Prawn filo wraps

Name: Prawn filo wraps
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
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)

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.5 out of 5.29 ratingsRate

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These healthy prawn bites make a great light lunch or snack with a little bowl of sweet chilli sauce

Freezable (Can be frozen uncooked)

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal241
fat5g
saturates1g
carbs39g
sugars8g
fibre0g
protein14g
salt1.29g

low

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, November 2008

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A star rating of 4.5 out of 5.29 ratings

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