Hey there! Do you want to make a quick and delicious seafood snack that will blow your taste buds away? Try these 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!
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.
“As an Amazon Associate I earn from qualifying purchases.”
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.
- 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 harmonious blend of sweet soy sauce, sweet chilli sauce, lime juice, grated ginger, sesame oil, and mirin creates an irresistible dipping experience.
- The sauce’s sweet and tangy notes elevate the seafood flavours, offering a perfect complement to the crispy rolls.
Recipe Card for Seafood Rolls:
Seafood Spring Rolls with Soy & Chilli Sauce
Rate my Recipe 🙂
Ingredients for the spring rolls:
- 16 sheets Spring roll pastry
- 14 oz Seafood - (Surimi, chopped prawns, picked crab meat, crayfish tails, chopped seared scallops)
- 4.2 oz Bamboo shoots - (120g) cut julienne
- 3.5 oz Napa cabbage - (100g) shredded
- 3.5 oz Bean sprouts - (100g)
- 3.5 oz Onions - (100g) sliced
- 1.8 oz Carrots - (50g) peeled and cut julienne
- 1.8 oz Celery - (50g) thinly sliced
- 0.5 oz Fresh coriander - (10g) chopped
- 2 tbsp Sesame oil
- Vegetable oil - enough for deep fat frying
- Start by heating 2 tablespoons of sesame oil in a small pan over medium heat. Add onions and cook until soft. Transfer the onions to a mixing bowl. Combine with chopped bamboo shoots, cabbage, bean shoots, carrots, celery, coriander, and seafood. Stir well to mix.
- Clear a large, flat surface and have your spring roll wrappers, filling, and flour-water mixture (for sealing) ready. It's handy to keep a clean, damp cloth nearby to cover the unused wrappers to prevent them from drying out.
- Place a spring roll wrapper on your work surface. If your wrappers are square, position them like a diamond with one corner pointing towards you. Scoop the filling and place it in the middle of the wrapper. Use about 2-3 tablespoons of filling, depending on the size of your wrapper.
- Fold the left and right corners of the wrapper towards the centre, over the filling, so they partially overlap.
- Next, take the bottom corner (the one closest to you) and fold it over the filling and the side flaps, towards the centre.
- Gently start rolling the spring roll away from you, making sure the filling is snugly enclosed within the wrapper. When you reach the final corner of the wrapper (the top corner), dab some of the flour-water mixture onto it. This mixture acts as an adhesive. Finish rolling the spring roll, ensuring the top corner is well sealed with the flour-water mixture. Press gently to secure the seal.
- Heat oil in a deep fryer or a large, deep pan to 180°C (356°F). Deep-fry the spring rolls until they turn a beautiful golden brown. Alternatively, for a healthier option, lightly brush the spring rolls with oil and bake in a preheated oven at 200°C (392°F) for 20-30 minutes.
- In a separate bowl, combine all the dressing ingredients. Stir well until the mixture is smooth and well blended.
- Serve the hot spring rolls with the freshly prepared dressing. Enjoy your homemade crispy spring rolls, perfect as a snack or a delightful appetizer!
FAQs for recipe:
- 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 or hoisin sauce would also 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.
- 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.
Few words from 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! 🙂