Prawn and lime spring rolls with chilli mayonnaise

Tasty Prawn and lime spring rolls with chilli mayonnaise Recipe

You’ll go nuts for the chilli mayo on these classic spring rolls!
Prawn and lime spring rolls with chilli mayonnaise
Prep Time : 0:40 | Cook Time : 0:20 | Total Time : 1:00 | Serving : 20 person.


  • 50g rice vermicelli noodles

  • 400g green prawns, peeled, deveined, chopped

  • 10 snow peas, trimmed, thinly sliced

  • 3 green onions, thinly sliced

  • 1 tablespoon finely chopped fresh coriander stems

  • 2cm piece fresh ginger, finely grated

  • 1/2 teaspoon finely grated lime rind

  • 20 frozen large spring roll wrappers, thawed

  • Vegetable oil, for shallow-frying

  • Fresh coriander sprigs, to serve

Chilli Mayonnaise

  • 1/2 cup Kewpie Japanese-style Mayonnaise

  • 1 tablespoon sambal oelek (chilli paste)

  • 1 tablespoon lime juice

  • 1 tablespoon finely chopped fresh coriander leaves


  • Step 1

    Place noodles in a large heatproof bowl Cover with boiling water. Stand for 10 minutes or until tender. Drain. Refresh under cold water. Drain. Using scissors, cut noodles into 3cm lengths.

  • Step 2

    Place noodles, prawns, snow peas, onion, coriander stems, ginger and lime in a bowl. Stir until combined. Place 1 wrapper, with 1 corner facing you, on flat surface. Place 1 1/2 tablespoons of prawn mixture in centre. Fold in sides of wrapper. Fold over bottom corner and roll up to enclose filling. Brush remaining corner with a little water. Press to seal. Repeat to make 20 spring rolls.

  • Step 3

    Make Chilli Mayonnaise: Place mayonnaise, sambal oelek, lime juice and coriander in a bowl. Stir to combine.

  • Step 4

    Pour enough vegetable oil into a large, deep frying pan to come 5mm up the side. Heat over high heat. Shallow-fry spring rolls, in batches, turning, for 5 minutes or until golden and cooked through. Transfer to a paper towel-lined baking tray to drain. Serve with Chilli Mayonnaise.

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