Mouth-watering Asian flavours spring to life in these crunchy prawn spring rolls.
- Trim spring roll wrappers to 18.5cm square. Place a wrapper on a chopping board with a point facing towards you. Cut a small incision slightly off centre, below the west-facing point. Place a prawn horizontally across the wrapper and push its tail through the cut (this is so the tail protrudes when rolled).
- Top prawn with a slice of hanpen and some chopped umeboshi. Fold bottom third of the wrapper up, then fold in the sides. Roll up once, place a shiso or coriander leaf in the centre, then roll up loosely. Repeat with remaining wrappers, prawns, hanpen, umeboshi and shiso.
- Add enough oil to a wok or large saucepan to reach 1/3 of the way up the side of the pan. Heat over medium heat to 180°C. Deep-fry spring rolls, in batches, for 2-3 minutes or until golden and cooked through. Drain on paper towel. Serve with lemon wedges.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set