Prawn and pork spring rolls

Name: Prawn and pork spring rolls
Prep time: 30 min
Total time: 30 min
Yield: 24 people
Cuisine: Asian
Ingredients: 600 g Raw prawns, peeled and deveined; 4 cloves Garlic, finely chopped; 2 tbsp Fresh ginger, grated; 1 tsp White pepper; 2 tsp Fish sauce; 1 tsp Sugar; 0.25 cup Fresh coriander; 300 g Pork mince; 4 tbsp Water; 2 tbsp Cornflour; 24 Spring roll wrappers; as needed Vegetable oil for frying

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This combination of prawns and pork gives a juicy filling with plenty of savoury depth, while ginger, garlic and coriander keep it bright. It is a reliable party-style spring roll that fries up especially well.

Serves: 24 people

Preparation time: 30 min

Ingredients

Raw prawns, peeled and deveined – 600 g
Garlic, finely chopped – 4 cloves
Fresh ginger, grated – 2 tbsp
White pepper – 1 tsp
Fish sauce – 2 tsp
Sugar – 1 tsp
Fresh coriander – 0.25 cup
Pork mince – 300 g
Water – 4 tbsp
Cornflour – 2 tbsp
Spring roll wrappers – 24
Vegetable oil for frying – as needed

Method

1. Pulse the prawns with garlic, ginger, white pepper, fish sauce, sugar and coriander into a coarse paste, then mix that with the pork mince.
2. Stir water and cornflour together to make a simple paste for sealing the wrappers.
3. Put about two tablespoons of filling onto each wrapper, fold in the sides and roll into neat parcels, sealing the edge with the paste.
4. Fry in batches until golden brown and just cooked through.
5. Drain well and serve hot with a dipping sauce of your choice.