Prawn Spring Rolls with Fish Sauce Sweet Chilli Dressing
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Prawn Spring Rolls with Fish Sauce Sweet Chilli Dressing
Recipe by Michael Weldon
Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
Spring Roll Filling
250g prawn meat, minced
100g vermicelli noodles, cooked and cooled
1 carrot, shredded and lightly fried to soften
¼ cabbage, shaved and lightly fried to soften
¼ cup bean shoots, blanched for 20 seconds
1 tsp Ayam soy sauce
1 tsp sugar
1 tsp Ayam sesame oil
20 spring roll wrappers
Fish Sauce
2 tbs Ayam fish sauce
¼ cup sweet chilli sauce
1 Birdseye chilli, diced
½ bunch coriander
1 tbs rice wine vinegar
1 lime leaf, thinly sliced
Method
Mix the spring roll filling ingredients in a bowl, ensuring everything is evenly combined and coated.
Place a spring roll wrapper on a clean surface with a point facing you. Add a large spoonful of filling to the center of the side nearest you. Fold the closest point over the filling, then fold in the sides to form a square. Roll tightly to form a spring roll, sealing the tip with a little egg wash. Repeat until all the spring rolls are assembled.
Heat oil in a deep fryer or pot to 180°C. Fry the spring rolls in batches until golden and crisp.
Combine the fish sauce dressing ingredients in a jug and blend until smooth.
Serve the spring rolls hot with the fish sauce sweet chilli dressing on the side for dipping.
