Photo of Prawn spring rolls by WW

Prawn spring rolls

SmartPoints® value per serving
Total Time
50 min
20 min
30 min


Brown rice noodles

40 g, vermicelli

Coleslaw, without dressing

1 packet(s), (1 x 500g packet)

Fresh ginger

1 tbs, finely grated


2 clove(s), crushed

Soy sauce

1 tbs

Green prawns

300 g, (weighed peeled), roughly chopped

Fresh coriander

½ cup(s), chopped

Filo pastry

14 sheet(s)

Light sweet chilli sauce

2 tbs

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 180˚C. Line a baking tray with baking paper. Spray baking paper with oil. Cook noodles following packet instructions, rinse with cold water, then drain well. Cut roughly into 2cm pieces with kitchen scissors. Set aside.
  2. Meanwhile, heat a large non-stick wok or frying pan over medium-high heat. Add coleslaw, ginger, garlic and soy, and stir-fry for 4-5 minutes or until softened. Remove from heat, stir through prawns, coriander and noodles. Season with salt and pepper. Transfer to a large shallow dish and set aside in fridge for 10 minutes to cool.
  3. Fold each filo sheet in half crossways to give you 14 rectangles in total. Working with 1 filo rectangle at a time, place levelled ¼ cup of filling across 1 corner, fold sides over filling, then roll up tight to enclose. Place on prepared tray, seam-side down. Repeat with remaining filo and filling to make 14 spring rolls. Lightly spray spring rolls with oil and bake for 20-25 minutes until golden and crisp. Serve with sauce.