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Chinese Prawn Rolls

Serves 4


  • 1 tablespoon Australian butter
  • 2 cloves garlic, crushed
  • 6 spring onions, sliced
  • 1 red pepper, thinly sliced
  • 150g mushrooms, quartered
  • 1 medium carrot, cut into thin sticks
  • 2 cups shredded cabbage
  • 1 x 230g can water chestnuts, drained (optional)
  • 500g prawns, shelled and diced OR
  • 1 x 185g can prawns, drained
  • 100g Australian matured cheddar cheese, grated
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste
  • 1 tablespoon soy sauce
  • 8 Chinese pastry sheets
  • 1 tablespoon Australian butter, extra
  • 1/4 cup Australian skim milk
Download Recipe (PDF)


  1. Melt the butter in a large frying pan and add all of the vegetables. Fry for 5 minutes, then stir in the prawns, cheese, salt, pepper and soy sauce. Cool. Divide this mixture into eight portions, then place a portion onto the corner of each pastry sheet. Melt the extra butter and milk together and brush around the edges of the pastry. Roll each sheet of pastry into a parcel folding in the ends. Place onto a buttered baking tray and brush with remaining milk mixture. Bake at 200C for 10-15 minutes or until pastry is golden brown. For an ideal meal suggestion, serve with tomato soup and stewed fruit and yogurt for dessert.


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