• PREP: 25M
  • COOK: 30M


  •  8 prawns,shelled and deveined - chopped into small pieces
  •  1 jicama, julienned or 300g cabbage,shreadded
  •  1 carrot, shredded
  •  5 long beans,chopped finely
  •  3 cloves garlic,finely minced
  •  3 shallots,finely minced
  •  Salt to taste
  •  Sugar to taste
  •  Pepper powder to taste
  •  1 pack of frozen spring roll wrappers ,thin type
  •  oil for frying
  • WORLDFOODS Malaysian Sweet Chili Coconut Dipping/Stir-fry Sauce.
Sealing Starch: Mix the below
  •  2 tablespoon starch(corn/tapioca)
  •  5 tablespoon of water


  1. Heat oil in a wok and fry the garlic and shallots until aromatic.
  2. Add prawns, julienned jicama/shreadded cabbage, shredded carrot and long beans.
  3. Season with salt, pepper, sugar and cook for 5 minutes. Let cool for 15 minutes.
  4. To assemble the spring rolls, lay a spring roll wrapper. Put some filling in the middle . Fold in the two sides and roll up the wrapper tightly to form the spring rolls. Seal the spring roll with the starch prepared.
  5. Deep fry them over medium heat until golden brown. Drain the spring rolls on paper towels.
  6. Serve them with WORLDFOODS Malaysian Sweet Chili Coconut Dipping/Stir-fry Sauce.
Note : You may serve them using all WORLDFOODS dipping/stir-fry sauces.