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Method :
Skin and finely chop chicken. Peel and finely chop prawns. In a wok or saute pan, heat oil. Add chicken and stir fry until
beginning turn to opaque.
Stir in prawns and continue to
stir fry until prawns begin turn to pink. Add ginger, garlic, shallots,
carrot, celery, chili, spring onions, sesame oil and soy sauce and
fry for a further 1 minutes. Transfer to a bowl and leave until
cold.
Spread 1 wrapper on the work
surface; keep remaining wrappers between 2 damp tea towels. Put 1-2 tablespoons filling on
lower half of wrapper. Fold bottom corner up and over
filling. Moisten side corners with beaten
egg. Fold sides over to cover bottom
corner and filling. Press firmly to seal. Moisten top corner with beaten
egg. Roll wrapper over tightly to make
a neat cylinder. Press top corner of roll to seal. Place seam side down and cover
with a damp tea towel. Repeat with remaining wrappers and
filling.
In a
wok or saute pan, heat
vegetable oil. Fry rolls in batches for 3-5
minutes, turning occasionally, until golden and crisp. Remove with a slotted spoon and
drain on absorbent kitchen paper. Keep warm while frying remaining
rolls. Serve with dipping sauce.
Serves 6
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