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 Prawns (roughly chopped); 185 g Carrots (about 2 medium, finely diced); 30 g Spring Onions (finely sliced); 15 g Light Soy Sauce; 4.5 g Salt; 0.4 White Pepper; 4.5 g Sesame Oil; 16 g Cornstarch; 30 pcs Spring Roll Wrappers; 5 g Cornstarch; 20 g Water; 100 ml Neutral Oil

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.

What Are Chicken and Prawn Spring Rolls?

Chicken and prawn spring rolls are crispy, savoury appetisers made with seasoned minced chicken, chopped prawns, vegetables, and spring roll wrappers. The filling is wrapped tightly and fried until golden and crisp, creating a crunchy exterior with a juicy, flavourful centre.

This recipe combines the familiar flavours of chicken spring rolls with the natural sweetness of prawns and is inspired by Filipino Lumpiang Shanghai. Traditionally made with ground pork, Lumpiang Shanghai is known for its thin, crispy wrapper and well-seasoned meat filling. This version uses chicken and prawns for a delicious variation that is lighter while still being full of flavour.

Tips for Making Crispy Spring Rolls

Keep the filling relatively dry. Excess moisture can make the wrappers soggy or cause them to split while frying.
Don't overfill the wrappers. About 1 tablespoon of filling is enough for a neat roll that cooks evenly.
Roll tightly. A snug roll helps keep the filling inside and prevents the spring rolls from opening during frying.
Seal the wrappers well. Use the cornstarch slurry to firmly seal the edge of each wrapper.
Maintain the right oil temperature. Keep the oil between 170–180°C (340–355°F) so the spring rolls become golden and crisp without browning too quickly.
Drain on a wire rack. Placing the cooked spring rolls on a wire rack allows excess oil to drain away and helps keep the bottoms crisp.

What to Serve With Chicken and Prawn Spring Rolls

These chicken and prawn spring rolls are delicious served hot with Thai sweet chilli sauce for dipping. They make a great appetiser on their own, but for a larger Asian-inspired meal, pair them with steamed rice, fried rice, stir-fried vegetables, or noodles.

They’re also perfect for parties, gatherings, and family meals, especially when served alongside other Asian-inspired dishes. For a selection of homemade favourites, try them with my Vegetarian Gyoza, Japanese-Inspired Stir-Fried Udon with Shrimp & Tofu, inspired by a memorable meal during our honeymoon in Japan, or my Scallion Noodles.

Frequently Asked Questions

Can I make chicken and prawn spring rolls ahead of time?
Yes. You can assemble the spring rolls a few hours ahead and keep them covered in the refrigerator until you're ready to fry them. For the best texture, fry them shortly before serving so the wrappers stay crisp and golden.
Can I freeze chicken and prawn spring rolls?
Yes. Arrange the uncooked spring rolls in a single layer on a lined tray and freeze until firm. Once frozen, transfer them to an airtight container or freezer bag. They can be fried directly from frozen; just allow a little extra cooking time and make sure the chicken and prawn filling is cooked through.
How do I keep spring rolls crispy?
Avoid making the filling too wet, don't overfill the wrappers, and maintain the frying oil at around 170–180°C (340–355°F). After frying, place the spring rolls on a wire rack so excess oil can drain away and the bottoms stay crisp.
Can I use chicken breast instead of minced chicken?
Yes. Finely minced or very finely chopped chicken breast can be used instead of minced chicken. Chicken thigh can also be used if you prefer a slightly juicier filling.
What dipping sauce goes well with chicken and prawn spring rolls?
Thai sweet chilli sauce is a simple and delicious choice. You can also serve the spring rolls with your favourite sweet chilli, soy-based, or vinegar dipping sauce.

Ingredients

350 g Minced Chicken
150 g Prawns (roughly chopped)
185 g Carrots (about 2 medium, finely diced)
30 g Spring Onions (finely sliced)
15 g Light Soy Sauce
4.5 g Salt
0.4 White Pepper
4.5 g Sesame Oil
16 g Cornstarch

For Rolling

30 pcs Spring Roll Wrappers

For Sealing

5 g Cornstarch
20 g Water

For Frying

100 ml Neutral Oil

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.