For the Springrolls
For the Filling
Preheat oil for deep frying to 365 degrees Fahrenheit.
In a large frypan, over medium heat, melt 3 tablespoons of butter with ½ tablespoon of minced garlic. Add corn and sauté for 3 to 5 minutes. Do not brown. Season with salt and white pepper to taste. Remove from heat and allow to cool.
In another large frypan over medium high heat add olive oil and remaining garlic. Season prawns with salt and sauté for 2 minutes. Add butter and toss for 30 seconds. Remove from heat and allow to cool. When cooled down roughly chop.
In a small bowl mix chopped prawns and corn. Add chopped herbs and adjust seasoning.
Place 1 spring roll wrapper on counter with a point facing you. Spoon 1 tablespoon of mixture into the centre of the wrapper. Fold over the left and right corners so they overlap in the middle. Brush a little of the beaten egg yolk over the top half of the wrapper. Fold the bottom half over and roll tightly. Repeat.
Place springroll in preheated oil and cook for 1 ½ to 2 minutes or until deep golden brown. Serve immediately.