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Oven-Baked Prawn Spring Rolls
This take on Vietnamese nems goes in the oven rather than the fryer, with a filling of prawns, vermicelli, black mushrooms and vegetables. The Quick Chef chops the prawns and aromatics in a few turns, and oiled brick pastry browns nicely without excess fat.
- Total time
- 50 min
- Prep
- 30 min
- Cook
- 20 min
+ Tupperware Mandoline, Tupperware Silicone baking sheet, Tupperware Quick Shake
Ingredients
Method
Heat the oven to 220 °C (425 °F), with the rack removed.
Soak the black mushrooms in very hot water for 15 minutes. Meanwhile, break the vermicelli into short lengths in a small Tupperware bowl, cover with very hot water for 5 minutes and drain.
Peel the carrot and cut it into fine julienne on the Mandoline. Drain the mushrooms and chop them in the Tupperware Quick Chef with the prawns, onion and garlic.
Tip all the filling ingredients into a large bowl, season lightly with salt, add pepper and mix thoroughly.
Cut the brick sheets in half and brush them with oil. Spread 30 g (1 oz) of filling on each half and roll up tightly, tucking in the sides.
Lay the rolls on a silicone baking sheet, brush with oil and bake for 20 minutes, until golden and crisp.
While they bake, shake all the sauce ingredients together in the Tupperware Quick Shake. Serve the rolls with the sauce, lettuce and mint.
