Prawn spring rolls

by grainnep

Prawn Spring rolls and Mango

Yummy crunchy spring rolls and HOME MADE, not from a dodgy takeout enjoyed at 3am . These are easy to make, great for when you want to impress your loved ones with your cookery skills as people always think they are harder to make than they really are. Make a big batch and keep them in the freezer as they cook from frozen really easily and quickly….(great at 3am, by the way).

They are a great source of protein as well as being great for Omega-3 fatty acids that help reduce the risks of heart disease by reducing triglyceride levels in the bloodstream. They also contains selenium, essential for proper thyroid and immune system function, paired with a delicious green salad and you have a pretty good party meal that won’t do too much damage to a healthy diet.

Prawn Spring Rolls with Mango
Makes 16-20

2oz Chinese cabbage/ Bok Choy Shredded
2 spring onions thinly sliced
1/2 small red onion chopped finely
1 tbsp sweet chilli sauce
2 tbsp chopped fresh coriander
Zest of one lemon
Salt and pepper
1 lb cooked peeled prawns
about 5 spring roll wrappers each cut into 4 squares (Keep under a damp towel when not in use)

Heat 2 tbsp rapeseed oil in a pan on a medium heat
Add the spring, onion and bok choy and cook for about 3 minutes until just softened.
Tip into a bowl, season and add the prawns (thanks D), chilli sauce, coriander and lemon zest.

To fill the spring rolls lay a wrapper out so that it is on the diagonal with a point upwards.
Lay 2 tsp of the mixture just below the centre of the paper (horizontally).
Fold the top down so that it covers the mixture, turn the sides in like an envelope,
Brush the bottom edges with egg wash, then roll downwards to form a cigar shape.
Continue to roll until you have sealed the pack.
Place under a damp tea towel until you have completed for each wrapper.

These can be open frozen like this then placed into a bag and stored in the freezer.
Cook by shallow frying in rapeseed or coconut oil for about 2 minutes until golden brown all over.
Drain on kitchen paper and serve with some mango coulis, more sweet chilli sauce and side salad.