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Crispy spring rolls with prawn and coconut

A Vietnamese specialty that not only looks fantastic, but also tastes absolutely delicious.With all its fresh ingredients in vibrant colors, an absolute enrichment for spring.

Ingredients

Coconut milk
Korean BBQ sauce
rice paper
Romaine lettuce
'broken' Black Tiger prawns
Egg white
panko breadcrumbs
Flour

Preparation

  1. Wash the romaine lettuce leaves.
  2. Sauté the shrimp in oil and add some BBQ sauce and coconut milk to taste.
  3. Gently cook the shrimp through.
  4. Soak the rice paper for about 30 seconds to 1 minute in warm water. Remove from the water and let drain on a clean tea towel.
  5. Place a lettuce leaf in the center and spoon the shrimp on top.
  6. Leave the ends free and fold one side of the rice paper lengthwise over the filling.
  7. Then fold in the short sides and roll up tightly.
  8. Coat the spring rolls in flour, egg white, and panko.
  9. Fry the spring rolls in oil until crispy.