These mini spring rolls are perfect party food, or as an appetiser or lunchbox addition. Cute, crunchy and so good dipped into a chilli sauce. Get ready to roll, people!
4 small garlic cloves
500g (1 lb) peeled and deveined prawns
1 tsp sesame oil
1 tsp soy sauce
1 egg white
½ tsp cornflour (cornstarch)
1 tsp sea salt
9 large spring roll wrappers, cut into quarters
vegetable oil for deep frying
Spring roll glue:
3 tbsp plain flour
3 tbsp water
Use a mortar and pestle to pound the garlic to a paste. Use a knife to finely mince the prawn meat. Place the prawns, garlic, sesame oil, soy sauce, egg white, cornstarch and salt in a large bowl. Mix well.
Make the spring roll glue, by mixing the flour and water together to form a thick paste.
Place about a heaped teaspoon of filling onto a wrapper. Fold like an envelope and roll up, sealing with the spring roll glue. Repeat with remaining filling and wrappers.
Heat enough vegetable oil in a saucepan for deep frying. When the oil is hot, cook spring rolls in batches for 3-4 minutes or until golden brown. Remove and drain. Serve with the dipping sauces.