Baked prawn spring rolls
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 1 bundle (60g) vermicelli rice noodles
- to cook oil
- 1 pack (300g) stir-fry vegetables
- 1 knob gingergrated
- 1 bunch coriander stalkschopped
- 1 bunch chopped coriander leaves
- 200g raw peeled prawnshalved
- 2 tbsp chilli sauce
- 4 sheets filo pastry
- for topping sesame seeds
- to serve green salad
- sauce to serve sweet chilli
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Heat oven to 220c/fan 200c/gas 7. cook vermicelli rice noodles following pack instructions. heat a little oil in a wok. stir-fry vegetables, ginger and a bunch of chopped coriander stalks for 3-4 minutes until almost cooked. Throw in prawns for 1 minute until pink, then stir in sweet chilli sauce, a bunch of chopped coriander leaves and the noodles, then remove from the heat.
step 2
Halve 4 sheets of filo pastry lengthways to make 8 pieces. Brush 4 pieces with a little oil, then cover each with another piece. 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. brush with more oil, sprinkle with sesame seeds, then bake on a baking sheet, seam-side down, for 15 minutes until golden and crisp. serve with a green salad, and a dollop of sweet chilli sauce on the side.
