Pan-fried Sweetcorn Spring Rol

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Fresh sweetcorn		1 ear
Raw prawns		120g
Egg white		1/2
Ginger		1 thumb
Chopped spring onions		2 tbsp
Rice paper		2 sheets
Potato starch or cornflour		1/2 tbsp
Salt		1 pinch
Sesame oil		1 tbsp

Method

Prep

15min

Cook

15min

Boil the corn and remove from the ear.

Put the prawns, egg white, grated ginger, potato starch and salt into a food processor and mix coarsely.

Dampen the edges of the rice paper sheets.

Firstly put some of Step 2 in the middle of the rice paper, press down some sweetcorn on top then some spring onions.

Turn over a 2cm edge on the filling, then continue to roll.

Put the rolls into a frying pan with the sesame oil and fry gently until browned.

Dip in lemon and salt or vinegar and soy sauce.

This is the rice paper I used.

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