500 g frozen spring roll pastry (30 sheets about 24cm x 24cm)
2kg frozen yam beans, defrost and shredded
150g French beans, sliced diagonally
4 cloves of garlic, peeled and chopped
200g small prawns, peeled
2 tsp brown bean paste
4 tbsp cooking oil
1 cup water, or prawn stock
Salt and pepper
200g crab meat (optional)
4 pieces hard bean curd, shredded and deep fried until crisp
2 cucumbers, cut into 8 cm x 1 cm lengths
100g fresh coriander leaves, washed and drained
100g lettuce leaves, washed and drained
1 cup fried red onion
100g bean sprouts, boiled and drained
1 cup sweet black sauce or Hoisin sauce
4 tablespoon chilli paste
4 tablespoon pounded garlic paste
Defrost spring roll pastry. Peel pastry one at a time. Cover with a damp cloth. Set aside.
Heat oil in a pan. Fry garlic until crisp. Add bean paste. Stir until fragrant. Add prawns and stir for ½ minute. Stir in French bean and yam bean. Add water to make some gravy. Add salt and pepper to taste.
Place spring roll skin on a flat surface. Spread sweet back sauce, chilli paste and garlic paste. Place 1 lettuce leaf and 1 stick of cucumber and coriander leaf on top. Spread 2 tablespoon of filling, without gravy. Add crab meat, bean sprouts, fried bean curd and fried onions. Fold sides inwards and into elongated shape. Cut into 4 pieces. Place it on the plate. Add 1-2 tablespoon gravy on top of spring roll and serve.