Prawn Spring Roll Wraps
This recipe for crispy baked prawn spring rolls is packed with vibrant flavors and textures. The combination of tender prawns, fragrant ginger, crisp stir-fry vegetables, and sweet chilli sauce wrapped in flaky filo pastry creates a delightful and satisfying dish. These spring rolls are perfect for sharing with family and friends or enjoying as a delicious snack.
— Constant Cookbook
Ingredients
- 1 bundle dried thread rice noodles (about 60g)
- 1 tbsp sunflower oil
- 300g pack fresh stir-fry vegetables - go for a leafy mix
- half finger-length fresh root ginger , grated
- small bunch coriander , stalks finely sliced, leaves roughly chopped
- 200g raw peeled prawns , halved
- 2 tbsp sweet chilli sauce , plus extra to serve
- 8 small sheets filo pastry
- 1 tbsp sesame seeds (optional)
Instructions
- Heat oven to 220C/fan 200C/gas 7. Cook the noodles according to pack instructions. Heat 1 tsp oil in a large wok or non-stick frying pan. Stir-fry the vegetables, ginger and coriander stalks for 3-4 mins until almost cooked, but still with a little crunch. Throw in the prawns for 1 min until pink, then stir in the sweet chilli sauce, coriander leaves and noodles, then remove from the heat.
- Brush 4 sheets of filo with a little of the oil, then cover with the remaining sheets. Pile a quarter of the prawn mixture along the narrow edge of each sheet, fold over the edges, then roll up to give you 4 large spring rolls. These can now be frozen for up to 1 month; defrost thoroughly before cooking as below. Brush with the remaining oil, sprinkle with sesame seeds if using, then bake on a baking sheet, seam-side down, for 15 mins until golden and crisp. Serve with a green salad, and a good dollop of extra chilli sauce on the side.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 241 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 8 grams sugar
- Protein Content: 14 grams protein
- Sodium Content: 1.29 milligram of sodium
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