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Ingredients

16 spring roll wrappers, brought to room temperature for 10 minutes
16 green king prawns, peeled leaving tails intact, deveined
120g hanpen (Japanese fishcakes), sliced to match the size of prawns
6 umeboshi plums (pickled plums), pitted, finely chopped
16 baby shiso or coriander leaves
Vegetable oil, for deep-frying
Lemon wedges, to serve

Method

Step 1 Trim spring roll wrappers to 18.5cm square. Place a wrapper on a chopping board with a point facing towards you. Cut a small incision slightly off centre, below the west-facing point. Place a prawn horizontally across the wrapper and push its tail through the cut (this is so the tail protrudes when rolled).
Step 2 Top prawn with a slice of hanpen and some chopped umeboshi. Fold bottom third of the wrapper up, then fold in the sides. Roll up once, place a shiso or coriander leaf in the centre, then roll up loosely. Repeat with remaining wrappers, prawns, hanpen, umeboshi and shiso.
Step 3 Add enough oil to a wok or large saucepan to reach 1/3 of the way up the side of the pan. Heat over medium heat to 180°C. Deep-fry spring rolls, in batches, for 2-3 minutes or until golden and cooked through. Drain on paper towel. Serve with lemon wedges.

Prawn spring rolls with plum and shiso

How to make Prawn spring rolls with plum and shiso

Ingredients

Method