Try your hand at making these spring rolls… one of the auspicious dishes to be eaten at Chinese New Year…
200 gm uncooked prawns, thinly sliced
150 gm pork shoulder, sliced into thin strips or minced
1 tbsp soy sauce, plus extra to serve
40 ml vegetable oil, plus extra for deep-frying
40 gm bean sprouts, trimmed
½ small carrot, cut into julienne
50 gm white cabbage, shredded
3 spring onions, white part cut into julienne, green part thinly sliced and reserved separately, to serve
½ bunch garlic chives, cut into 2cm batons
To taste: freshly ground white pepper
16 spring roll wrappers
For sealing: eggwash
Place prawn and pork in separate bowls, add half the soy sauce to each bowl, season to taste, stir to combine and set aside to marinate (30 minutes).
Heat half the oil in a large frying pan or wok over high heat, add bean sprouts and stir-fry until just wilted (30 seconds). Remove with a slotted spoon and drain on absorbent paper. Heat remaining oil over high heat, add carrot and stir-fry for 1 minute. Add cabbage, white part of spring onions and chives, stir to combine, transfer to a large sieve and drain well. Cool to room temperature, add prawn mixture and pork mixture, season to taste with white pepper and mix well to combine.
Place a spring roll wrapper on a work surface with a corner at the top (cover remaining wrappers with a damp tea towel). Spoon 1½ tbsp of prawn mixture across centre. Brush edges with eggwash, fold bottom of wrapper over filling, fold in sides, then roll to enclose. Repeat with remaining spring roll wrappers and filling, cover with a damp tea towel and refrigerate until required.
Heat oil in a large saucepan to 180C. Deep-fry spring rolls in batches, turning occasionally, until golden and cooked through (3-4 minutes; be careful, hot oil will spit) and drain on absorbent paper. Serve hot scattered with spring onion greens, with extra soy sauce.