Prawn summer rolls recipe
For a Vietnamese spin on your lunchbox, try these tasty prawn summer rolls. Filled with crunchy iceberg lettuce, shredded mint and sweet carrot, and served with a rich hoisin-style dressing, these are great for a takeaway lunch or even as a dinner party canapé. This recipe uses half a spring roll kit to make one lunch serving, so you can save the rest for another day or double up to serve two.
See method- Serves 1
- 20 mins to prepare
- 148 calories / serving
- Dairy-free
- Healthy
Ingredients
- 50g iceberg lettuce, shredded
- 5g mint, shredded
- 30g carrot, shredded
- 1/2 x Vietnamese spring roll kit
- 5-6 cooked tiger prawns, halved
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Shop ingredientsEach serving contains
- Energy
- 625kJ 148.0kcal
- Fat
- 2g
- Saturates
- 0g
- Salt
- 1.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 22.3gProtein 10.5gFibre 3.0g
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Method
- Mix the shredded lettuce, mint and carrot. Soften half the noodles from the Vietnamese spring roll kit for 5 mins in boiled water, then drain.
- Soften half the pancakes, one by one, for 20 secs in hot water. Arrange a few prawns and some of the salad and rice noodles on each pancake, then roll up, folding in the ends to secure.
- Pack in a lunchbox and put half the dressing from the kit in a separate container.
- Cook's tip: For a tropical snack to include alongside the spring rolls for lunch, try packing some dried mango and fresh coconut chunks mixed with a few pumpkin seeds and sunflower seeds for crunch.
- See more Lunch On The Go ideas
