Prawns Side Chinese

Wrap up the week with our prawn spring rolls with sweet and sour sauce

Name: Prawn spring rolls with classic sweet and sour sauce
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 14
Cuisine: /chinese
Ingredients: 50g glass noodles (from Asian food shops – substitute sweet potato glass noodles), cooked according to packet instructions, rinsed, drained; 2 tbs sunflower oil, plus extra to deep-fry; 450g Chinese cabbage (wombok), shredded; 100g shiitake mushrooms, finely chopped; 2 tsp finely grated ginger; 2 garlic cloves, crushed; 300g peeled green prawns,finely chopped; 2.00 tbs light soy sauce; 1/2 cup loosely packed coriander leaves, chopped; 14 x 21.5cm frozen spring roll papers (from Asian food shops and selected supermarkets), thawed; 100ml pineapple juice; 2 tsp cornflour; 1/4 cup (55g) caster sugar; 2 1/2 tbs rice wine vinegar; 2 tsp tomato sauce

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Prawn spring rolls with classic sweet and sour sauce

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by Leanne Kitchen

Cookbook author, food and travel writer

Feb 20, 2018

“Spring rolls are essential for New Year; it’s believed they resemble gold bars, so by eating them, wealth is assured. The prawns – the icing on the cake – are for bringing happiness and even more good fortune” - Leanne Kitchen.

50g glass noodles (from Asian food shops – substitute sweet potato glass noodles), cooked according to packet instructions, rinsed, drained
2 tbs sunflower oil, plus extra to deep-fry
450g Chinese cabbage (wombok), shredded
100g shiitake mushrooms, finely chopped
2 tsp finely grated ginger
2 garlic cloves, crushed
300g peeled green prawns,finely chopped
1 tbs light soy sauce
1/2 cup loosely packed coriander leaves, chopped
14 x 21.5cm frozen spring roll papers (from Asian food shops and selected supermarkets), thawed

Sweet & sour sauce

100ml pineapple juice
2 tsp cornflour
1/4 cup (55g) caster sugar
2 1/2 tbs rice wine vinegar
2 tsp tomato sauce
1 tbs light soy sauce

Method

1.

For the sweet and sour sauce, stir 1 tbs pineapple juice and cornflour in a bowl to form a paste. Set aside. Combine sugar, vinegar, tomato sauce, soy sauce and remaining 1/3 cup (80ml) pineapple juice in a saucepan over high heat and bring to a simmer. Whisk cornflour mixture into sugar mixture and cook, whisking constantly, for 1-2 minutes or until thickened. Transfer to a heatproof bowl and set aside.
2.

Meanwhile, to make the filling, cut noodles into about 2cm lengths. Heat oil in a wok or large frypan over medium-high heat, add cabbage, mushroom, ginger and garlic, and cook, stirring often, for 7 minutes or until softened. Spread onto a heatproof tray and chill for 30 minutes or until completely cooled. Transfer cabbage mixture to a bowl and stir through noodles, prawn, soy sauce and coriander.
3.

To assemble, place spring roll papers on a tray and cover with a damp tea towel. Place 1 paper on a work surface with a corner facing you and brush edges with a little water. Place 1 heaped tbs of filling 6cm from bottom corner and form into a log. Fold bottom corner over filling and roll away from you once. Fold right side over filling and roll away from you once more. Finally, fold left side over filling and roll away from you to completely seal (don’t roll too tightly; filling will expand when cooked). Repeat with remaining papers.
4.

Half-fill a wok or large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). In 4 batches, deep-fry spring rolls, turning halfway, for 4 minutes or until deep golden. Remove with a slotted spoon and drain on paper towel.
5.

Serve immediately with sauce.