Spring Rolls

P60 minutes S20


1 tbsp Always Fresh Olive Oil
1 tbsp Riviana Crushed Ginger
1 tbsp Riviana Crushed Red Chilli
1½ tbsp Riviana Black Bean Sauce
150g Always Fresh Sliced Water Chestnuts, drained & chopped
1 ½ cup Always Fresh Bean Sprouts
2 carrots, cut julienne style
2 cups Always Fresh Peeled Prawns, drained & chopped
20 frozen spring roll wrappers, thawed
1 egg white, whisked
3 cups vegetable oil for frying
½ cup Riviana Sweet Chilli Sauce for dipping


Heat 1 tbsp of olive oil in a wok over a high heat. Add the ginger and chilli and cook for 1 minute. Add the black bean sauce, chestnuts, bean sprouts and carrots and continue to cook for a further 2 minutes or until the vegetables have softened.


Remove from heat.


When the mix is cooled completely add the prawns.


Run a clean tea towel under water to soak and wring out the excess water. Then, use the tea towel to cover the spring roll pastry from drying out.


Place the spring roll wrappers on a clean bench surface and brush with egg white. Place a teaspoon of the mixure at the bottom of each wrapper, then fold in both ends and roll up tightly to enclose filling. Brush the top with egg white to finish. Repeat with remaining wrappers.


Using a wok or a pot, heat the vegetable oil. Cook 3-4 spring rolls at a time for around 1-2 minutes or until they are golden brown. Drain and serve with sweet chilli sauce.

Products used