Method

1. Put prawns in a food processor and process for 20 seconds or until finely chopped. Put in a large bowl.

2. Add garlic, onion, mushroom, soy, sesame oil, sugar and pepper and stir to combine. Stir in eggwhite.

3. Lay 1 spring roll wrapper on a clean, dry, flat surface in a diamond shape. Cut off bottom point to reduce amount of pastry in roll.

4. Brush 2 long sides of the wrapper with egg. Put 1 heaped Tbsp of the prawn mixture 5-6cm in from cut edge. Form into a thin sausage shape, about 15cm long.

5. Fold cut edge over mixture, pulling back gently on wrapper to ensure mixture is firmly encased. Roll to halfway, fold in sides, then roll up to enclose. Put on an oven tray. Repeat until all filling is used.

6. To make Nuoc Cham sauce, put fish sauce, water and sugar in a small saucepan over a high heat. Bring to the boil and cook for 1 minute. Stir in garlic and chilli, then set aside to cool slightly. Add lime juice.

7. Fill a large, deep frying pan with enough oil to submerge rolls. Heat on a medium heat until hot (180°C). Cook rolls, in batches, for

4-5 minutes or until golden brown. Drain on paper towel. Serve rolls wrapped in lettuce leaves sprinkled with herbs, and Nuoc Cham sauce on the side.

Tips:
- Wrap rolls firmly and tightly, and resist the urge to overfill. This can cause the rolls to split during cooking.
- You can use any oil for deep-frying, although vegetable, canola, sunflower and rice bran oils are all good options. They can be heated to high temperatures without burning, and they have a neutral flavour so won’t affect the taste of your rolls.
- If the oil isn’t hot enough, the rolls will be greasy and may stick together. If it’s too hot, they’ll cook too quickly and burn. Test the temperature of the oil with a cook’s thermometer. If you don’t have a thermometer, test by dropping a cube of bread in the oil. If the bread turns golden in 20 seconds, the oil is hot enough.
- Homemade spring rolls can be easily frozen and they’ll taste just as good! Prepare, then wrap in baking paper or put in greaseproof bags or freezer bags to freeze. Ensure they are not touching (once they’re frozen, you can stack together). Defrost, then cook, following instructions.