You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake
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