INGREDIENTS 250g large fresh or frozen prawns, tails removed 1-2 birds eye chillis 1 inch piece ginger 2-3 clove(s) garlic 1 large handful fresh coriander 1 tsp Chinese 5 spice 3 tbsp soy sauce 3 tbsp sesame oil 1 squeeze honey 1 large carrot 1 large red pepper 2-3 spring onions 2 large handfuls fresh bean shoots Something to wrap them in: 1 pkt Spring roll pastry OR 1 pkt Filo pastry OR Steamed cabbage leaves 1 egg, beaten to seal (unless using cabbage leaves) Step 1 PREHEAT OVEN Preheat the oven to 200°C. Step 2 PREP PRAWNS AND MARINADE Place thawed/fresh cleaned prawns put into a bowl. Sprinkle over the Chinese 5 spice powder and marinate for half an hour with a tbsp of soy sauce and sesame oil. prep vegetables Step 3 PREP VEGETABLES Deseed and dice the chilli, peel and grate the ginger and garlic, chop the coriander and mix together, before dividing equally between two bowls. Peel the carrot, deseed the peppers, and thinly slice both with the spring onions. (Those clever vegetable graters and gadgets are a godsend here) Step 4 TOSS VEGETABLES Toss the sliced vegetables including sprouts into one of the bowls of ginger, garlic, coriander and chilli. Step 5 COOK PRAWNS Fry the prawns in a hot pan or wok until coloured and just cooked. Throw the cooked prawns over your mixed vegetables. Step 6 FILL PASTRY/LEAVES Lay out one pastry sheet or leaf at a time and brush half the sheet with the egg wash. Fold in half to make a double layer and brush the edges with egg and turn the pastry so the point of a diamond faces you. (Omit eggs if using leaves) Spoon a generous amount of the vegie prawn mix, with minimal liquid, into the middle of the diamond in a cigar shape, but not right to the edges. Move the bottom corner of the diamond over the mixture, roll half way keeping it fairly tight and fold the sides in. Keep rolling until it forms the spring roll shape. *If using cabbage leaves you are done. These are delicious served with my peanut satay sauce - known as Gado Gado rolls in our beloved Bali :) Step 7 BAKE IN OVEN OR SHALLOW FRY If using filo, brush with a little sesame oil and bake for 15 minutes until golden and crispy all over. If using spring roll pastry we suggest shallow frying in oil. Make sure you keep your eyes on the pan at all times! Step 8 MAKE DRESSING Whisk the remaining chilli, ginger, garlic and coriander with the honey, and 2 tbsp of both soy sauce and sesame oil. Step 9 SERVE WITH DRESSING Take the rolls out of the oven or drain on paper towel if frying and serve with the dipping sauce and a light salad if you desire. Makes about 12 -15 depending on size.