Prawn spring rolls กุ้งห่มผ้า


This is probably the easiest Thai entrée’ I have ever made. It was really fun to make and also looks elegant and tasty.

I really encourage you to try to make it in your kitchen.



    • Prawns, peeled and deveined . Gently cut them open to ensure the seasoning is placed inside. Each prawn makes 1 spring roll, so use as many you like.
    • Spring roll wraps. I use a larger size (250mm). Cut diagonally twice to get 4 triangle sheets from 1 big sheet


  • 1 egg yolk to make the edge of the wrap sticky
  • Salt and pepper to season
  • Vegetable oil to deep fry
  • Sweet chilli sauce to serve


  1. Season prawns with salt and pepper.
  2. Refer to the wrapping pictures below as a guide to wrapping the spring rolls.
  3. Use the egg yolk to stick the edges.
  4. Heat up a small saucepan with oil and deep fry the prawn spring rolls until golden brown and crispy. Serve while hot, with sweet chilli sauce available.



Note: You can freeze the uncooked prawn spring rolls.



2 thoughts on “Prawn spring rolls กุ้งห่มผ้า

  1. Reblogged this on CBRfoodie and commented:
    If you like Thai food (who doesn’t??) then you can find great recipes and advice from Charinya’s blog… worth following for all your WP bloggers out there…

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