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Prawn spring rolls with plum and shiso
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Delicious Asian prawn spring rolls bursting with flavor.
Ingredients:
  • 16 spring roll wrappers, brought to room temperature for 10 minutes
  • 16 green king prawns, peeled leaving tails intact, deveined
  • 120g hanpen (Japanese fishcakes), sliced to match the size of prawns
  • 6 umeboshi plums (pickled plums), pitted, finely chopped
  • 16 baby shiso or coriander leaves
  • Vegetable oil, for deep-frying
  • Lemon wedges, to serve
Instructions:
  • Trim the spring roll wrappers to 18.5cm squares. Place a wrapper on a chopping board with a point facing towards you. Make a small off-center incision below the west-facing point. Lay a prawn horizontally across the wrapper and insert its tail through the cut to allow it to protrude when rolled.
  • Prepare a tantalizing prawn roll by adding a slice of flavorful hanpen and a sprinkling of chopped umeboshi. Fold the bottom third of the wrapper up, followed by the sides. Roll up once, add a fresh shiso or coriander leaf in the center, then roll up loosely. Repeat with the remaining wrappers, prawns, hanpen, umeboshi, and shiso leaves.
  • Heat oil in a wok or large saucepan until it reaches 180°C. Deep-fry spring rolls in batches for 2-3 minutes until golden and cooked through. Drain on paper towel and serve with lemon wedges.

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