Prawn Spring Rolls with Fish Sauce Sweet Chilli Dressing
Recipe by Michael Weldon
Serve 4 | 
Prep 20 min | 
15 minutes
Ingredients:
Spring Roll Filling:
- 250g prawn meat, minced
- 100g vermicelli noodles, cooked and cooled
- 1 carrot, shredded, fried in oil to soften slightly
- ¼ cabbage, shaved, fried in oil to soften slightly
- ¼ cup bean shoots, blanched for 20 seconds
- 1 tsp AYAM™ Soy Sauce
- 1 tsp sugar
- 1 tsp AYAM™ Sesame Oil
- 20 spring roll wrappers
Fish Sauce Dressing:
- 2 tbs AYAM™ Fish Sauce
- ¼ cup sweet chilli
- 1 birdseye chilli, diced
- ½ bunch coriander
- Lime lead, thinely sliced
Method
- In a bowl mix together the spring roll filling ingredients, making sauce everything is evenly mixed and dressed.
- Start the wrappers with a point facing you. Add a large spoon of spring roll filling to the wrapper in the middle of the side pointing to you, fold that point over to cover the filling. Fold in the sides to square then roll up into rolls, brush the tip with a little egg wash to help it stick. Repeat the process until all the spring rolls are made.
- Heat frying oil to 180 degree. Fry the spring rolls until golden and crisp.
- In a jug blend the fish sauce dressing ingredients.
- Serve the spring rolls with the sauce on the side to dip into.
