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Prawn spring rolls

Prawn spring rolls

Total Time
50 min
20 min
30 min
Try a lighter variation of the traditional spring roll with this tasty, oven-baked version.


Brown rice noodles

40 g, vermicelli

Coleslaw mix, without dressing

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

Fresh ginger

1 tbs, finely grated


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)


  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.