Prawn, mango and lettuce 'summer rolls' recipe
These delicate summer rolls are perfect for a lighter barbecue option. Filled with fresh flavours, using sweet barbecued mango and prawns wrapped in lettuce, these easy wraps are served with a tangy chilli sauce for dipping.
See method- Serves 4
- 25 mins to prepare and 5 mins to cook
- 99 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 240g pack frozen jumbo raw king prawns, defrosted
- 1 mango, stoned, peeled and cut into 24 equal pieces
- olive oil, for brushing
- 8 iceberg lettuce leaves
- 2 tsp sesame seeds, toasted
- 1 red chilli, deseeded and chopped
- 1 lime, zested and juiced
- 1 tbsp fish sauce
- pinch of sugar
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Shop ingredientsEach serving contains
- Energy
- 405kJ 99.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 6.5gProtein 11.5gFibre 0.3g
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- Light the barbecue and wait until the flames have died down, or preheat the grill to high. Soak 8 wooden skewers in cold water for 10 mins. Push 3 prawns and 3 mango pieces onto each skewer. Brush with oil and barbecue or grill for 2-3 mins each side until cooked.
- Push the prawns and mango off each skewer into a lettuce leaf and sprinkle with the sesame seeds. Wrap the leaf around the filling, roll up like a parcel and slice in half. Secure with a cocktail stick, if you like. Mix the chilli, lime zest and juice, fish sauce and a pinch of sugar in a bowl. Serve with the summer rolls.
- Tip: You can make the wraps more substantial by adding some cooked rice noodles.
- See more Barbecue recipes
