A mouthful of delicious goodness! These spring rolls make a yummy crunchy snack packed with fiber and protein. The crisp-crackly wrapping with the juicy vegetable and prawns filling presents a satisfying combination of fresh flavors and contrasting textures.
These yummy spring rolls are much easier to make than you might think. They don’t need much seasoning. All you need is salt, pepper and sesame oil. Keep it simple and let the flavor of prawns and vegetables shine through.
A mouthful of delicious goodness! The crispy wrapping with the juicy filling presents a satisfying combination of fresh flavors and contrasting textures.
- 20-30 frozen spring roll wrappers thawed
- 1 cup celery finely chopped
- 2 cups carrot shredded
- 1 cup mushroom finely chopped
- 1 cup prawns cut into 1cm pieces
- 3 tablespoons sesame oil
- 1 pinch salt
- 1 teaspoon white pepper powder
- 1 L oil
- 1 tablespoon cornstarch
Heat 3 tablespoons of oil in a saucepan over medium heat. Add celery, carrots, mushrooms, salt and pepper, cook for 3-5 minutes or until vegetables are wilted.
mix the cornstarch with three tablespoons of water in a small bowl and stir into vegetables. Add sesame oil and prawns, mix well then set aside to cool.
Place one spring roll wrapper in a diamond position, Place two tablespoons of filling in the corner. Fold in the sides to encase the filling and roll up tightly, sealing the end with a little cold water. Repeat with the remaining wrappers and filling.
Pour the oil in a saucepan so it is double the height of the spring rolls. Heat on medium high until hot. Place spring rolls in the oil and cook, turning occasionally, until golden. Transfer to paper towels to drain.