Many years ago, one of my dinner party recipes was a nori-lined spring roll stuffed with marron we’d caught while visiting a local dam, the heads poking out of the end of the spring roll for presentation.
It’s an recipe easily adapted to prawns and asparagus or, in this case, to shitake mushrooms and asparagus to make the recipe vegetarian.
Use fresh spring roll skins, kept moist by covering with a clean damp teatowel while you are working.
I shallow fry my rolls, but they can be flash fried. Make sure the oil is hot enough so the rolls don’t become soggy.
Cut on the cross and serve one upright for presentation.
NOTE: This recipe was developed for the CookSnapWin competition 2019 © Marj Osborne