Prawn Spring Rolls With Plum and Shiso

• 16 spring roll wrappers, brought to room temperature for 10 minutes
• 16 green king prawns, peeled leaving tails intact, deveined
• 120 g hanpen sliced to match the size prawns (Japanese fishcakes)
• 6 umeboshi, pitted, finely chopped (pickled plums)
• 16 baby shiso or 16 coriander leaves
• vegetable oil, for deep-frying
• lemon wedge, to serve

1. Trim spring roll wrappers to 18.5cm square.
2. Place a wrapper on a chopping board with a point facing towards you.
3. Cut a small incision slightly off centre, below the west-facing point.
4. Place a prawn horizontally across the wrapper and push its tail through the cut (this is so the tail protrudes when rolled).
5. Top prawn with a slice of hanpen and some chopped umeboshi.
6. Fold bottom third of the wrapper up, then fold in the sides.
7. Roll up once, place a shiso or coriander leaf in the centre, then roll up loosely.
8. Repeat with remaining wrappers, prawns, hanpen, umeboshi and shiso.
9. Add enough oil to a wok or large saucepan to reach 1/3 of the way up the side of the pan.
10. Heat over medium heat to 180C Deep-fry spring rolls, in batches, for 2-3 minutes or until golden and cooked through.
11. Drain on paper towel.
12. Serve with lemon wedges.

spring roll wrappers, green king prawns, match, baby shiso, vegetable oil, lemon wedge

Taken from www.food.com/recipe/prawn-spring-rolls-with-plum-and-shiso-405177 (may not work)