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Prawn and lime spring rolls with chilli mayonnaise
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Indulge in these tantalizing spring rolls with zesty chilli mayo!
Ingredients:
  • 50g rice vermicelli noodles
  • 400g green prawns, peeled, deveined, chopped
  • 10 snow peas, trimmed, thinly sliced
  • 3 green onions, thinly sliced
  • 20.00 ml finely chopped fresh coriander stems
  • 2cm piece fresh ginger, finely grated
  • 1/2 tsp finely grated lime rind
  • 20 frozen large spring roll wrappers, thawed
  • Vegetable oil, for shallow-frying
  • Fresh coriander sprigs, to serve
  • 123.75 gm Kewpie Japanese-style Mayonnaise
  • 20.00 ml sambal oelek (chilli paste)
  • 21.00 gm lime juice
  • 20.00 ml finely chopped fresh coriander leaves
Instructions:
  • Soak noodles in a large heatproof bowl filled with boiling water for 10 minutes until tender. Drain and rinse under cold water. Cut noodles into 3cm lengths using scissors.
  • Combine noodles, prawns, snow peas, onion, coriander stems, ginger, and lime in a bowl. Stir well to mix. Take a wrapper and lay it with one corner facing you on a flat surface. Put 1 1/2 tablespoons of prawn mixture in the center of the wrapper. Fold the sides of the wrapper in, then fold over the bottom corner and roll it up to wrap the filling. Dab a little water on the remaining corner and press to seal. Repeat to make a total of 20 spring rolls.
  • Prepare the Chilli Mayonnaise by mixing mayonnaise, sambal oelek, lime juice, and coriander in a bowl until well combined.
  • Heat a generous amount of vegetable oil in a large frying pan until it reaches 5mm up the side. Fry spring rolls in batches, turning occasionally, for about 5 minutes until they are golden and fully cooked. Place them on a paper towel-lined baking tray to drain excess oil. Enjoy with Chilli Mayonnaise.

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