The Crispy Prawn Rolls by May Chong are delicious little packages of flavor. They have crunchy vegetables and juicy prawns wrapped in a crispy shell. These rolls are sure to impress. They're great as an appetizer or as part of a main dish.
Ingredients: 12 large prawns, peeled and deveined. 12 spring roll wrappers. 1 cup shredded lettuce. 1 cup shredded carrots. 1 cup bean sprouts. 1/4 cup chopped fresh cilantro. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1 teaspoon grated ginger. 1 teaspoon minced garlic. 1 egg, beaten. Oil for frying.
Instructions: In a bowl, mix together shredded lettuce, carrots, bean sprouts, and cilantro. In another bowl, combine soy sauce, sesame oil, ginger, and garlic. Add prawns to this mixture and let marinate for 15 minutes. Lay out a spring roll wrapper and place a spoonful of the vegetable mixture in the center. Top with a marinated prawn. Roll the wrapper tightly, folding in the sides as you go. Brush the edge of the wrapper with beaten egg to seal. Repeat with remaining wrappers and prawns. Heat oil in a pan over medium heat. Fry the rolls in batches until golden brown and crispy, about 3-4 minutes per side. Remove from oil and drain on paper towels. Serve hot with dipping sauce of your choice.
Prep Time: 30 minutes
Cook Time: 15 minutes
Matt Strackbein
