Spinach and Prawn Spring Rolls
Ingredients
250g raw prawns, finely chopped
30g baby spinach, finely chopped
2 tsp cornflour
2 tsp light soy sauce, plus extra for dipping
1 tsp sesame oil
1 pinch ground white pepper
1 (134g) pack spring roll wrappers
2 cm vegetable oil, for shallow frying
0.5 red chilli, finely sliced, to serve (optional)
4 servings
Calories~313 kcal
Protein~18 g
Carbs~25 g
Fat~15 g
Fiber~1 g
Sugar~1 g
Total recipe
Calories~1,250 kcal
Protein~70 g
Carbs~100 g
Fat~60 g
Fiber~4 g
Sugar~4 g
Method
Step 1
In a bowl, combine the prawns, spinach, cornflour, soy sauce, sesame oil and white pepper. Mix until well combined.
Step 2
Dip each spring roll wrapper into cool water, shake off the excess and lay flat on a board. Spoon 1 tbsp of the prawn mix down one side of the wrapper, then fold both sides over the filling and roll them up. Repeat with the remaining filling and wrappers. Makes 10-12.
Step 3
In a large, heavy-bottomed pan, heat 1-2cm oil to 180°C (or until a cube of bread dropped in sizzles and rises to the surface). Gently fry the rolls in batches for 4-5 mins, turning once, until crisp and golden all over. Serve with extra light soy sauce, spiked with the sliced chilli, for dipping, if liked.
