Prawn Spring Rolls
Yield: 4 servings
I brought this recipe back from the Minh Loan Phat cooking class I took in Vietnam.
- 8 prawns
- 2 spring onions, cut into 2-inch sticks
- 8 pieces rice paper
- 1 beaten egg
- Black pepper
- 2 Tbsp. lime juice
- ¼ cup water
- 1 Tbsp. granulated or raw sugar
- 2 garlic cloves, crushed
- 1 tsp. finely chopped carrot
- 2 Tbsp. Fish sauce
- 1 tsp. finely chopped chili (not too spicy), seeds discarded
Shell and devein the prawns.
Place one sheet of rice paper on a clean, flat surface. Wet your fingers with water and use them to moisten the rice paper. Fold up the right edge of the paper slightly and lay one prawn and some onions on the bottom edge.
Fold the bottom edge of the paper towards the center of the paper and roll the wrapper halfway. Fold the left edge of the wrapper over the filling and roll it up tightly. Brush on some beaten egg to moisten and seal the edges.
Heat 2 inches of vegetable oil or peanut oil in a saucepan over medium-high heat. Deep-fry the rolls in batches (4-5 minutes) to avoid overcrowding, turning once while cooking, until light brown and crispy.
To make the dipping sauce, combine all the ingredients in a small bowl and serve on the side.