Prawn Rolls with Tofu Skin

Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

A little variation on a spring roll, these use tofu skin instead of spring roll wrappers (you can use them as wonton wrappers also). They’re really fun to make and you can use any filling you like. Make sure you don’t try to deep-fry them in oil that is too hot — at 180°C (3 50°F) they will blow apart.


  • 500 g (1 lb 2 oz) green king prawns (shrimp), peeled, deveined and roughly chopped
  • 2 tofu sheets
  • 2 tablespoons shaoxing
  • 2 tablespoons hot bean paste
  • 1 clove garlic, finely chopped
  • 1 tablespoon finely chopped ginger
  • ½ teaspoon sea salt
  • 1 tablespoon cornflour (cornstarch)
  • vegetable oil, for deep-frying
  • lemon wedges, to serve
  • chilli sauce, to serve


Put the prawns, shaoxing, hot bean paste, garlic, ginger and sea salt in a food processor and pulse a few times until the mixture has combined and you have a rough paste. Be careful not to overwork the mixture.

Make a paste by combining the cornflour and 2 teaspoons water. Cut each tofu sheet into six triangles. Place some prawn mixture along a straight edge of each tofu sheet and roll them up to enclose the filling, folding in the sides as you go. Seal the openings with the cornflour paste.

Heat the oil in a wok or deep-fryer (160°C/315°F), and deep-fry the prawn rolls until they are golden and cooked through, then drain on paper towel. Serve the rolls with wedges of lemon and chilli sauce.