Kidspot Kitchen

Kidspot Kitchen

Pork and prawn spring rolls recipe

Spring rolls are a real Chinese restaurant favourite and most kids love them because you can hold them in your hand. These ones are filled with pork, prawns and vegetables wrapped in egg pastry.



  • 500g pork mince
  • 1 tbsp minced ginger
  • 6 green king prawns, peeled, chopped finely
  • 1 tbsp oyster sauce
  • 2 tbsp shao sing wine
  • 2 tbsp chicken stock
  • 1 tsp sesame oil
  • 1 tsp cornflour
  • 1 carrot, shredded
  • 4 water chestnuts (tinned), finely chopped
  • 1 green onion, finely chopped
  • 1 cup bean shoots
  • 1 cup cabbage or wombok
  • 2 stalks celery, finely chopped
  • 20 spring roll wrappers
  • oil for deep frying
  • 1 tbsp soy sauce
  • 1/2 tsp white pepper
  • 1 tsp cornflour


Place the marinade ingredients into a bowl with the pork and mix well. Heat a wok with 2 tbsp of oil. Fry pork mince mixture until cooked and set aside. 

Heat wok with 1 tbsp of oil and fry prawns with half of the ginger until cooked and set aside.

In a bowl, combine oyster sauce, rice wine, chicken stock and sesame oil. Whisk in the cornflour. Set aside.

Heat wok with 2 tbsp of oil and fry the rest of the ginger with the remaining vegetables until softened. Push the vegetables to the side of the pan and pour in the cornflour mixture. Cook until the sauce thickens and return the mince and prawns to the pan and mix well. Remove from heat and leave to cool.

Place two tablespoons of mixture into the centre of a wrapper and roll up. Wet the edges with water to secure the free edge.

Heat the oil for frying until hot and cook four spring rolls per batch until golden. Drain on paper towels and serve with sweet chilli sauce.


  • You will need to cover the spring rolls with a damp tea towel to ensure they don't dry out as you roll the rest of the batch. 
  • You can freeze these if uncooked and deep fry from frozen when required.
  • It is really important to make sure the contents of these are well cooked before you roll them. They only have enough time in the fryer to make the skins crispy.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.