Giant Prawn Spring Rolls

These authentic-flavoured spring rolls look impressive, but are easy to make. Have one for a light lunch, or two as a filling dinner.

Giant Prawn Spring Rolls

Hands-on time 25min. Cooking time about 40min. Makes 8

·         1tbsp vegetable oil, plus extra to brush

·         1tsp Chinese 5-spice

·         1 onion, thinly sliced

·         250g (9oz) mushrooms, sliced

·         2 small carrots, cut into thin strips

·         ^¼ Savoy cabbage, finely shredded

·         3tbsp soy sauce

·         2tsp cornflour

·         2tbsp oyster sauce

·         200g (7oz) cooked prawns

·         100g (3¹/₂oz) beansprouts

·         8 sheets filo pastry, 350g (12oz) total weight

·         2tsp sesame seeds

·         1tbsp honey

1.    Heat oil in a large frying pan or work over medium heat and fry Chinese 5-spice for 10sec, then add onion and cook for 5min until lightly coloured and starting to soften (add a little water if pan looks too dry). Add mushrooms and cook for a further 8min, then stir in carrots and cabbage and fry for a further 3min.

2.    Meanwhile, in a small bowl, stir together 1tbsp soy sauce with a cornflour to make a paste, then stir in oyster sauce. Add mixture to the vegetable pan with the cooked prawns and beansprouts. Cook for 1min, then tip mixture into large roasting tin or tray and spread out to cool.

3.    Preheat oven to 200^oC (180^oC fan) mark 6. Keeping any filo you’re not working with covered to stop it from drying out, brush a sheet of filo with some of the remaining oil, then fold the sheet in half to make a square. Put an eighth of the filling in a thick line along the left edge, leaving a 4cm (1¹/₂in) space above and below the top and bottom of the filling. Fold top and bottom edges of the pastry over the filling, then roll the filling up in the pastry. Put on to a non-stick baking tray (seam down), brush with a little more oil and sprinkle over a few sesame seeds. Repeat the process with the remaining squares of pastry and filling.

4.    Cook spring rolls for 15-20min until golden. Combine remaining soy sauce with the honey, 1tbsp water and remaining sesame seeds to make a dipping sauce. Serve the rolls with the dipping sauce and steamed vegetables or rice.

Serve the rolls with the dipping sauce and steamed vegetables or rice.

Per spring roll

185cals, 4g fat (0.1g saturates), 30g carbs (6g total sugars)

To freeze

Make spring rolls to the end of step 3, putting them on a non-stick baking tray. Wrap the whole tray well with clingfilm, then freeze for up to 2 months. To serve, unwrap the tray and complete recipe, cooking the spring rolls from frozen in the preheated oven for 25-30min until golden brown and piping hot all the way through.