• Dice the firm tofu (tau kwa), onions, and carrots.
• In a heated pan with oil, pan-fry the diced firm tofu until golden brown, then set aside.
• Using the same pan, caramelise the onions and set aside to cool.

2. Prepare the prawn paste

• Peel and devein the prawns, then chop them into smaller pieces and mince finely.
• Transfer the minced prawns into a mixing bowl and add the diced carrots, firm tofu, and onions.
• Season with rice wine, white pepper, garlic powder, soy sauce, sugar, salt, fish sauce, sesame oil, egg white, and corn flour.
• Mix thoroughly until well combined.

3. Wrap the prawn rolls

• Cut the spring roll wrappers into square shapes.
• Scoop a spoonful of prawn paste onto the centre of each wrapper. Fold the wrapper over the filling, seal the edges with egg wash, and wrap it completely.

4. Fry the rolls 

• Heat oil in a pan over medium heat, then add the prawn spring rolls and fry until golden brown on all sides.

5. Plate and enjoy!