Prawn Spring Rolls



  1. Heat the oil in a large frying pan or wok over medium heat and fry Chinese 5-spice for 10 seconds, then add the onion and cook for 5 minutes until lightly coloured and starting to soften. Add the mushrooms and cook for a further 8 minutes, then stir in the carrots and cabbage and fry for a further 3 minutes.
  2. Meanwhile, in a small bowl, stir together 1 tbsp soy sauce with the cornflour to make a paste, then stir in oyster sauce. Add mixture to the vegetable pan with the cooked prawns and beansprouts. Cook for 1 minute, then tip mixture into a large roasting tin or tray and spread out to cool.
  3. Preheat oven to 200°C. Keeping any filo you’re not working with covered to stop it from drying out, brush a sheet of filo with some of the remaining oil, then fold the sheet in half to make a square. Put an eighth of the filling in a thick line along the left edge, leaving a 4cm space above and below the top and bottom of the filling. Fold top and bottom edges of the pastry over the filling, then roll the filling up in the pastry. Put on to a non-stick baking tray (seam down), brush with a little more oil and sprinkle over a few sesame seeds. Repeat the process with the remaining squares of pastry and filling.
  4. Cook spring rolls for 15-20min until golden. Combine remaining soy sauce with the honey, 1tbsp water and remaining sesame seeds to make a dipping sauce. Serve the rolls with the dipping sauce.
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