Prawns spring rolls

Ingredients
16 large fresh raw prawns
2 tbsp vegetable oil
¼ head savoy cabbage, thinly sliced
100g/4oz shiitake mushrooms, thinly sliced
1 tsp chopped fresh ginger root
1 garlic clove
1 tsp sesame oil
salt and freshly ground white pepper
4 large spring roll wrappers, cut in 4 squares to give 16 pieces
2 egg yolks for sealing
1L/1¾pt vegetable oil for deep-frying

For the salsa:
1 yellow pepper, peeled, seeded and diced
1 red pepper, peeled, seeded and diced
2 tbsp rice wine vinegar
1 tbsp sugar
1 tbsp tomato ketchup
1 tbsp fresh chives, snipped
2 tbsp chopped fresh coriander

Method
1. Cook the prawns in a large pan of boiling, salted water for 3 minutes. Refresh them in cold water and peel them so that you have only the fleshy tail meat. Chop this into 1cm/½in dice. Set aside.
2. Heat the vegetable oil in a large frying pan until it is smoking. Add the cabbage, mushrooms, ginger and the garlic. Stir fry for exactly 1 minute and then tip into a large bowl. Allow to cool and then add the prawns and sesame oil and season with salt and pepper. Mix well.
3. Lay the spring roll wrappers out in a diamond shape. Arrange the mixture on the wrappers in a cylinder shape. Fold up the bottom corner over the mixture then pull in the two side corners. Roll up over the top corner and brush very lightly with the egg yolk to seal it closed. Note that it is important not to let the wrappers dry out before they are filled. Also, do not overfill them.
4. To make the salsa, fry the peppers in the oil over a gentle heat for 2 minutes. Add the plum tomatoes and fry gently for a further minute. Add the wine vinegar, sugar, ketchup and taste for seasoning. Season with salt and pepper if necessary. Do not add the chopped chives and coriander until just before serving.
5. To serve, heat the oil in a large pan to approximately 180C/350F when a cube of bread will brown in one minute. Fry the spring rolls in small batches for about 5 minutes until golden brown. Drain on kitchen paper. Serve immediately with plenty of the fresh salsa on the side.

Source : http://www.bbc.co.uk/food/recipes/database/crispyprawnspringrol_7358.shtml