(Optional but highly recommended) Place prawns on a chopping board, with the underside (belly) facing upwards. Make a few shallow diagonal cuts on the belly, then press down firmly on the prawn from one end to the other to straighten it. You will hear a slight 'pop' sound as the prawn gets straightened. This step is to straighten the prawn so that the roll has even amounts of prawn and mango, but you can skip this step if you prefer.

Season the prawns with ¼ tsp of soy sauce and a dash of white pepper. Keep in the chiller for 10-15 minutes.

Cut mango into long strips, around the same length as the prawns.

Place prawn & mango onto the bottom end of a wafer paper, squeeze some salad cream on top, then roll and fold the wafer paper, sealing it with egg mixture. Try to do this fast as the wafer paper gets wet and sticky once it comes into contact with the salad cream and egg wash.

Using a silicone brush, brush the entire roll with egg mixture. Dip the roll in breadcrumbs, ensuring it is evenly coated.

Deep fry mango & prawn rolls until brown.