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Vegie and Prawn Spring Rolls

Preparation time:
10 mins
Cooking time:
7 mins
Servings:
2
Rating:
Stuffing rice-paper sheets with fresh vegies and protein is an inexpensive, gluten-free alternative to a sandwich.

Ingredients

1 cup bean sprouts
1 cup cabbage, finely shredded
1/3 cup mint, chopped
1 medium carrot, grated
1 bird's-eye chilli, seeded and finely chopped
2 shallots, finely chopped
1/3 cup peanuts, chopped
2 tsp fish sauce
1 tbs sesame oil
6 large rice-paper sheets
6 large king prawns, shelled

Method

1. Combine sprouts, cabbage, mint, carrot, chilli, shallots and peanuts in a large bowl.
2. Stir through fish sauce and sesame oil.
3. Pour some hot water into a large bowl and dip a rice-paper sheet into the water to soften.
4. Stretch rice paper across a flat surface and spoon cabbage mixture across the bottom third of the sheet, leaving enough space on the ends to tuck the rice paper in around the filling.
5. Place 1 prawn on top of mixture, then roll paper, tucking in the sides.
Repeat to make 6 rolls and serve.

Notes

Nutritional Info per serving (3 rolls)
1,691 kJ (404 cal), 22 g protein, 31 g carbs, 7 g fibre, 20 g fat (3 g sat fat), 1,154 mg sodium

Source:
Prevention
Author:
Stylist:
Georgina Ropiha
Photographer:
Brett Stevens

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