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Prawn & Corn Springrolls

Food Network Canada
YIELDS
6 servings
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Ingredients

For the Springrolls

15 8
inch square spring rolls wrappers
2
egg yolks, lightly beaten
grapeseed for deep frying
peanut oil for deep frying

For the Filling

1
Tbsp minced garlic
6
Tbsp unsalted butter
2
cup corn kernels, cut off the cob and blanched
1
Tbsp olive oil
2
cup Argentinean prawns, shelled and deveined
cup chopped fresh cilantro leaves
cup chopped fresh parsley leaves
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Directions

Step 1

Preheat oil for deep frying to 365 degrees Fahrenheit.

Step 2

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.

Step 3

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.

Step 4

In a small bowl mix chopped prawns and corn. Add chopped herbs and adjust seasoning.

Step 5

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.

Step 6

Place springroll in preheated oil and cook for 1 ½ to 2 minutes or until deep golden brown. Serve immediately.

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