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Baked prawn spring rolls

Baked prawn spring rolls

Name: Baked prawn spring rolls
Total time: 30 min
Yield: serves 4
Cuisine: Chinese
Ingredients: 1 bundle (60g) vermicelli rice noodles; to cook oil; 1 pack (300g) stir-fry vegetables; 1 knob ginger grated; 1 bunch coriander stalks chopped; 1 bunch chopped coriander leaves; 200g raw peeled prawns halved; 2 tbsp chilli sauce; 4 sheets filo pastry; for topping sesame seeds; to serve green salad; sauce to serve sweet chilli

Published: March 25, 2015 at 4:07 PM

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serves 4

Easy

Total time: 30 mins

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

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Alternatives

Complete the dish

Make these healthier prawn spring rolls, then also try our classic spring rolls, vegan spring rolls and Vietnamese spring rolls.

Ingredients

Nutrition

1 bundle (60g) vermicelli rice noodles
to cook oil
1 pack (300g) stir-fry vegetables
1 knob ginger

grated
1 bunch coriander stalks

chopped
1 bunch chopped coriander leaves
200g raw peeled prawns

halved
2 tbsp chilli sauce
4 sheets filo pastry
for topping sesame seeds
to serve green salad
sauce to serve sweet chilli

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

Method

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.

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