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Summer Prawn & Scallop Spring Rolls

You can not beat a spring roll!

I great treat when you have friends coming round for drinks as a nibble or as a starter with fresh cucumber salad.

This is a simple recipe, and when I make it I only really need to buy a couple of ingredients. They also freeze really well, so make them in advance, pop them in a freezer bag and when you need them, bring them back to life in the oven for 10 mins.

I've used scallops & prawns but you could use chicken, pork, beef, or just vegetables like mushrooms, courgettes and spinach.

A great way to use left overs!

I used frozen scallops and prawns, no need to defrost, chop from frozen, easy!

This recipe will make 12 spring rolls.

So you will need:

(this is a no recipe recipe, so no measures)

A handful of peeled prawns

A handful of small scallops

A handful of bean sprouts

A handful of grated carrots

1 tablespoon of garlic (1 large clove)

1 teaspoon of ginger (grated)

2 tablespoons dark soy sauce

1/2 teaspoon five spice

2 tablespoons nut oil

1 pack of brick sheets

1 egg

vegetable oil for cooking

Chop up the prawns & scallops, not too small just roughly.

Then add the seafood, vegetables, garlic, ginger, nut oil, soy in a bowl and marinate it for 30 mins

Now to prepare the brick sheets.

I have tried this recipe with all sorts of wraps. I tried the authentic ones which you soak, but I ended up in a sticky mess. My recipe uses brick sheets which I bought in the supermarket and keep in the freezer. The sheets dry up quickly so work with conviction!

Here's where you need the egg, to seal the rolls. So clear your worktop and get going!

I work 3 at a time. So cut them into 20cm widths, and brush all 4 sides with the egg wash.

You will need to leave 5cm either side so you can fold the edges in. So start rolling and then finish off the last edge with egg wash to seal them.

 

Don't worry if they aren't perfectly neat or even. I mean you can worry if you want, but they taste so good!

 

Heat the vegetable oil until hot enough that when you dip the end in, it bubbles. Make sure the oil is very hot, or you will just get an oily mess!

Pop them in 3 at a time, don't crowd them or they wont go crispy brown.

After 4 minutes turn them over until brown all over.

Then rest them on kitchen roll to absorb any oil.

 

As tempting as it is to try one, they come out volcanic HOT!!

 

Give them 5 minutes then tuck in!

They are delicious!!!!! Voila!

 

 

 

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