Prawn spring roll wraps

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nic

  22 January 2009

  nic rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tricia Jones

  14 February 2009

  Tricia Jones rated and commented on this recipe

  

  these were really easy & sooo tasty!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• star

  07 December 2009

  star rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kiwi chick

  09 May 2010

  Kiwi chick rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• whitehound

  27 August 2010

  whitehound commented on this recipe

  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..

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mamma smith

  02 October 2010

  mamma smith rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• boylesy

  12 February 2011

  boylesy rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kimberlyg

  27 February 2011

  kimberlyg rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  14 March 2011

  Belkey rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gina

  21 May 2011

  Gina rated and commented on this recipe

  

  Really tasty and easy to make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• coby

  05 September 2011

  coby rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• condrona

  13 January 2012

  condrona rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Suegriff26

  14 April 2013

  Suegriff26 rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/8049/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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 14.0g, carbohydrate 39.0g, fat 5.0 g, saturated fat 1.0g, fibre 0.0g, sugar 8.0g, salt 1.29 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.