You’ll go nuts for the chilli mayo on these classic spring rolls!

Prep Time : 0:40 | Cook Time : 0:20 | Total Time : 1:00 | Serving : 20 person.

Ingredients

• 50g rice vermicelli noodles

• 400g green prawns, peeled, deveined, chopped

• 10 snow peas, trimmed, thinly sliced

• 3 green onions, thinly sliced

• 1 tablespoon finely chopped fresh coriander stems

• 2cm piece fresh ginger, finely grated

• 1/2 teaspoon finely grated lime rind

• 20 frozen large spring roll wrappers, thawed

• Vegetable oil, for shallow-frying

• Fresh coriander sprigs, to serve

Chilli Mayonnaise

• 1/2 cup Kewpie Japanese-style Mayonnaise

• 1 tablespoon sambal oelek (chilli paste)

• 1 tablespoon lime juice

• 1 tablespoon finely chopped fresh coriander leaves

Method

• Step 1

  Place noodles in a large heatproof bowl Cover with boiling water. Stand for 10 minutes or until tender. Drain. Refresh under cold water. Drain. Using scissors, cut noodles into 3cm lengths.

• Step 2

  Place noodles, prawns, snow peas, onion, coriander stems, ginger and lime in a bowl. Stir until combined. Place 1 wrapper, with 1 corner facing you, on flat surface. Place 1 1/2 tablespoons of prawn mixture in centre. Fold in sides of wrapper. Fold over bottom corner and roll up to enclose filling. Brush remaining corner with a little water. Press to seal. Repeat to make 20 spring rolls.

• Step 3

  Make Chilli Mayonnaise: Place mayonnaise, sambal oelek, lime juice and coriander in a bowl. Stir to combine.

• Step 4

  Pour enough vegetable oil into a large, deep frying pan to come 5mm up the side. Heat over high heat. Shallow-fry spring rolls, in batches, turning, for 5 minutes or until golden and cooked through. Transfer to a paper towel-lined baking tray to drain. Serve with Chilli Mayonnaise.