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Prawn, mango and lettuce 'summer rolls' recipe

8 ratings

These delicate summer rolls are perfect for a lighter barbecue option. Filled with fresh flavours, using sweet barbecued mango and prawns wrapped in lettuce, these easy wraps are served with a tangy chilli sauce for dipping. See method

Serves 4
25 mins to prepare and 5 mins to cook
99 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

240g pack frozen jumbo raw king prawns, defrosted
1 mango, stoned, peeled and cut into 24 equal pieces
olive oil, for brushing
8 iceberg lettuce leaves
2 tsp sesame seeds, toasted
1 red chilli, deseeded and chopped
1 lime, zested and juiced
1 tbsp fish sauce
pinch of sugar

If you don't have any limes, try a lemon instead

Each serving contains

Energy
405kj
99kcal 5%
Fat
3g 4%
Saturates
1g 3%
Sugars
6g 7%
Salt
0.6g 9%

of the reference intake
Carbohydrate 6.5g Protein 11.5g Fibre 0.3g

Method

Light the barbecue and wait until the flames have died down, or preheat the grill to high. Soak 8 wooden skewers in cold water for 10 mins. Push 3 prawns and 3 mango pieces onto each skewer. Brush with oil and barbecue or grill for 2-3 mins each side until cooked.
Push the prawns and mango off each skewer into a lettuce leaf and sprinkle with the sesame seeds. Wrap the leaf around the filling, roll up like a parcel and slice in half. Secure with a cocktail stick, if you like. Mix the chilli, lime zest and juice, fish sauce and a pinch of sugar in a bowl. Serve with the summer rolls.

Tip: You can make the wraps more substantial by adding some cooked rice noodles.

See more Barbecue recipes