185g raw shrimps, finely minced
16 readymade spring roll skins
25g water chestnuts, roughly chopped
20g leek, chopped
2g crushed garlic
Salt and pepper, to taste
1. Mix the prawns, water chestnuts, leek and garlic together. Lay out the spring roll skins, fill them with the mixture and roll up, using a little water to seal the edges. Deep fry until golden, drain on some paper towels and serve with sweet chilli sauce.
Always cook spring rolls as you need them, don’t cook in them advance as they become soggy very quickly.