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Prawn summer rolls recipe

8 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

Serves 1
20 mins to prepare
148 calories / serving
Healthy
Dairy-free

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

Energy
625kj
148kcal 7%
Fat
2g 2%
Saturates
0g 1%
Sugars
6g 7%
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