Prawn spring roll wraps

Prawn spring roll wraps

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    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

    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
belle.gothique's picture
belle.gothique
17th Nov, 2015
2.55
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
14th Apr, 2013
5.05
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
13th Jan, 2012
5.05
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
21st May, 2011
5.05
Really tasty and easy to make.
eleanormayo
14th Mar, 2011
4.05
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
27th Feb, 2011
5.05
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
12th Feb, 2011
5.05
Great dish. Served with egg fried rice. A really tasty family meal.
mammasmith
2nd Oct, 2010
4.05
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
27th Aug, 2010
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
9th May, 2010
5.05
These were very tasty and easy to make. Delicious, will defiantely make again!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.