We always make our own party food not just because we think ours are better (which is true) but it is much cheaper plus we know what is in it. We keep a supply in the freezer for last minute visitors over the Christmas party season. Inspired by Gok Wan’s ‘Gok Cooks Chinese’ recipes, we had a go at making turkey and prawn wontons (lower in fat than pork) and we also made our absolute favourites, Vietnamese summer rolls stuffed with prawns and fresh herbs.

For the turkey and prawn wontons, you need:

10 king prawns
1 tsp sunflower oil
200g turkey mince
2 spring onions, finely chopped
handful of chopped coriander
1 tsp green Thai curry paste
a pack of wonton wrappers
1 egg beaten

Method:

Cook the prawns in the oil in a frying pan, cool and chop. Fry the mince with the Thai paste, cool then mix with chopped spring onions, prawns and coriander. Take a wrapper, add 1 teaspoon of mix to the middle, brush the edge all the way round with the beaten egg. Pull all 4 corners up into little twisted parcel or we found simpler fold diagonally into a ravioli / gyoza dumpling shape and pinch the edges. Place onto a non-stick baking sheet to dry out a little. Carry on this way until you have used up all the filling mixture. Any remaining wonton wrappers can be frozen. Alternative fillings could be: chopped fried mushrooms and spring onions for veggies, or smoked tofu, pork mince, flaked salmon or crab to change the flavours. Either steam in a bamboo steamer over hot water in a wok or pan fry on all sides for about 5 minutes in total.

For the summer rolls, you need: (makes ten bites)

15 prawns
2 tsp sunflower oil
2 spring onions, finely chopped
handful of whole coriander leaves
5 Vietnamese spring roll wrappers (Banh Trang)
1 red chilli, finely chopped
1 carrot, shredded
10 mint leaves, whole

Method:

Cook the prawns in the oil in a frying pan and cool. Slice the prawns lengthways down the body. Prepare bowls of whole mint leaves, coriander leaves, shredded carrot and finely chopped spring onions and red chilli. Dip a spring roll wrapper into warm water in a bowl for about 10 seconds until just beginning to soften. Lay it quickly onto a board. Imagine a rectangle in the middle of this circular wrapper so towards the centre and lay in a row 2-3 slices of prawn, lay on top of that a couple of mint leaves, coriander leaves some shredded carrot and a sprinkle of spring onion and chilli. Fold over the sides into a spring roll shape and roll up. The pastry wrapper will stick to itself as it rolls. Lay on a non-stick baking sheet. Chill and serve with a sweet chilli dipping sauce, or we made a mix of rice wine vinegar and hot Thai chilli sauce. You could also include shredded cucumber and cold rice noodles to bulk out the filling

Shopping notes:

• Spring roll wrappers, wanton pastry and Thai sauces – Value Food, 37 High Street, Walthamstow, E17 7AD
• Turkey mince from H R Parsons at £6.99 per kilo