Prawn spring roll wraps

Prawn spring roll wraps

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(19 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
These healthy bites make a great light lunch or snack with a little bowl of sweet chilli sauce

Nutrition and extra info

  • Can be frozen uncooked

Nutrition: per serving

  • kcal241
  • fat5g
  • saturates1g
  • carbs39g
  • sugars8g
  • fibre0g
  • protein14g
  • salt1.29g
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Ingredients

  • 1 bundle dried thread rice noodles (about 60g)
  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 300g pack fresh stir-fry vegetable - go for a leafy mix
  • half finger-length fresh root ginger, grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • small bunch coriander, stalks finely sliced, leaves roughly chopped
  • 200g raw peeled prawn, halved

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 2 tbsp sweet chilli sauce, plus extra to serve
  • 8 small sheets filo pastry
  • 1 tbsp sesame seeds (optional)

Method

  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.

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Comments (19)

belle.gothique's picture
2.5

This was very easy to do, it was nice but not a 'love' situation. I think I would try again using different ingredients such as chicken, and change the noodles to bean sprouts perhaps. But it is definitely a recipe worth experimenting with

suegriff26's picture
5

Very good, quick and easy. Used shredded chicken instead of prawns as had that waiting to be used. Will try prawns next time. Shallow fried rather than ovened as was in a hurry! Sure they would have been even better cooked in the oven

condrona's picture
5

These are amazing. Ginger is subtle, veg crunchy - to be honest you could leave out the prawns - the veg and noodles are the star. I used ready to use noodles - and was not sure what the cooked weight of 60g of dried noodles would be - so used about 150g - and it seemed about right. I made 16 smaller 'more traditional' sized rolls. Will definitely make again.

greatgina1's picture
5

Really tasty and easy to make.

eleanormayo's picture
4

So easy! I could not get the uncooked thread noodles so used a pack of straight to wok ones. There was loads of filling though, enough for 6 decent sized rolls. I also added some garlic, red chilli and lime juice.

Kbrooke61's picture
5

absolutly brilliant! my sister who i made these for didnt like the prawns so as a prawn lover i had to finish them all myself! loved them

boylesy's picture
5

Great dish. Served with egg fried rice. A really tasty family meal.

mammasmith's picture
4

Very easy, added some garlic and chilli to perk it up. I also made them much smaller. Will try again and try various fillings.

whitehound's picture

I've been making these for a couple of years - they're great, but there's no way they are snacks. One of these, with a little rice, makes a full evening meal.

They're especially good if you use watercress for the leafy veg. instead of stir-fry veg..

debbietilley's picture
5

These were very tasty and easy to make. Delicious, will defiantely make again!

bimbobaby's picture
4

found these very tasty. really easy to do. i've not worked with pastry before & thought i'd get in a mess but never. are fantastic for a lunch time or a quick meal as they took no time at all!

SmileyBecks's picture
5

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!

tan_tan's picture
3

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

mrsj0nes's picture
5

these were really easy & sooo tasty!!!

nicolakilmartin's picture
5

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

mgorman's picture
5

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.

annemiek's picture
5

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!

runnyeyes's picture
4

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.

Frantic Flapjack's picture
4

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

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