Prawn spring roll wraps

Prawn spring roll wraps

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

Prep: 10 mins Cook: 20 mins


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.


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

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

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



    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



    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)


  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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Mar, 2019
These were lovely and very easy to make. The only thing I did differently was I used spring roll pastry sheets from the local oriental store as the filo pastry only comes in sheets of 7 and there are 8 required for this recipe. There was loads of filling so managed to make 6 rather than 4 which was good! Husband loved them and it will be a definite light lunch option for the future.
belle.gothique's picture
17th Nov, 2015
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
14th Apr, 2013
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
13th Jan, 2012
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.
21st May, 2011
Really tasty and easy to make.
14th Mar, 2011
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.
27th Feb, 2011
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
12th Feb, 2011
Great dish. Served with egg fried rice. A really tasty family meal.
2nd Oct, 2010
Very easy, added some garlic and chilli to perk it up. I also made them much smaller. Will try again and try various fillings.
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..


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.
Want to receive regular food and recipe web notifications from us?