Devein the prawns by hooking out the
intestinal tract with a thin bamboo skewer. Shell and chop to a fine
paste. Mix the prawns, pork, carrot, water chestnuts, coriander, spring
onions, five-spice powder, salt, soy sauce and egg in a bowl and leave to
stand for 10 minutes. Cut the beancurd skins into ten 15cm squares and
wipe with a clean, damp cloth to soften them. Put 2 tbsp of the prawn
mixture in the centre of each square and brush the edges with the
cornflour mixture. Roll up tightly from one corner to the opposite corner,
tucking in the sides to form a spring roll shape.
Heat the oil to
180-190C/ 350-375F or until a cube of bread browns in 30 second. Deep-fry
two rolls at a time for 3-4 minutes, turning once, until golden. Slice
each roll on the diagonal into two or three pieces, and pile on to a
serving p late. Serve with small dipping bowls of sweet chili sauce.