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Prawn summer rolls recipe
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9 ratings
For a Vietnamese spin on your lunchbox, try these tasty prawn summer rolls. Filled with crunchy iceberg lettuce, shredded mint and sweet carrot, and served with a rich hoisin-style dressing, these are great for a takeaway lunch or even as a dinner party canapé. This recipe uses half a spring roll kit to make one lunch serving, so you can save the rest for another day or double up to serve two. See method
Ingredients
- 50g iceberg lettuce, shredded
- 5g mint, shredded
- 30g carrot, shredded
- 1/2 x Vietnamese spring roll kit
- 5-6 cooked tiger prawns, halved
Each serving contains
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Energy
625kj
148kcal
7%
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Fat
2g
2%
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Saturates
0g
1%
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Sugars
6g
7%
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Salt
1.4g
23%
of the reference intake
Carbohydrate 22.3g
Protein 10.5g
Fibre 3g
Method
- Mix the shredded lettuce, mint and carrot. Soften half the noodles from the Vietnamese spring roll kit for 5 mins in boiled water, then drain.
- Soften half the pancakes, one by one, for 20 secs in hot water. Arrange a few prawns and some of the salad and rice noodles on each pancake, then roll up, folding in the ends to secure.
- Pack in a lunchbox and put half the dressing from the kit in a separate container.
Cook's tip: For a tropical snack to include alongside the spring rolls for lunch, try packing some dried mango and fresh coconut chunks mixed with a few pumpkin seeds and sunflower seeds for crunch.
See more Lunch On The Go ideas