Method

Sauté the prawns in olive oil in a medium saucepan until opaque. Remove from heat immediately and place aside. Fry the carrots, sprouts and mange tout with the ginger, garlic and chilli in the same saucepan until cooked, but crispy. Remove from the heat, mix in prawns and wait until the mixture is slightly cooled. Put a sheet of pastry on a work surface. Place a tablespoon of mixture in the bottom right hand corner, 2cm from the edge, and begin folding the spring roll. Secure the ends by sealing it with water, using a pastry brush. Deep-fry in hot canola oil for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on absorbent kitchen paper. Eat while hot with sweet chilli sauce. Tip: spray the spring rolls with olive oil and bake in a preheated oven at 180°C for a healthier alternative.