Place the prawns into a blender and pulse. Add the chives and spring onions, give another quick pulse, then add the eggs and pulse again this time until smooth.
Place the mousse into a mixing bowl, add the rice flour and stir through.
Lay out a sheet of filo pastry, using a pastry brush, liberally coat the pastry with the melted butter. Place another filo sheet on top and brush with butter. Cut the buttered sheet in half, then spoon approximately 2- 3 tbsp of the prawn mix into the centre, smear over ½ of the sheet diagonally and roll up into a spring roll shape. Continue this process with the remaining sheets.
Place into an oven at 200C for 15 minutes.
Create a dipping sauce by mixing the mayonnaise and the olive tapenade, serve together with the Prawn Mousse Rolls.
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