Prawn summer rolls recipe

Name: Prawn summer rolls
Yield: Serves 1
Ingredients: 50g iceberg lettuce, shredded; 5g mint, shredded; 30g carrot, shredded; 1/2 x Vietnamese spring roll kit; 5-6 cooked tiger prawns, halved

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

Shop your ingredients

Tesco Shredded Iceberg 130G
50g iceberg lettuce, shredded
£0.50
£3.85/kg
Tesco Fresh Cut Mint 30G
Aldi Price Match
5g mint, shredded
£0.50
£16.67/kg
Tesco Carrots Loose
Aldi Price Match
30g carrot, shredded
£0.11
£0.69/kg
Spring Home Tyj Spring Roll Pastry 550G
1/2 x Vietnamese spring roll kit
£2.50
£4.54/kg
Mr Prawn Cooked & Peeled Prawns 100/150 350G
5-6 cooked tiger prawns, halved
£5.00
£14.29/kg

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.