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Prawn Spring Rolls With Plum and Shiso

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Ingredients Nutrition

  • 16 spring roll wrappers, brought to room temperature for 10 minutes
  • 16 green king prawns, peeled leaving tails intact, deveined
  • 120 g hanpen sliced to match the size prawns (Japanese fishcakes)
  • 6 umeboshi, pitted, finely chopped (pickled plums)
  • 16 baby shiso or 16 coriander leaves
  • vegetable oil, for deep-frying
  • lemon wedge, to serve


  1. Trim spring roll wrappers to 18.5cm square. Place a wrapper on a chopping board with a point facing towards you.
  2. Cut a small incision slightly off centre, below the west-facing point. Place a prawn horizontally across the wrapper and push its tail through the cut (this is so the tail protrudes when rolled).
  3. Top prawn with a slice of hanpen and some chopped umeboshi. Fold bottom third of the wrapper up, then fold in the sides. Roll up once, place a shiso or coriander leaf in the centre, then roll up loosely.
  4. Repeat with remaining wrappers, prawns, hanpen, umeboshi and shiso.
  5. Add enough oil to a wok or large saucepan to reach 1/3 of the way up the side of the pan. Heat over medium heat to 180°C Deep-fry spring rolls, in batches, for 2-3 minutes or until golden and cooked through.
  6. Drain on paper towel. Serve with lemon wedges.

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