Mini Prawn Spring Rolls

These prawn mini spring rolls are perfect party food and ideal for lunchboxes. Cute, crunchy and delicious dipped into a chilli sauce.

📝 Ingredients

• 4 small garlic cloves
• 500 g (1 lb) peeled and deveined prawns
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1 egg white
• 1/2 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 Sriracha (use my store locator to find out where to buy)
• Spring roll glue:
• 3 tbsp plain flour
• 3 tbsp water

👨‍🍳 Instructions

1. 1Use 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.
2. 2Make the spring roll glue, by mixing the flour and water together to form a thick paste.
3. 3Place 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.
4. 4Heat 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.