Prawn spring roll wraps

10-30 minutes 30-60 minutes 4 servings 400 kcal or less bites canapés chinese snacks coriander entertaining filo pastry ginger nibbles noodle noodles prawn prawn spring rolls prawns quick sesame seed sesame seeds spring rolls sweet chilli sauce vegetable vegetables

N/A

Source

Ingredients

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)

Method

Heat oven to 220C/fan 200C/gas 7. Cook the noodles according to pack instructions. Heat 1 tsp oil in a large wok or non-stick frying pan. Stir-fry the vegetables, ginger and coriander stalks for 3-4 mins until almost cooked, but still with a little crunch. 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.

Brush 4 sheets of filo with a little of the oil, then cover with the remaining sheets. 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. These can now be frozen for up to 1 month; defrost thoroughly before cooking as below. 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. Serve with a green salad, and a good dollop of extra chilli sauce on the side.