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Prawn spring roll wraps

These healthy bites make a great light lunch or snack with a little bowl of sweet chilli sauce

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 241
  • Carbohydrates 39
  • Saturated Fat 1
  • Sugar 8
  • Protein 14
  • Fat 5
  • Fibre 0
  • Salt 1.29

Nutrition per serving

  • Calories 241
  • Carbohydrates 39
  • Saturated Fat 1
  • Sugar 8
  • Protein 14
  • Fat 5
  • Fibre 0
  • Salt 1.29

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)

Method

  1. 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.

  2. 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.

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