Crispy Prawn Spring Rolls with Mint & Lettuce Wraps

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Preparation info

  • Difficulty

    Medium

  • Makes:

    24

    Spring Rolls

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Hoi An is a magical Vietnamese city with old temples, colourful paper lanterns and quaint little bridges. The city’s sophisticated cooks like to take a modern spin on old royal Hue cuisine and there aren’t many experiences that could exceed a mouthful of this flaky hot spring roll, wrapped in fragrant herbs and dunked into tangy lime dipping sauce. The hot-cold sensations will make your mouth sing.

Preparation: 30 Minutes
Cooking: 25 Minutes

Ingredients

  • 24 small spring roll wrappers
  • 1 eggwhite, lightly beaten
  • vegetable oil, for deep-frying

Prawn filling

  • 1 small carrot, peeled and coarsely chopped
  • 2 cm (¾ inch) piece ginger, peeled
  • 3 small red Asian shallots, peeled
  • 300 g (10½ oz) peeled raw prawns
  • 25 g (1 oz) dried rice vermicelli
  • 2 teaspoons fish sauce

Method

Preheat the oven to 180°C (350°F) or 160°C (315°F) fan forced.

To make the filling, put the carrot, ginger and shallots in a food processor and process until finely chopped. Add the prawns and pulse until coarsely chopped, then transfer to a bowl. Soak the vermicelli in hot water for 5 minutes or until soft. Drain and chop into 2.5 cm (1 inch) lengths. Add to the prawn mixture with the fish sauce and mix well.

Lay a spring roll wrapper with one point towards you (so it looks like a diamond shape) on a work surface. Lightly brush the edges of the wrapper with a little eggwhite and place 1 tablespoon of the filling in the lower third of the wrapper. Bring the bottom corner up and over the filling, fold in the side corners and roll into a cigar shape. Brush the edges with a little more eggwhite and seal. Place the roll seam-side down on a tray lined with baking paper. Repeat with the remaining wrappers and filling.

Fill a wok or deep heavy-based saucepan to a depth of 6 cm ( inches) with vegetable oil and heat to 170°C (325°F). When a piece of bread dropped into the oil sizzles quickly, the oil is ready. Deep-fry 5 spring rolls at a time for 3-4 minutes until golden. Try not to let them touch each other while they are frying. Remove with tongs and drain on paper towel, then put them on a baking tray and keep warm in the oven while you cook the remainder. Serve with the lettuce and herbs for wrapping, with the Chilli Lime Dipping Sauce or Sticky Cucumber Relish in separate small bowls.