Prawn Spring Roll Wraps

These healthy bites make a great light lunch or snack with a little bowl of sweet chilli sauce.

Prep: 10 mins
Cook: 20 mins
Difficulty: Easy
Serves: 4


1 bundle dried thread rice noodles (about 60g)
1 tbsp sunflower oil
300g pack fresh stir-fry vegetable – go for a leafy mix
half finger-length fresh root ginger, grated
small bunch coriander, stalks finely sliced, leaves roughly chopped
200g raw peeled prawn, halved
2 tbsp sweet chilli sauce, plus extra to serve
8 small sheets filo pastry
1 tbsp sesame seeds (optional)


  1. Heat oven to 220C/fan 200C/gas 7. Cook the noodles according to pack instructions.
  2. Heat 1 tsp oil in a large wok or non-stick frying pan.
  3. Stir-fry the vegetables, ginger and coriander stalks for 3-4 mins until almost cooked, but still with a little crunch.
  4. Throw in the prawns for 1 min until pink, then stir in the sweet chilli sauce, coriander leaves and noodles, then remove from the heat.
  5. Brush 4 sheets of filo with a little of the oil, then cover with the remaining sheets.
  6. 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.
  7. These can now be frozen for up to 1 month; defrost thoroughly before cooking as below.
  8. Brush with the remaining oil, sprinkle with sesame seeds if using, then bake on a baking sheet, seam-side down, for 15 mins until golden and crisp.
  9. Serve with a green salad, and a good dollop of extra chilli sauce on the side.

Recipe from

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