18 large green prawns
1 tbsp honey and soy marinade
juice 1 lime
9 spring roll wrappers
canola oil, for deep-frying
coriander sprigs, to garnish
- Peel and butterfly prawns, leaving the tails intact. Marinate them in honey soy marinade and lime juice.
- Halve spring roll wrappers diagonally to make 18 triangles. Working with one piece at a time, place a prawn in the middle of each wrapper with the tail over the straight edge, top with a fresh coriander sprig and roll up to enclose.
- Fry the spring rolls in the canola oil for 3-4 min or until crisp and golden brown. Serve with dipping sauce of your choice and coriander sprigs to garnish.