Food Network UK

Prawn spring rolls with cucumber-yoghurt dip

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Ingredients

  • For the cucumber-yoghurt dip:

  • 1 (10-cm) piece cucumber, finely Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 1/3 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup low fat natural yoghurt
  • 1/3 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup mayonnaise
  • 1 tsp fresh lemon juice
  • 1/4 tsp hot chilli oil

  • For the spring rolls:

  • 1 medium shallot, roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 2 cloves garlic, peeled
  • 1 large carrot, peeled, cut into 5-cm pieces
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup (100g) assorted mushrooms, such as shiitake, cremini, button
  • 350g medium prawns, peeled, deveined
  • 2 tbsps sugar
  • 2 tbsps soy sauce
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 16 spring roll wrappers
  • 1 egg, beaten
  • 1 1/2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups cooked cellophane or bean thread noodles, cut into 5-cm pieces
  • Vegetable oil, for frying

Use imperial measurements

Method

How to make Prawn spring rolls with cucumber-yoghurt dip

1) For the cucumber-yogurt dip, combine all the ingredients in a small bowl. Cover and refrigerate until ready to use.

2) For the spring rolls, in the bowl of a food processor, pulse together the shallot, garlic and carrot until finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped . Add the mushrooms and pulse until coarsely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped . Add the prawns, sugar, soy sauce, salt and pepper. Pulse until the prawns are Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped into 1cm pieces.

3) Place a spring roll wrapper on a work surface. Brush the edges with the beaten egg. Place a heaped tablespoon of the filling about 2.5cm from the closest edge of the wrapper. Spread the filling into a log, approximately 10cm long and 2.5cm wide. Place a heaped tablespoon of the cooked noodles on top.

4) Fold the closest edge of the wrapper over the filling. Fold the right and left edges of the wrapper over the filling. Roll up the spring roll tightly and place, seam side down, on a greaseproof paper-lined baking tray until ready to cook. Repeat with the remaining spring roll wrappers.

5) In a high-sided saucepan, heat the vegetable oil over medium-high heat until it registers 190C on a deep-fry thermometer. Cook the spring rolls, in batches, for 2 to 3 minutes, turning occasionally, until golden brown. Drain on paper towels.

6) Cut the spring rolls in half diagonally and transfer to a serving platter. Serve immediately with the cucumber-yogurt dip.