Recipe

Chinese prawn roll

Get more out of your new favourite appliance.

  • 45 mins cooking
  • Serves 8
  • Print
    Print
The next big thing to hit the small appliance market is the sensational sausage roll maker! Like its pie making cousin, this inexpensive benchtop machine is super simple to use, incredibly versatile and is creating just as much online buzz.
Of course, it's perfect for making a host of pastry-wrapped delights using classic mince-based fillings and flavour combinations. This book also offers a range of inventive recipes for 'everything but sausage rolls' from spring rolls to apple pies and everything in between. Get the kids in on the fun and let their imagination run wild!
For more recipes you can now buy the Women's Weekly The Sausage Roll Maker or more recipes for your Pie Maker.

Ingredients

  • 500 grams uncooked frozen prawn meat, thawed (see notes)
  • 2 green onions, sliced
  • 1 clove garlic, chopped
  • 2 tablespoons chopped fresh coriander leaves, plus extra sprigs to serve
  • 2 teaspoons chopped ginger
  • 1 egg white
  • 1 teaspoon light soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornflour
  • 8 frozen spring roll pastry sheets (21.5cm square), thawed
  • cooking oil spray
  • 1 tablespoon sesame seeds
Soy & chilli dipping sauce
  • 1 tablespoon rice wine vinegar
  • ¼ cup (60ml) light soy sauce
  • 1 fresh long red chilli, chopped finely (see notes)
  • 1 tablespoon finely chopped fresh coriander leaves
  • 1 teaspoon sesame oil
  • 2 teaspoons caster sugar

Method

  • 1
    Combine prawn meat, green onion, garlic, coriander, ginger, egg white, soy sauce, sesame oil and cornflour in a food processor or blender. Process until almost smooth.
  • 2
    Make soy and chilli dipping sauce. Stir ingredients in a small bowl until sugar dissolves.
  • 3
    Turn on a 4-hole (2-tablespoon) sausage roll maker. Cover pastry sheets with a damp tea towel to prevent them from drying out.
  • 4
    Place one pastry sheet on a work surface. Spray with oil, then turn over. Place ¼ cup prawn filling on pastry, 4cm up from the bottom edge in a 10cm log shape. Fold bottom edge of pastry over filling; roll over once. Fold in the sides, then continue rolling to enclose filling. Repeat to make 8 rolls in total. Cover rolls with the damp tea towel while cooking in batches.
  • 5
    Place four rolls in holes. Spray with more oil; sprinkle with half the sesame seeds. Close lid; cook for 12 minutes or until golden, turning over, if necessary, halfway through cooking. Transfer to a tray; cover to keep warm. Turn machine off for 5 minutes to cool slightly. Repeat with remaining rolls and sesame seeds.
  • 6
    Serve prawn rolls with dipping sauce and extra coriander sprigs.

More From Women's Weekly Food