Step 1

Roughly chop the prawns and thinly shred the carrot and cabbage. Pre-soaked the dry shiitake mushroom in warm water for 15 minutes, then gently squeeze the water out and cut into small pieces.

Step 2

Heat the large wok/pan over medium high heat, drizzle 2 tablespoon of vegetable oil, add the chopped garlic and stir for few seconds.

Step 3

Add prawns and stir for few seconds, then follow with the mushroom and shredded carrots. Stir fry for few seconds and add the shredded cabbage then follow with spring onions. ( Stir fry over medium-high heat. )

Step 4

Season with soy sauce, oyster sauce, sesame oil and black pepper. Continue stir fry for another 2-3 minutes until the vegetables are wilted and tender.

Step 5

Transfer to large tray or plate and let it completely cool down. Tips: If there is any liquid from vegetables left in the fillings, place the fillings over the strainer and drain all the liquid out.

Step 6

To wrap the spring rolls, scoop 2-3 tablespoon of fillings on one side of the wrapper. Fold away from your side like an envelope. Seal it up with the plain flour and water mixture glue. Repeat the process to all rolls until the fillings runs out. ( see instrutions in the recipe video. )

Step 7

Heat the vegetable oil or neutral flavour oil into high heat about 340-350°F. Deep fry the spring rolls for 5-6 minutes, or until crispy golden brown. ( Do not overcrowd the oil and keep the temperature into high-heat to prevent the spring rolls from greasy and soggy. )

Step 8

Remove from oil and transfer to cooling rack. Simply serve with your favourite dipping sauce, hot chilli sauce or sweet chilli sauce.

Step 9

Place the spring rolls on the wire rack, over the baking tray. Brush or spray generous amount of vegetable oil on both sides. Pre-heat the oven or air-fryer about 400°F, bake until crispy golden about 18-20 minutes. Turn sides halfway through.