prawn spring roll wraps

  • serves 4
  • Easy

These crispy Thai-style spring rolls are an easy starter or side recipe. Baked, rather than fried, your guests will love this healthier version



  • vermicelli rice noodles 1 bundle (60g)
  • oil to cook
  • stir-fry vegetables 1 pack (300g)
  • ginger 1 knob, grated
  • coriander stalks 1 bunch, chopped
  • coriander leaves 1 bunch chopped
  • raw peeled prawns 200g, halved
  • chilli sauce 2 tbsp
  • filo pastry 4 sheets
  • sesame seeds for topping
  • green salad to serve
  • sweet chilli sauce to serve


  • Step 1

    Heat oven to 220c/fan 200c/gas 7. cook vermicelli rice noodles following pack instructions. heat a little oil in a wok. stir-fry vegetables, ginger and a bunch of chopped coriander stalks for 3-4 minutes until almost cooked. Throw in prawns for 1 minute until pink, then stir in sweet chilli sauce, a bunch of chopped coriander leaves and the noodles, then remove from the heat.

  • Step 2

    Halve 4 sheets of filo pastry lengthways to make 8 pieces. Brush 4 pieces with a little oil, then cover each with another piece. pile a quarter of the prawn mixture along the narrow edge of each sheet, fold over the edges, then roll up to give you 4 large spring rolls. brush with more oil, sprinkle with sesame seeds, then bake on a baking sheet, seam-side down, for 15 minutes until golden and crisp. serve with a green salad, and a dollop of sweet chilli sauce on the side.