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Ingredients
- Serves 12 rolls
12 shrimp (blanched and sliced lengthwise)
180 g mango (peeled and cut into cubes)
12 spring roll wrappers
80 g mayonnaise
1 egg (beaten)
1 tbsp white sesame seeds
pinch of salt (to taste)
1 tbsp plain flour
1 tbsp water
Log in to watch this premium content and more!Prawn and Mango Spring Rolls
Spring rolls are traditionally associated with Chinese New Year, also known as Spring Festival. This recipe makes this classic snack modern with its mix of succulent seafood and sweet and creamy fruit.
- Easy
- 15 min
- 15 min
- 10 min
- 3 steps
- 10 Ingredients
- Easy
- 3 steps
- 10 Ingredients
- 15 min
- 15 min
- 10 min
Instructions
-
Prepare the filling
- In a bowl, mix the mango cubes and mayonnaise together. Season with salt and white pepper.
-
Assemble the spring rolls
- Lay out one spring roll wrapper on a plate or board, and spread some of the mango mayonnaise mixture on. Top with two halves of a shrimp, then roll up. Seal the outside edge with a little bit of the flour paste (plain flour dissolved in water).
- Set aside while you repeat this with the remaining ingredients.
- Brush the tops of the spring rolls with some egg wash and top with sesame seeds.
-
Fry the spring rolls
- Heat up a wok of oil to a high heat (around 190°C), and fry the spring rolls until they are golden brown on the outside and floating at the surface.
| Chili sauce is the perfect accompaniment for the spring rolls.
Plate and Serve!
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Ingredients
- Serves 12 rolls
-
12 shrimp (blanched and sliced lengthwise)
-
180 g mango (peeled and cut into cubes)
-
12 spring roll wrappers
-
80 g mayonnaise
-
1 egg (beaten)
-
1 tbsp white sesame seeds
-
pinch of salt (to taste)
-
1 tbsp plain flour
-
1 tbsp water
Nutrition
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