Prawn spring rolls

Serves: 4 (2 spring rolls per portion)
Prep: 25 minutes
Cook: 30 minutes


• 1 carrot grated (110g when peeled)
• 4 spring onions (80g), finely sliced
• 1 red pepper, (140g when deseeded) very thinly sliced and cut into 4cm matchsticks
• 2 cloves garlic, crushed
• 2 tsp Chinese 5 spice
• 2 tsp reduced salt soy sauce
• Pinch of chili flakes
• Juice of half lime or lemon
• 100g cooked peeled cold water prawns (small ones or chopped large prawns)
• 150g cooked rice noodles (ready made) cold
• 4 sheets filo pastry
• 12 Sprays of oil.


Top tips
• With filo pastry work with one sheet at a time and keep the rest covered with a tea towel to prevent it from drying out
• You could use any quick cooking vegetables, try adding beansprouts, finely shredded cabbage or green beans
• Try with cooked meat such as chicken, duck or ham. (Always use cooked meats rather than raw)
• If you don’t have spray oil use 1 tbsp rapeseed or sunflower oil and brush it sparingly onto the filo pastry with a pastry brush.


1. Preheat oven to 180°C /gas 4
2. Mix the carrot, spring onions, red pepper, garlic, 5 spice, soy sauce, chili flakes, lime juice and prawns together and set aside for
2 minutes
3. Stir the vegetable and prawn mixture into the noodles. Divide the mixture into 8 piles on a plate
4. Unroll 4 filo pastry sheets and cut in half, then place 2 halves on a work surface and cover the remaining ones with a damp tea towel to stop them drying out
5. Spray sheets with oil then place some of the mixture in a sausage shape at the bottom of each piece, leaving a 3 cm gap at the sides. Roll up tucking in the sides as you go
6. Spray a baking tray with oil
7. Place the rolls seam down on the baking tray and spray again with oil
8. Bake for 25–30 mins until golden and crisp, turning a couple of times to ensure even cooking.


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