Prawn & Mushroom Spring Rolls

14 Ingredients

Number of servings

225grams medium prawn, peeled, deveined, and chopped
140grams cooked chicken, chopped
6 napa cabbage leaves, tough stalks cut away
1tablespoons cornstarch, plus more for the baking sheet
12 spring roll wrappers
1tablespoons sweet chile dipping sauce (to serve)
225grams bean sprouts
1/2 red capsicum, cored, seeded, and finely chopped
115grams shiitake mushrooms, stemmed and chopped
4 scallions, green and white parts, thinly sliced
3/4 fresh ginger, peeled and grated
1tablespoons rice wine
1tablespoons soy sauce
2tablespoons vegetable oil (plus more for deep-frying)

Method

Step 1 of 5

In a bowl, mix together the prawn, bean sprouts, red capsicum, mushrooms, scallions, ginger, vinegar, and soy sauce.

Step 2 of 5

Heat 2 tbsp oil in a frying pan over medium-high heat. Add the prawn mixture and stir-fry for 3 minutes. Set aside to cool, then stir in the chicken.

Step 3 of 5

In a bowl, mix the cornstarch with 4 tbsp cold water.

Step 4 of 5

Dust a baking sheet with cornstarch. Lay a wrapper on a work surface. Top with half a cabbage leaf and 1 tbsp of the prawn mixture. Brush the edges with the dissolved cornstarch and roll up around the filling, tucking in the sides and pressing together to seal. Place on the baking sheet. Repeat with the remaining wrappers and filling.

Step 5 of 5

Line another baking sheet with paper towels. Preheat the oven to 100°C. Pour 5mm oil into a large frying pan. In batches, add the rolls and fry, turning occasionally, about 4 minutes, or until golden. Transfer to paper towels to drain. Keep warm in the oven while frying the remaining rolls. Serve hot, with the chile sauce for dipping.