500g green prawns, peeled, deveined, tails removed
2 cloves garlic, minced
6 spring onions, thinly sliced
5 shiitake mushrooms, stems removed, finely diced
2 Tbsp soy sauce
1 tsp sesame oil
½ tsp sugar
½ tsp black pepper
1 egg, whisked
1 packet frozen 30cm spring roll wrappers, partially thawed
Oil, for deep-frying
1 crisp iceberg lettuce, leaves separated
½ bunch Vietnamese mint, leaves picked
½ bunch Thai basil, leaves picked
3 Tbsp fish sauce
5 Tbsp water
3 Tbsp sugar
1 clove garlic, finely sliced
2 red chillies, finely sliced
Juice of 2 limes
Put prawns in a food processor and process for 20 seconds or until finely chopped. Put in a large bowl.
Add garlic, onion, mushroom, soy, sesame oil, sugar and pepper and stir to combine. Stir in eggwhite.
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.
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.
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.
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.
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.