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
dipping sauces to serve e.g. Marion’s Kitchen Coconut Sweet Chilli, Marion’s Kitchen Sweet Chilli and Marion’s Kitchen Coconut Sriracha (use my store locator to find out where to buy)
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.
