Prawn summer rolls recipe

  • Serves 1
  • 20 mins to prepare
  • 148 calories / serving
  • Healthy
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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.  

  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

  • Ingredients

  • 50g iceberg lettuce, shredded
  • 5g mint, shredded
  • 30g carrot, shredded
  • 1/2 x Vietnamese spring roll kit
  • 5-6 cooked tiger prawns, halved
  • 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

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