Try these prawn and red cabbage rolls, then check out our classic red cabbage, pickled red cabbage, slow cooker red cabbage and more Christmas red cabbage recipes.


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


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


  • 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.

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


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