This classic dish is one of the Cantonese dim sum delicacies.

Ingredients:

1 pound (450 grams) fresh or frozen medium raw prawns in the shell, without heads
1 egg white, lightly beaten
1 teaspoon salt
1⁄2 teaspoon sugar
2 teaspoons cornstarch
3 ounces (85 grams) fatback, chopped into size of matchstick heads
3 ounces (85 grams) lean ham, chopped into size of matchstick heads
4 ounces (115 grams) canned bamboo shoots, chopped into size of matchstick heads
4 to 6 scallions, cut into tiny rounds
15 sheets rice paper
peanut or corn oil for deep-frying
chili sauce to serve

Directions:

If frozen prawns are used, defrost thoroughly. Shell and devein the prawns. Pat dry with paper towels.
Chop the prawns roughly. Put in a bowl. Add the egg white, salt, sugar and cornstarch to the prawns. Stir until well coated.
Add the fatback, ham and bamboo shoots to the prawns and stir well. Mix in the scallions.
Cut the rice paper sheets into 30 squares, each 4 inches (10 centimeters). Have some cold water in a dish nearby. Put 1 rice paper square on a plate or work surface. Spread on about 1 tablespoon of the filling, almost to the edges. Fold over and roll into a small cigar, leaving both ends open. Seal with a little water smeared on the edge.
Half fill a wok or deep fryer with oil. Heat to a temperature of 375°F, (190°C) or until a cube of stale bread browns in 50 seconds. Using a pair of chopsticks or tongs, lower half of the prawn rolls into the oil. Deep-fry for about 3 minutes, until the filling is cooked and the rice paper crisp.
Remove with a hand strainer or perforated spoon and drain on paper towels. Deep-fry the remainder. Reheat the oil to about 350°F (180°C). Put in all the prawn rolls and deep-fry a second time for a few seconds. Remove and drain on paper towels. This makes them extra crisp and fragrant.
Serve hot with chili sauce. Makes 28 servings.