3. Spring Rolls

Ingredients :
150 g 115 g 2 tablespoons 1 cm 1 3 1 1 1 2 1 teaspoon 2 teaspoons 12 1 115 ml	boneless, skinless chicken breast raw prawns in shell groundnut (peanut) oil piece fresh root ginger, grated clove garlic, finely crushed shallots, very finely chopped small carrot, grated stick celery, very finely chopped fresh red chili, cored, seeded and finely chopped spring onions, chopped sesame oil soy sauce spring roll wrappers egg, beaten vegetable oil Malaysian Dipping Sauce, to serve
Method : Skin and finely chop chicken. Peel and finely chop prawns. In a wok or saut� 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 saut� 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