Prawn spring rolls
2
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 14 • Difficulty: Easy
Try a lighter variation of the traditional spring roll with this tasty, oven-baked version.
Ingredients
Brown rice noodles
40 g, vermicelli
Coleslaw mix, without dressing
1 packet(s), (1 x 500g packet)
Fresh ginger
1 tbs, finely grated
Garlic
2 clove(s), crushed
Soy sauce
1 tbs
Raw peeled 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)
Instructions
1
Preheat oven to 180°C. Line a baking tray with baking paper. Spray baking paper with oil. Cook noodles following packet instructions, rinse under cold water, then drain well. Cut roughly into 4 cm 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 minutes or until softened. Remove from heat, then 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 1 filo sheet in half crossways. Place level ¼ cup of prawn mixture across one corner. Fold sides over filling, then roll up tightly to enclose. Place on prepared tray, seam-side down. Repeat with remaining filo and filling to make 14 rolls in total. Lightly spray rolls with oil and bake for 20–25 minutes, until golden and crisp. Serve with chilli sauce.
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