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Prawn summer rolls recipe

Prawn summer rolls recipe

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

  • 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

  1. 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.
  2. 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.
  3. 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

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