Have you ever made Spring Rolls at home? They’re easy and this recipe is delicious. The Chicken and Prawn flavour really shine through.
I chop everything by hand for this recipe. I like to chop when I have the time, but you could just blitz everything in batches then mix. Just don’t over-blitz, or you’ll find you have firm clumps in your spring rolls and that’s not so nice.
Bec's Chicken and Prawn Spring Roll
- 1 handful Vermicelli noodles Soak these for at least an hour in cold water then cut them into small lengths around 2 – 3 cm and drain very well
- 1 handful of green prawns peeled and deveined and chopped into very small dice rather than minced
- 1 full Maryland chicken fillet no skin and tendons removed and chopped into very small dice rather than minced
- 1 whole grated carrot
- 1 cup of very finely shredded Wombok or cabbage of some sort.
- 1 Handfull of coriander chopped
- 1 spring onion chopped
- 1 onion chopped very small brunoise
- 1 – 2 tsp of grated palm sugar
- pinch of pepper
- Splash of Soy Sauce
- 1 pack of spring wrappers
- 1 heaped tsp rice flour tapioca or corn flour mixed with a little water to use as glue
- Mix everything together in a bowl (except wrappers and flour), until very well combined.
- Using my photos below as a guide do not overfill.
- Get your oil hot. You can test with a piece of wrapper. When you drop it in it will fizz and bubble like crazy when it’s ready. You can use a deep frypan and do about 12 at a time. Easy
- Take one wrapper and set down in front of you showing a diamond rather than a square.
- Add a small amount of mix then roll into the centre
- Tuck in the sides and paint a little glue (flour/water mix) on the tip of the diamond and continue to roll.
Ta Da! Easy hey?