Prawn and red cabbage summer rolls with cashew butter dipping sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Skip to ingredients
- 1 nest rice vermicelli noodles50g
- 250g red cabbagethinly shredded
- 1 carrotshredded
- 1 tbsp fish sauce
- 1 limejuiced
- 9 spring roll (rice paper) wrappers
- 150g cooked peeled jumbo prawns
- from a large bunch mint leaves
- from a bunch coriander
DIPPING SAUCE
- 2 tbsp cashew butter
- 1 tbsp soy sauce
- 1 red chillifinely chopped
Nutrition:
- kcal312low
- fat6.1g
- saturates1.2g
- carbs46.7g
- sugars6.3g
- fibre4.4g
- protein15.2g
- salt3.3g
Method
step 1
Put the rice noodles in a bowl, pour over a kettle of boiling water and leave for 5 minutes.
step 2
Drain in a colander and run under a cold tap until cool.
step 3
In a separate bowl, mix the red cabbage and carrot and toss with the fish sauce and 1 tbsp of lime juice.
step 4
To make the dressing, whisk the cashew butter, remaining lime juice, soy and chilli with 4-5 tbsp of hot water.
step 5
Dip a rice paper wrapper into hot water until softened, then fill with veg, rice noodles, a few prawns and some herbs in a horizontal line 1/3 of the way up the wrapper.
step 6
Fold up the bottom, then each side and roll so the filling is enclosed. Repeat with the remaining wrappers and filling.
step 7
Serve with the sauce.
