Ingredients:
Prawns, roughly chopped, 250gm (about one cup)
Carrots, julienne, 1/2 cup
Capsicum, julienne, 1/2 cup
Cabbage, julienne, 1/2 cup
Salt 1/2 tsp
Chinese salt 1/4 tsp (optional)
Black pepper, crushed, 1/2 tsp
Soy Sauce, 3 tbsp
Garlic, 1 clove, crushed and roughly chopped
Spring roll wrappers, as needed
Method:
Prepare all the ingredients. Roughly chop prawns into bite size chunks and marinate them in soy sauce, garlic, salt, Chinese salt and pepper. Keep aside for ten minutes. Heat oil in a wok, add the veggies (cut in julienne style) and prawns and stir fry on high heat for 3-4 minutes (make sure the liquid dries out, or if it doesn't, drain it before filling the rolls, but make sure the filling is dry and contains absolutely no liquid). Do NOT over-cook or else the veggies will loose their crispiness and the prawns will become rubbery. When done, remove and let it cool. Once the veggie and prawn mix has cooled down, start making the rolls. Make a thick paste of flour and water to use as a seal for the spring rolls. Given below are a couple of googled images on how to fold spring rolls:
You can make them in bulk and freeze, and fry whenever needed!
