Prawn Spring Rolls With Plum and Shiso

From taste.com

• Ready In: 20 mins
• Serves: 16

Ingredients

• 16  spring roll wrappers, brought to room temperature for 10 minutes
• 16  green  king prawns, peeled leaving tails intact, deveined
• 120  g  hanpen sliced to match the size  prawns (Japanese fishcakes)
• 6  umeboshi, pitted, finely chopped (pickled plums)
• 16  baby  shiso or 16  coriander leaves
•  vegetable oil, for deep-frying
•  lemon wedge, to serve

Directions

1. Trim spring roll wrappers to 18.5cm square. Place a wrapper on a chopping board with a point facing towards you.
2. Cut a small incision slightly off centre, below the west-facing point. Place a prawn horizontally across the wrapper and push its tail through the cut (this is so the tail protrudes when rolled).
3. Top prawn with a slice of hanpen and some chopped umeboshi. Fold bottom third of the wrapper up, then fold in the sides. Roll up once, place a shiso or coriander leaf in the centre, then roll up loosely.
4. Repeat with remaining wrappers, prawns, hanpen, umeboshi and shiso.
5. Add enough oil to a wok or large saucepan to reach 1/3 of the way up the side of the pan. Heat over medium heat to 180°C Deep-fry spring rolls, in batches, for 2-3 minutes or until golden and cooked through.
6. Drain on paper towel. Serve with lemon wedges.