Prawn Spring Rolls With Plum and Shiso

1. 1

   Trim spring roll wrappers to 18.5cm square.

2. 2

   Place a wrapper on a chopping board with a point facing towards you.

3. 3

   Cut a small incision slightly off centre, below the west-facing point.

4. 4

   Place a prawn horizontally across the wrapper and push its tail through the cut (this is so the tail protrudes when rolled).

5. 5

   Top prawn with a slice of hanpen and some chopped umeboshi.

6. 6

   Fold bottom third of the wrapper up, then fold in the sides.

7. 7

   Roll up once, place a shiso or coriander leaf in the centre, then roll up loosely.

8. 8

   Repeat with remaining wrappers, prawns, hanpen, umeboshi and shiso.

9. 9

   Add enough oil to a wok or large saucepan to reach 1/3 of the way up the side of the pan.

10. 10

    Heat over medium heat to 180C Deep-fry spring rolls, in batches, for 2-3 minutes or until golden and cooked through.

11. 11

    Drain on paper towel.

12. 12

    Serve with lemon wedges.

No additional tips available.