Wednesday, 20 May 2015

RECIPE - #InstaWeanTeam Prawn Spring Roll Challenge!

Ok, so my #InstaWeanTeam Chinese Food challenge isn't the most photogenic this week but it definitely tastes good. Next time I make these spring rolls I'll brush them with melted butter instead of egg, I was just curious to see how egg would turn out this time! (I've put butter in the recipe below instead because I think this will give them a more even colour). Mr BLWMamaUK and I had these for dinner with a stir fry. Little Dude had his the next day as an afternoon snack. Nom :)

YOU'LL NEED:
1/2 Tsp Chinese Five Spice
1 Small Garlic Clove (crushed)
1 Tsp Sesame Seeds
1/2 Tsp Low Salt Soy
1/2 Tsp Mirin Rice Wine
1/2 Cup Cooked Prawns
2 Cups Mixed Stir Fry Veg - I used pepper, beansprouts, carrot and onion
Unsalted Butter (melted) 
2 Filo Pastry Sheets
Organic Coconut oil for frying (or your usual oil)

METHOD:
1. Put the oil, spice, seeds, soy and rice wine in a pan with the prawns and veg. Fry for 3-5 minutes until softened. Set aside to cool.
2. Lay a filo sheet out length ways on a floured surface, cut vertically into 3 strips.
3. Cut across the strips horizontally so you have 6 rectangles of pastry.
4. Lay a blob of filling across the bottom of a pastry strip. Gentle roll it up and into a sausage shape. Seal the end with a little melted butter.
5. Flip the pastry roll over and paint the ends with a little more butter, fold them over to seal them.
6. Lay the spring roll on a greased baking tray and brush lightly with melted butter.
7. Repeat until all your mixture is used up - mine made 8 spring rolls.
8. Bake at Gas Mark 5 for 15-20 minutes until golden brown.


** Note - rice wine does contain alcohol. I was happy that I heated it enough to cook it out but if you're not comfortable, skip this ingredient**

Don't forgot to check the InstaWeanTeam Facebook page to see what the other ladies made this week!

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