Bok Choy Prawn Spring Roll

Name: Bok Choy Prawn Spring Roll
Cuisine: British
Ingredients: 6 sheets Filo pastry; 300 g Fresh prawn; 1 Bok Choy; 1 Spring onion; 1 Egg; Ginger 1 small chunk; 2 Tablespoons Corn flour; 5 g Sugar; 8 g Salt; 1 g White pepper powder; 2 Tablespoons Rice wine; 15 g Plain flour; 4-5 teaspoons Water

Jennifer Su @jennifersu_E

Use filo pastry to make those lovely prawn spring rolls. Adding in Bok choy is simply because I want kids to have some vegetables in their diets so try to hide some greens in the spring rolls. 😜 Crispy wraps filling with fresh prawn and bok choy mixture.... This can be a great party food .. yum!! 😋

Jennifer Su @jennifersu_E

Saved

Ingredients

6 sheetsFilo pastry
300 gFresh prawn
1Bok Choy
1Spring onion
1Egg
Ginger 1 small chunk
2 TablespoonsCorn flour
Seasoning
5 gSugar
8 gSalt
1 gWhite pepper powder
2 TablespoonsRice wine
Batter (for sealing)
15 gPlain flour
4-5 teaspoonsWater

Saved

Steps

1

Use kitchen roll to dry the prawns a bit. Put the prawns, egg and all seasoning ingredients in the food processor and blend them well.
2

Add in the corn flour and mix well.
3

Add in minced ginger, chopped Bok choy and spring onion. Mix them all together.
4

Make the batter for sealing. Take a sheet of filo pastry and place some prawn filling. Fold and roll pastry up and then smear the batter to seal the end.
5

Cooking methods:
1) Heat some oil (around 160°C) and pan fry those spring rolls until all spring rolls are cooked and turn into golden brown.
Or
2) Brush some oil on spring rolls and bake in 180°C oven for 15-20 minutes. (Depends on the size of the rolls) Turn those rolls over during the halfway baking.