Prawn Roll Recipe
Marinated prawns with Thai herbs wrapped with egg roll skin and served with plum sauce.
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Ingredients
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Prawns Marinade
Egg Roll Wrapping
Plum Sauce
Method
Marinating the Prawns
- 1
Prepare Marinade
In a large mixing bowl, combine the minced garlic, finely chopped lemongrass, chopped cilantro, fish sauce, lime juice, and chili flakes.
- 2
Marinate Prawns
Add the peeled and deveined prawns to the marinade and toss well to coat the prawns evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Preparing the Rolls
- 3
Prepare Wrapper
After marinating, take one egg roll wrapper and place it on a clean surface with a point facing you.
- 4
Add Prawns
Place a small amount of the marinated prawns (about 2-3 tablespoons) in the center of the wrapper.
- 5
Roll the Wrapper
Fold the bottom point of the wrapper over the filling, then fold the sides inward and roll tightly to form a secure roll. Seal the edge using beaten egg.
- 6
Roll All Prawns
Repeat the process for all wrappers and prawns.
Cooking the Rolls
- 7
Heat Oil
Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the prawn rolls to the pan, a few at a time to avoid overcrowding.
- 8
Fry the Rolls
Fry the rolls for about 3-4 minutes on each side, or until they are golden brown and crispy.
- 9
Drain Excess Oil
Remove the rolls from the oil and place them on paper towels to drain excess oil.
Serving
- 10
Serve
Serve the prawn rolls hot with plum sauce on the side for dipping.
