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Ingredientes
- 15 x 8 inch square spring rolls wrappers
- 2 x egg yolks, lightly beaten
- Â Â grapeseed for deep frying or possibly peanut oil for deep frying
- Â Â For the Filling
- 1 Tbsp. chopped garlic
- 6 Tbsp. unsalted butter
- 2 c. corn kernels, cut off the cob and blanched
- 1 Tbsp. extra virgin olive oil
- 2 c. Argentinean prawns, shelled and deveined
- 1/8 c. minced fresh cilantro leaves
- 1/8 c. minced fresh parsley leaves
Direcciones
- To Assemble:Preheat oil for deep frying to 365 degrees Fahrenheit.
- In a large frypan, over medium heat, heat 3 Tbsp. of butter with 1/2 Tbsp. of chopped garlic. Add in corn and saute/fry for 3 to 5 min. Don't brown. Season with salt and white pepper to taste. Remove from heat and allow to cold.
- In another large frypan over medium high heat add in extra virgin olive oil and remaining garlic. Season prawns with salt and saute/fry for 2 min. Add in butter and toss for 30 seconds. Remove from heat and allow to cold. When cooled down roughly chop.
- In a small bowl mix minced prawns and corn. Add in minced herbs and adjust seasoning.
- Place 1 spring roll wrapper on counter with a point facing you. Spoon 1 Tbsp. of mix into the centre of the wrapper. Fold over the left and right corners so they overlap in the middle. Brush a little of the beaten egg yolk over the top half of the wrapper. Fold the bottom half over and roll tightly. Repeat.
- Place springroll in preheated oil and cook for 1 1/2 to 2 min or possibly till deep golden. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 6 servings | |
| Calories 153 | |
| Calories from Fat 123 | 80% |
| Total Fat 14.02g | 18% |
| Saturated Fat 7.64g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 4mg | 0% |
| Potassium 105mg | 3% |
| Total Carbs 7.57g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.17g | 1% |
| Protein 1.23g | 2% |
