Chilli Prawn Spring Rolls2016-07-26
- Yield : 12
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
- 3 egg whites
- 3 carrots, julienne
- 3 sugar snap peas, julienne
- 2 red peppers, julienne
- 2 tsps fresh ginger, finely chopped
- 1 tsp red chilli, finely chopped
- 2 tbsps fresh coriander, finely chopped
- 4 drops sesame oil
- 300g prawns, peeled and de-veined
- squeeze of lemon juice
- 12 sheets spring roll pastry
Fry the vegetables in a very hot wok with a little cooking oil for a minute. Add the ginger, chilli, coriander, sesame oil and prawns, and season to taste with salt, pepper and a squeeze of lemon, remove from heat.
Cut the spring roll pastry into quarters, glue two quarters together on top of each other using the egg whites.
Place a small amount of the cooked mixture on one end of the spring roll pastry, fold the sides over and roll up using a bit of egg white to stick the end down.
Allow the uncooked spring rolls to rest in the fridge for at least 1⁄2 hour before cooking. Just before serving, deep-fry the spring rolls in clean hot oil until golden brown and crispy.