Oven-baked prawn spring rolls

Clean and devein the prawns and roughly chop them.

Next, shred up the cabbage (200 g), top and tail, peel and grate the carrot (1 carrot), and grate 4 cloves of garlic (4 garlic) on a microplane or you can finely chop it and thinly slice the spring onions (4 onions).

Place a frying (20 ml) pan or wok over medium-high heat and add in the oil. Add in the garlic (4 garlic) and cook for 30 seconds before adding in the prawns. Cook for one minute.

Next, add the cabbage (200 g) and carrot (1 carrot) and cook for 2 minutes before adding the soy sauce (30 ml), oyster sauce (30 g), and sesame oil (1 tsp). Stir the seasoning through and cook for 4 to 5 minutes. Finally, add in the spring onions (4 onions) and remove from the heat.

Drain the mixture through a sieve and transfer the prawn mixture onto a bowl or plate to cool completely.

To make the glue, mix the flour (1 tbsp) and water (2 tbsp) together until it is smooth.

To roll the spring rolls place one wrapper (8 wrappers) or sheet of pastry in front of you with a corner pointing towards you. Place into the centre, 3 spoons of the prawn filling and fold in the two sides. Next, brush the bottom piece of pastry with the flour (1 tbsp) and water (2 tbsp) mixture and fold it over the filling. Brush the top piece of pastry and then roll up your spring roll. See the video for reference.

Place the spring rolls onto a baking tray lined with parchment paper and brush with melted butter, spray oil or oil. Place into a preheated oven at 170°C Fan for 25 minutes (or until golden and crisp) turning halfway through the cooking time.