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.
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
