Skip to main content

Prawns Spring Rolls with Hoisin Dipping Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These fresh prawn spring rolls are a vibrant, dairy-free starter that perfectly balances crisp textures with aromatic herbs. This light dish features succulent prawns and a crunchy cabbage and carrot slaw, all wrapped in delicate rice paper. The addition of fresh mint and coriander provides a cooling contrast to the savoury filling, making them a refreshing choice for a summer lunch or an impressive dinner party appetiser.

Served with a zesty ginger and hoisin dipping sauce, this recipe is naturally healthy and simple to assemble at home. The dipping sauce offers a subtle heat from the chilli-garlic paste, which beautifully complements the sweetness of the prawns. These rolls are best enjoyed immediately while the rice paper is soft and the vegetables are at their most crisp.

In this article:

Continue reading below

Ingredients for Prawns Spring Rolls with Hoisin Dipping Sauce

  • 60ml seasoned rice vinegar

  • 20ml hoisin sauce

  • 1 tablespoon minced peeled fresh ginger

  • 2 teaspoons chilli-garlic sauce

  • 4 8-inch-diameter rice paper rounds

  • 2 2/3 cups coleslaw mix (shredded cabbage and carrots)

  • 60ml chopped fresh coriander

  • 40ml chopped fresh mint

  • 8 cooked peeled deveined medium prawns, halved horizontally

How to make Prawns Spring Rolls with Hoisin Dipping Sauce

Mix first 4 ingredients in small bowl. Pour sauce into ramekin.

Submerge 1 rice paper round in large bowl filled with room-temperature water. Let stand until soft and pliable but not limp, lifting occasionally to determine if soft, about 1 minute. Place softened round on work surface. Mound 2/3 cup coleslaw mix at end of round closest to you; sprinkle with 1 tablespoon coriander and 2 teaspoons mint. Top with 4 prawns halves, cut side down, in single layer. Fold in ends of round; roll up tightly into cylinder. Repeat with remaining ingredients to form 3 more rolls. Cut rolls diagonally in half; arrange on plate and serve with sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.