Prawn spring roll wraps

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Good Food

8 ratings

Recipe by Good Food

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1. Heat oven to 220C/fan 200C/gas 7. Cook the noodles according to pack instructions. Heat 1 tsp oil in a large wok or non-stick frying pan. Stir-fry the vegetables, ginger and coriander stalks for 3-4 mins until almost cooked, but still with a little crunch. Throw in the prawns for 1 min until pink, then stir in the sweet chilli sauce, coriander leaves and noodles, then remove from the heat.
2. Brush 4 sheets of filo with a little of the oil, then cover with the remaining sheets. Pile a quarter of the prawn mixture along the narrow edge of each sheet, fold over the edges, then roll up to give you 4 large spring rolls. These can now be frozen for up to 1 month; defrost thoroughly before cooking as below. Brush with the remaining oil, sprinkle with sesame seeds if using, then bake on a baking sheet, seam-side down, for 15 mins until golden and crisp. Serve with a green salad, and a good dollop of extra chilli sauce on the side.

PER SERVING

241 kcalories, protein 14g, carbohydrate 39g, fat 5 g, saturated fat 1g, fibre 0g, salt 1.29 g

Latest comments and suggestions

• Frantic Flapjack

  05 December 2008

  Frantic Flapjack rated and commented on this recipe

  

  These were easy to make but they were enormous! You could make 8 from the recipe.

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• runnyeyes

  19 December 2008

  runnyeyes rated and commented on this recipe

  

  Excellent. Had left over duck to use up..but prawns would be superb. Prob add more ginger next time. My filo pastry came in a 6 sheet roll..so made 6.

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• annemiek

  12 January 2009

  annemiek rated and commented on this recipe

  

  This is a great recipe. I made small rolls, using a little more filo. I found I didn't need that much more as one layer of pastry was just enough and the rolls came out absolutely wonderful. I made them to go with a (veggie) rice dish at a family dinner and after ten minutes they were all gone. I also suggest replacing the prawns with strips of omelette if one doesn't eat fish or just dislikes prawns. Thank you good food, delicious!

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• Shellybop

  22 January 2009

  Shellybop rated and commented on this recipe

  

  I'd never used filo pastry before and found the method to be a little less comprehensive then I would of liked but... I muddled through and they were amazing, tasty, healthy and demolished by all the family even the fussy eaters! I will definitely be making these again and experimenting with alternative fillings.

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• nic

  22 January 2009

  nic rated and commented on this recipe

  

  Fabulous. Really easy to make and delicious. Healthy too!

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• Tricia Jones

  14 February 2009

  Tricia Jones rated and commented on this recipe

  

  these were really easy & sooo tasty!!!

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• sara

  15 February 2009

  sara rated and commented on this recipe

  

  good. but lacked flavour-maybe adding some garlic and chilli flakes to the filing would pack a bit more of a punch

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• SmileyBecks

  25 October 2009

  SmileyBecks rated and commented on this recipe

  

  Yummy! I made these last week for a chinese meal were having. I agree with Frantic Flapjack they were huge. We had them as a starter along with the chinese ribs, next time I'll fold each sheet of filo in half and make smaller ones which would be better for a starter. My partner is usually a spring roll hater (no idea why) and he really enjoyed these. Will definately make again!

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Ingredients

• 1 bundle dried thread rice noodles (about 60g)
• 1 tbsp sunflower oil
• 300g pack fresh stir-fry vegetables - go for a leafy mix
• half finger-length fresh root ginger , grated
• small bunch coriander , stalks finely sliced, leaves roughly chopped
• 200g raw peeled prawns , halved
• 2 tbsp sweet chilli sauce , plus extra to serve
• 8 small sheets filo pastry
• 1 tbsp sesame seeds (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Low-fat

Can be frozen uncooked

Ingredients

• 1 bundle dried thread rice noodles (about 60g)
• 1 tbsp sunflower oil
• 300g pack fresh stir-fry vegetables - go for a leafy mix
• half finger-length fresh root ginger , grated
• small bunch coriander , stalks finely sliced, leaves roughly chopped
• 200g raw peeled prawns , halved
• 2 tbsp sweet chilli sauce , plus extra to serve
• 8 small sheets filo pastry
• 1 tbsp sesame seeds (optional)

PER SERVING

241 kcalories, protein 14g, carbohydrate 39g, fat 5 g, saturated fat 1g, fibre 0g, salt 1.29 g

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