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Prawn, mango and lettuce 'summer rolls' recipe

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

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

  1. 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.
  2. 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

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