This is probably the easiest Thai entrée’ I have ever made. It was really fun to make and also looks elegant and tasty.

I really encourage you to try to make it in your kitchen.

Ingredients

• Prawns, peeled and deveined . Gently cut them open to ensure the seasoning is placed inside. Each prawn makes 1 spring roll, so use as many you like.
• Spring roll wraps. I use a larger size (250mm). Cut diagonally twice to get 4 triangle sheets from 1 big sheet

• 1 egg yolk to make the edge of the wrap sticky
• Salt and pepper to season
• Vegetable oil to deep fry
• Sweet chilli sauce to serve

Method

1. Season prawns with salt and pepper.
2. Refer to the wrapping pictures below as a guide to wrapping the spring rolls.
3. Use the egg yolk to stick the edges.
4. Heat up a small saucepan with oil and deep fry the prawn spring rolls until golden brown and crispy. Serve while hot, with sweet chilli sauce available.

Note: You can freeze the uncooked prawn spring rolls.