pageview

Recipes

Prawn and vegetable spring rolls

Spring rolls are a great way of using up last night’s leftover stir-fry, and are easier to make than you might think.

Serves: 4

Ingredients

500g deshelled and cleaned prawns
6 thinly sliced baby carrots
30g sprouts
80g thinly sliced mangetout
1 x 5cm piece of fresh ginger, peeled and grated
2 crushed cloves of garlic
1 finely chopped chilli
6 spring roll pastry sheets
1 tbsp olive oil
2 cups canola oil

Method

Sauté the prawns in olive oil in a medium saucepan until opaque. Remove from heat immediately and place aside. Fry the carrots, sprouts and mange tout with the ginger, garlic and chilli in the same saucepan until cooked, but crispy. Remove from the heat, mix in prawns and wait until the mixture is slightly cooled. Put a sheet of pastry on a work surface. Place a tablespoon of mixture in the bottom right hand corner, 2cm from the edge, and begin folding the spring roll. Secure the ends by sealing it with water, using a pastry brush. Deep-fry in hot canola oil for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on absorbent kitchen paper. Eat while hot with sweet chilli sauce. Tip: spray the spring rolls with olive oil and bake in a preheated oven at 180°C for a healthier alternative.

Recipe by Hannah Lewry, courtesy City Press iMagazine.

Leave a comment

Promoted Restaurants

Eatout