Ingredients
Wrappers
- 1 1⁄4 cups (185g) tapioca flour
- 1 3⁄4 cups (260g) fine rice flour
- 1 2⁄3 cups (410ml) water
- 2 egg yolks
- 2 spring onions, finely chopped
- 2 garlic cloves, crushed
- 2cm piece ginger, grated
- 1 tbsp finely chopped long red chilli
- 1⁄4 cup chopped coriander
- 500g green (raw) prawn meat
- 100g crab meat
- 1 tbsp fish sauce
- 2 tsp sesame oil
- 1⁄2 tsp salt
- 1⁄4 tsp fresh ground pepper
- 1 egg, lightly beaten
- Vegetable oil, for deep frying
- 1⁄4 cup (60ml) water
- 2 tbsp lime juice
- 2 tbsp rice wine vinegar
- 1 tbsp fish sauce
- 1 tbsp kecap manis
- 1 tbsp brown sugar
- 2 long red chillies, de-seeded, finely chopped
- 1 garlic clove, crushed
- 1 tbsp chopped coriander
Serves: 20
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Method
- For the Wrappers, sift tapioca and rice flour into a bowl; make a well in the centre and add water and yolks; whisk until you have a thin and smooth batter. Pour batter into a squeezy bottle or a piping bag with a small snip at the base.
- Heat a large frying pan over medium heat. Moisten a piece of paper towel with oil, then rub it over the base of the pan so it leaves a light film of oil. Repeat this process for each wrapper.
- Squeeze the batter, in circular motion, to form a 15cm nest pattern in the pan and cook for 20 seconds or until set, just on one side; remove and place on a sheet of baking paper; repeat with the remaining batter. Allow to cool.
- For the filling, place onions, garlic, ginger, chilli, coriander, prawn, crab, fish sauce, sesame oil, salt, pepper and egg in a medium bowl and mix until well combined.
- Place a wrapper on a flat surface and place 1 tbsp of filling along the edge. Fold in sides and roll up to enclose. Place, seam-side down, on a sheet of baking paper. Repeat with remaining wrappers and filling.
- Pour oil for deep frying to a depth of 15cm in a medium saucepan; heat to 200°C or until a cube of bread turns golden brown in 15 seconds; cook the spring rolls in batches of 2-3 at a time, until crispy and golden; serve hot with dipping sauce.
- To make the Dipping sauce; place all ingredients in medium bowl; stir until the sugar is dissolved.
Recipe notes
- Ensure the rice flour you use is fine — not the rice flour that is sold in a box, as this is too coarse for the recipe.
- Cooling down the wrappers on the baking paper will ensure they don’t stick to the work surface.
- Pork mince can be substituted for prawns and crab.
