For the cheese, you can use sliced or block. For sliced, stack 3-4 slices and cut into strips. For block cheese, cut slices about 1/4 inch wide, then slice those into strips. Goal for the cheese is to insert it the prawn where you deveined them.

If your spring roll wrappers are frozen, take them out of the freezer and place on the counter about an hour before you start so they are completely thawed.

Prep the prawn by rinsing, removing the head, peel off the shell but leave the last segment of the shell and tail attached, devein but slice a little bit deeper than what you would normally do, this is where the cheese will go, and rinse again.

Spread the prawn out on some paper towels and pat them dry.

Mix together the Marinade ingredients in a large mixing bowl, add the prawn and toss together with the marinade. Let the prawn marinate for 15 minutes.

Now we are going to roll them and this is slightly different from regular spring rolls as both ends are open, with the tail sticking out from one end. First thing to do is mix the corn starch and water in a small bowl, this is your glue to seal the edge, keep that right near where you are rolling. Open the package of spring roll wrappers and if working by yourself, cover them with a damp paper towel to keep them from drying out. Highly recommended to have two people do this, one to pull the wrappers apart, and one to do the rolling.

Spring roll wrappers have have different textures on each side, one side is smooth, the other is rough, when using these, smooth side always goes down on your work surface. Carefully pull off a wrapper from the pack, if you have not done this before, you will get the hang of it very quickly and will know how hard you can pull without tearing a sheet. Place the wrapper, smooth side down in front of you with one corner towards you.

Pick up a prawn and stuff the back where you deveined it with a strip or two of cheese, place the prawn on the wrapper on the corner nearest you. Keep the tail end on the same side for each roll you make.

Fold the corner nearest you up over the prawn, leaving part of the last shell segment visible.

Fold the left and right sides in towards the center.

Roll the prawn away from you until you almost get to the end, now dip two fingers in the corn starch slurry and rub along the two edges of the exposed corner pointing away from you.

Continue to roll to seal the corner.

Repeat for all remaining shrimp.

To fry them, heat about 1/2 inch of cooking oil in a pan to 180 C (350 F), when the oil is hot but not smoking, place 4-5 rolls in the hot oil, a pair of chop sticks will be quite handy to prevent burnt fingers.

Turn the rolls over when golden brown on the edges and fry the other side until golden, remove to paper towels to drain.

To serve, have sweet chili sauce, mayo (think Kewpie), or even marinara sauce available. Enjoy.