Spring rolls for spring time

Made a big batch of spring rolls stuffed full of prawns, water chestnuts, chives and spring onions. I can never make them into neat parcels like in the shops, but they are nevertheless so yummy and easy to eat; Stu and I worked very hard to resist the temptation of eating all 40 of them at once!

I love my spring rolls dipped in plum sauce...how do you eat yours?

Post updated with recipe below:

Prawn Spring Rolls

Filling

1/4 teaspoon salt

1/4 teaspoon sugar

1 tablespoon potato flour

600g cooked prawns, peeled and diced

100g chives, cut into 2 cm pieces

30g spring onions, finely chopped

160g water chestnuts (canned), diced

1 tablespoon plain flour

spring roll pastry (I used a pack of 50, 10cm in size)

vegetable oil

Combine all the filling ingredients except for the chives and shallots. Then add chives and shallots and mix well.

Mix the plain flour with 1 tablespoon of water to make a paste

Fill a spring roll pastry with a tablespoon of filling mixture. Spread the mixture evenly over hald of the pastry, roll and seal with the flour paste.

Repeat with remaining filling and pastry.

Heat up enough oil in wotk or deep fry until they start to float and are lightly browned. Drain on paper towels before serving with prefered sauce.

Have fun making them!