Prawn and red cabbage summer rolls with cashew butter dipping sauce

Prawn and red cabbage summer rolls with cashew butter dipping sauce

  • serves 3
  • Easy

Check out these fresh prawn and red cabbage summer rolls with homemade cashew butter dipping sauce. These summer rolls are packed with punchy herbs and crunchy vegetables, a great summertime meal

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Ingredients

  • rice vermicelli noodles 1 nest, 50g
  • red cabbage 250g, thinly shredded
  • carrot 1, shredded
  • fish sauce 1 tbsp
  • lime 1, juiced
  • spring roll (rice paper) wrappers 9
  • cooked peeled jumbo prawns 150g
  • mint leaves from a large bunch
  • coriander from a bunch

Dipping sauce

  • cashew butter 2 tbsp
  • soy sauce 1 tbsp
  • red chilli 1, finely chopped

Method

  • Step 1

    Put the rice noodles in a bowl, pour over a kettle of boiling water and leave for 5 minutes.

  • Step 2

    Drain in a colander and run under  a cold tap until cool.

  • Step 3

    In a separate bowl, mix the red cabbage and carrot and toss with the fish sauce and 1 tbsp of lime juice.

  • Step 4

    To make the dressing, whisk the cashew butter, remaining lime juice, soy and chilli with 4-5 tbsp of hot water.

  • Step 5

    Dip a rice paper wrapper into hot water until softened, then fill with veg, rice noodles, a few prawns and some herbs in a horizontal line 1/3 of the way up the wrapper.

  • Step 6

    Fold up the bottom, then each side and roll so the filling is enclosed. Repeat with the remaining wrappers and filling.

  • Step 7

    Serve with the sauce.

Additional Information

To make the prawn and red cabbage summer rolls with cashew butter dipping sauce gluten free swap the soy sauce for tamari.

3 prawn and red cabbage summer rolls = 312 kcals

Nutritional Information

  • Kcals 312
  • Fat 6.1g
  • Saturates 1.2g
  • Carbs 46.7g
  • Sugars 6.3g
  • Fibre 4.4g
  • Protein 15.2g
  • Salt 3.3g
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