Seafood Spring Rolls with Soy & Chilli Sauce

These crispy Seafood Spring Rolls with Soy & Chilli Sauce! The crispy pastry filled with sweet seafood and veggies is the perfect finger food for a party or a midday snack. Plus, you can bake them for a healthier option and they’re easy to prepare! So, what are you waiting for? Grab the ingredients and get cooking! Pair them with a glass of my homemade Easy Kombucha.

A street-food classic - find it in my 10 Top Street Food Recipes roundup.

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Choosing Seafood for Your Spring Rolls

For my first batch, I used Crab meat and a few Scallops that I bought fresh from the seafood market. The second batch was made with Surimi from my local supermarket, and let me tell you, both variations were super tasty! You can also prepare the fried rolls with chopped prawns or crayfish tails.

Crisp and Golden Wrapper

• Each spring roll is encased in a light, airy pastry that fries up to a perfect golden hue.
• The crispy texture contrasts beautifully with the tender seafood filling.
• Wrapping technique ensures the filling is snug and secure, ready for cooking.

Vegetable Medley

• A colourful combination of julienned bamboo shoots, shredded Napa cabbage, and fresh bean sprouts adds crunch and freshness.
• Thinly sliced onions, carrots, and celery contribute layers of flavour and texture.
• Chopped fresh coriander infuses the rolls with a burst of herby goodness.

Cooking to Perfection

• Deep-frying option yields an irresistibly crunchy exterior, making each bite a delight.
• Baking alternative offers a lighter, yet equally delicious, experience.
• The cooking method can be tailored to your preference, ensuring enjoyment for everyone.

Dipping Sauce: The Final Touch

• A blend of sweet soy sauce, sweet chilli sauce, lime juice, grated ginger, sesame oil, and mirin creates an tempting dipping experience.
• The sauce’s sweet and tangy notes lift the seafood flavours, offering a perfect complement to the crispy rolls.

Recipe Card for Seafood Rolls

Tips for the Best Seafood Spring Rolls

• Dry your filling before you wrap. A wet filling is the number one cause of soggy, splitting rolls, so let it cool and drain, and stir in a teaspoon of cornflour to soak up any last moisture.
• Seal with a cornflour slurry. Mix a little cornflour with water into a paste and brush it along the final edge; it glues the wrapper shut far better than water alone and stops the rolls unravelling in the oil.
• Mind your oil temperature. Keep it at 170-180°C and use a thermometer if you can, as too cool makes them greasy and too hot burns the wrapper before the inside heats through.
• Don’t overcrowd the pan. Fry just a few at a time and let the oil come back up to heat between batches, otherwise the temperature crashes and every roll suffers.
• Reheat in the oven or air fryer, never the microwave. A few minutes at 180°C brings leftovers back to crisp, whereas a microwave will only steam them soft.

What to Serve With Seafood Spring Rolls

🍽 I love serving these as a starter or party nibble while they’re still hot and crackling, piled on a board with the soy-chilli dip in the middle for everyone to share. A little bowl of sweet chilli or a squeeze of lime alongside never goes amiss, and a crisp, lightly dressed salad rounds them out nicely if you’re making a meal of them.

FAQ for Seafood Spring Rolls with Soy & Chilli Sauce

Can I make these spring rolls in advance?

Yes, you can prepare the filling and wrap the spring rolls in advance, then chill them until you’re ready to cook them. You can also freeze them for later.

Can I use a different type of seafood?

Yes, feel free to use any seafood that you like or have on hand. Chopped shrimp, lobster, or squid would all work well in this recipe.

Can I make these spring rolls without deep-frying them?

Yes, you can brush them with a little oil and bake them in the oven for a healthier option. Just make sure to pack the filling tightly to avoid any air pockets.

Can I use a different type of sauce?

Yes, you can experiment with different sauces if you prefer. Sweet and sour sauce, hoisin, or my homemade plum sauce would all go well with these spring rolls.

Can I use a different type of pastry?

Yes, you can use different types of pastry if you prefer. Wonton wrappers or phyllo dough would also work well in this recipe.

Why do my spring rolls keep bursting or splitting open in the oil?

Nearly every time, it comes down to a filling that is too wet or a roll that hasn’t been sealed properly. Let your cooked filling cool and drain off any liquid before you wrap, keep the filling modest, and roll tightly so there are no air pockets. Dab the final edge with a little cornflour-and-water paste to glue it shut, and it will hold firm as it fries.

How do I stop them turning out greasy?

Greasy rolls almost always mean the oil was too cool, so the wrappers drank it in instead of crisping. Keep the oil steady at around 170-180°C and fry in small batches, as crowding the pan drops the temperature fast. Bring the oil back up to heat between batches, and drain the rolls on a wire rack rather than sitting them flat on kitchen paper.

Can I cook these in an air fryer?

Yes, and it’s a lovely lighter option. Brush the rolls all over with a thin coat of oil, lay them in a single layer without touching, and air-fry at about 190°C for 10-12 minutes, turning halfway through until golden and crisp. They won’t be quite as deeply crunchy as deep-fried ones, but they come out beautifully crisp with a fraction of the oil.

Can I fry them straight from frozen?

You can, as long as they were frozen raw. Freeze the assembled, uncooked rolls in a single layer on a lined tray first, then bag them up, and drop them straight into the hot oil without thawing, adding a minute or two to the cooking time. One important note: if your prawns had already been frozen before you bought them, cook the prawn filling first before rolling and freezing, so you’re never refreezing raw prawns.

Variations

• Vegetarian option - Substitute the seafood with chopped tofu or seitan for a vegetarian version of this recipe. Add in some sliced shiitake mushrooms for extra flavour and texture.
• Thai-inspired version - Add some Thai basil and lemongrass to the filling mixture to give it a Thai-inspired flavour. Serve with a peanut dipping sauce made with peanut butter, soy sauce, lime juice, and honey.
• Gluten-free version - Substitute the spring roll pastry with rice paper wrappers for a gluten-free option. Fill them with shrimp, avocado, cucumber, and cilantro for a fresh and healthy snack.

A Few Words from the Chef

I hope you enjoyed preparing this delicious Spring Rolls with Seafood. Make sure to leave a comment below to let me know how you liked the dish, I am open to any tweaks and suggestions that we can share. Thanks! 🙂