parsley, feel free to substitute it back in for a more traditional herbal note.

A similar style of meat-filled spring roll is also popular in the Philippines, where it is known as Lumpiang Shanghai. Despite its name, it is a Filipino classic and a staple at birthdays, holidays, and family celebrations. Traditional versions are usually made with pork, but this recipe takes a lighter approach using chicken and prawns instead.

I also add plenty of carrots, which bring natural sweetness, colour, and extra nutrition to the filling. The result is a crisp, golden spring roll that is packed with protein, juicy on the inside, and perfect for sharing with family and friends.

Although the flavours have evolved over time, the inspiration remains the same: that first unexpected bite in Bangkok that showed me how something as simple as a spring roll could be so memorable.

About the Ingredients

These spring rolls are made with a simple combination of minced chicken, prawns, carrots, and spring onions. The chicken provides a lean, protein-rich base, while the prawns add natural sweetness and a delicate seafood flavour that helps keep the rolls juicy and tender.

I use two medium-sized carrots in this recipe, which contribute sweetness, colour, and extra nutrition. They also help retain moisture without making the mixture heavy. Spring onions bring a gentle freshness that complements the chicken and prawns beautifully, creating a milder flavour profile than more traditional herbs such as parsley or lemongrass.

The mixture is seasoned simply with light soy sauce, salt, white pepper, and a touch of sesame oil. These ingredients enhance the natural flavours of the chicken and prawns without overpowering them.

Cornstarch is a small but important addition. It helps bind the mixture together, locks in moisture during cooking, and gives the chicken and prawns a tender, slightly springy texture. While the rolls can be made without it, I find it creates a juicier interior and a more cohesive bite.

Wrapped in spring roll pastry and fried until golden and crisp, these ingredients come together to create a light yet satisfying spring roll that is perfect as an appetiser, snack, or family meal.

Ingredients

350 g minced chicken
150 g 150g prawns (roughly chopped)
185 g carrots (about 2 medium, finely diced)
2 stalks spring onions (finely sliced)
1 tbsp light soy sauce
¾ tsp salt
¼ tsp white pepper
1 tsp sesame oil
2 tbsp cornstarch

For Rolling

30 pcs spring roll wrappers

For Sealing

2 tsp cornstarch
4 tsp water

For Frying

100 ml neutral oil, for frying

Directions

Prepare the Filling In a large bowl, combine the minced chicken, prawns, light soy sauce, salt, white pepper, sesame oil, and cornstarch. Mix well until the filling becomes sticky and cohesive. Fold in the finely grated carrots and spring onions, stirring until everything is evenly incorporated. The filling should be moist, well-seasoned, and easy to shape into spring rolls.
Fill the Wrappers Place a spring roll wrapper on a clean work surface in a diamond shape, with one corner pointing towards you. Spoon 1 tablespoon of filling onto the lower third of the wrapper, just above the bottom corner. Shape the filling into a short log, leaving a small border on each side to make rolling easier.
Roll the Spring Rolls Fold the bottom corner over the filling and tuck it in tightly. Fold in the left and right sides to enclose the filling, then roll the wrapper up firmly toward the top corner. Seal the edge with a little cornstarch slurry (cornstarch mixed with water). Repeat with the remaining wrappers and filling.
Fry Heat oil to 170–180°C (340–355°F). Fry the spring rolls in batches for 6–7 minutes, turning occasionally to ensure even browning, until they are golden brown and crisp. Remove and drain on a wire rack or paper towels.
Cool and Serve Transfer the spring rolls to a wire rack or a paper towel-lined tray to drain any excess oil. Allow them to cool slightly before serving. Serve with Thai sweet chili sauce for dipping, if available—it pairs especially well with the crispy, savoury filling.