Pork and Prawn Spring Rolls Recipe

Spring Recipes: Pork and Prawn Spring Rolls

These tasty spring rolls are packed with vegetables, seafood and pork. Perfect for a party or weekend lunch. Most major supermarkets sell frozen spring roll pastry. Delicious with a glass of refreshing Sauvignon Blanc  such as Adelaide Hills 2009 Premium Sauvignon Blanc, or any of  our other superb white wines.

See our suggested wine matches.


  • 60g rice vermicelli

  • 4 eggs, beaten

  • 1 onion, finely chopped

  • 50g mushrooms,chopped

  • 100g prawns, tinned or fresh, chopped

  • 500g minced pork

  • 2 tablespoons vegetable oil

  • 1 carrot, shredded

  • 60g crab meat, tinned or fresh

  • 90g beansprouts

  • 2 pinches white pepper

  • 1 tablespoon soy sauce

  • 2 tablespoons fish sauce

  • 1 clove garlic, chopped

  • 20 spring roll wrappers

  • vegetable oil for deep-frying



Soak the vermicelli for 30 minutes in warm water; drain. 
In a large bowl, mix together the vermicelli, eggs, onion, mushrooms, prawns, pork, the 2 tablespoons of vegetable oil, carrot, crab meat, beansprouts, pepper, soy sauce, fish sauce and garlic. 
One by one, moisten the wrappers with a damp tea towel and fill with 1½-2 tablespoons of the filling. Roll up the wrappers, and allow them to sit for 30 minutes. 
In a large saucepan or deep fryer, heat the oil to 190 C.
Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on kitchen towel. 

These are delicious wrapped  in torn iceberg lettuce, Vienamese mint

, and dipped into a light sweet chilli sauce.

Our Favourite Wine Match:

We picked our very popular Adelaide Hills 2009 Premium Sauvignon Blanc - a fresh and vibrant wine with citrus and herbaceous flavours. Or maybe enjoy with the dry  and crisp  Yarra Valley 2008 Sauvignon Blanc White Wine.You could also try another of our Sauvignon Blancs