Ingredients
80g (1 cup) finely shredded savoy cabbage
400g cooked prawns, peeled, cleaned, cut into 2cm pieces
160g (1 cup) shredded roast turkey or barbecued chicken
2 spring onions, finely chopped
2 tsp finely grated ginger
6 sheets spring roll pastry, (see note) thawed
Vegetable oil, to shallow-fry
1 carrot, peeled into ribbons
2 cups bean sprouts
1/4 cup coriander leaves, chopped
2 tbs chopped roasted peanuts
Steamed rice (optional), to serve
Vietnamese Dressing
1/2 red bird's-eye chilli, seeded, finely chopped
1/2 clove garlic, finely chopped
3 tsp caster sugar
1 tbs rice vinegar
2 tbs fish sauce
1 lime, zested, juiced
Method:
Step1
To make the dressing, whisk all the ingredients with 2 tbs water in a bowl.
Step 2
To make parcels, combine cabbage, prawns, turkey, onions and ginger in a bowl. Cut each pastry sheet into 4. Place 1 tbs prawn mixture in the centre, leaving a 2cm border. Brush the border lightly with water. Bring corners into the centre, folding like an envelope, and press edges together to seal. Makes 24.
Step 3
Fill a large frying pan 2cm deep with oil and heat over medium heat. Working in 2 batches, cook parcels for 1 minute each side or until golden. Remove with a slotted spoon and drain on paper towel.
Step 4
To make carrot salad, toss carrot, bean sprouts, coriander and half the dressing in a bowl. Scatter with peanuts.
Step 5
Place prawn and turkey parcels on a tray and serve with the remaining dressing, salad and rice, if using.