As much as living alone means natto and rice on repeat, it’s actually so fun to find an easy new lunch fixation to make. Takes 10 minutes, its a very lunch clear out kind of thing (I always seem to have half a pack of pork in there, always ginger lying about and you could even do tofu to make it light instead of prawns). Also, I just love anything slippery and easy to eat when it’s getting hot again.
This filling would also be great in normal fried spring rolls, so keep in mind for that! A very forgiving recipe, so don’t be too strict with measurement.
Deshell prawns and chop up until minced, then mix with spring onions, high fat pork mince and then season with salt, pepper, sugar, oyster sauce and cornstarch.
Cut rice paper in half (so they’re half moon shape) and soak briefly in water until pliable but not completely floppy and add a spoon of mixture and roll.
Lightly oil a plate and place rolls to steam.
I use a large flat plate then balances on a small egg cup to steam, but feel free to use a bamboo or metal steamer if you prefer.
Steam for about 10 minutes until puffy and cooked.
Make the sauce with fish sauce, vinegar, soy sauce, sugar, spring onions and thinly sliced ginger.
Plate the rolls and top with sauce then enjoy! Coriander wouldn’t go amiss here either.
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