7 peeled prawns
7 sheets of moistened rice paper (10cm x 10.5 cm)
7 leaves of fresh mint
white of an egg
10g mango puree
100 ml cream
Arrange the spring roll leaves on the worktop, place a prawn on each sheet with a fresh mint leaf on top and roll.
Using a brush, paste the tubes with egg white to seal.
Immerse in hot frying oil 180°. Once the tubes have browned, remove them and season with salt.
Mix the mayonnaise with the mango puree and stir in the cream.
Place crispy prawns on a plate and serve mango cream on the side.