Makes 20 small rolls
Lyndey Milan's Prawn Spring Rolls are a tasty snack or to be served alongside a few Asian-style dishes with friends. For a perfect wine match, choose a fresh, unoaked white or juicy, dry-style Rosé with the spring rolls. Our featured pink wine from Colab and Bloom is perfect.
900g green banana prawns
3cm piece fresh ginger
2 cloves garlic
50g shiitake mushrooms, stems removed, finely chopped
5 snow peas, trimmed
2 green onions (shallots) roughly chopped
¼ bunch fresh coriander, stems and leaves separate
2 teaspoons (10ml) light soy sauce
½ teaspoon (5ml) sesame oil
20 frozen small spring roll wrappers, partially thawed
Vegetable oil, for shallow-frying
2 tablespoons (40ml) fish sauce
¼ cup (55g) white sugar
1 clove garlic, finely sliced
1 red chilli, finely sliced whole
2 tablespoons (40ml) lime juice
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food prep by Wendy Taplin
1. Peel and devein prawns, leaving tail on and butterflying 20. Separate into two piles and set aside.
2. With food processor motor running, add ginger and garlic and chop until fine. Add mushrooms, snowpeas, green onions and coriander stems. Turn off. Add extra prawns (not the 20), soy sauce and sesame oil. Pulse to chop the prawns and to form a coarse paste.
3. Flatten out the whole prawns and put about 10g of the prawn paste down the centre of each. Keep spring roll papers fresh under a damp tea towel. Place 1 wrapper, with 1 corner facing you, on flat surface and brush the edges with a little water. Place a prawn quarter way up the wrapper. Wrap in the side without the tail. Roll over. Fold in the side with the tail at a slight 20º angle and roll up, moistening the join with water. Don’t roll too tightly; filling will expand when cooked. Press to seal. Repeat to make 20 spring rolls.
4. For nuoc cham: Place 100ml water, fish sauce and sugar in a small saucepan over a high heat. Bring to the boil and cook for 1 minute to dissolve sugar. Stir in garlic and chilli, then set aside to cool slightly. Add lime juice. Taste and adjust if necessary.
5. Half-fill a wok or large saucepan with oil and heat to 180°C. In 4 batches, deep-fry spring rolls, turning halfway, for 4-5 minutes in total or until golden. Remove with a slotted spoon and drain on paper towel.
6. Serve immediately with nuoc cham sauce scattered with coriander leaves.