Black & white panfried rolls with shrimp and chives

Serves 4 Prep time 20 minutes
Cook time 15 minutes

300g prawns, diced
100g mushrooms, diced
100g chicken breast, diced
50g celery, diced
50g water chestnuts, peeled and diced
20g Chinese yellow chives, diced
10 pcs rice paper sheets, or wafer skin
3 pcs dried seaweed, cut into
2cm wide strips

seasoning
2 tsp corn flour
1 tsp sesame oil
1 egg, beaten
½ tsp salt
½ tsp sugar
30g oil, for pan-frying

• Season the prawns, mushrooms, chicken breast, celery, water chestnuts and yellow chives with seasoning ingredients. Next, separate the mixture into 10 equal portions for the filling.
• Spread out rice paper sheets and dried seaweed strips. Lift one side of the rice paper sheet, away from you, fold it about one-third way to create a double layered sheet. Place one portion of filling onto the folded edges. Fold the sides, tuck in firmly and then roll up tightly.
• Wrap one strip of seaweed around the middle of each roll. Dab the seaweed with egg to secure the ends.
• Prepare frying pan and heat up the oil. Pan-fry rolls for 4-5 minutes on low heat until both sides are golden-brown.
• Serve hot.

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