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Crispy prawn spring rolls with vermicelli noodle salad
Crispy prawn spring rolls with vermicelli noodle salad
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Prep Time:
18 minutes
Cook Time:
12 minutes
Total Time:
30 minutes
Delicious prawn spring rolls bursting with vibrant Asian flavors.
Ingredients:
  • 250g cooked prawns, peeled, finely chopped
  • 1/2 small red capsicum, halved, deseeded, finely chopped
  • 4 green shallots, trimmed, finely sliced
  • 12 (20cm square) frozen spring roll pastry sheets, thawed
  • 6 sprigs fresh coriander
  • 13.80 gm peanut oil
  • 1 x 100g pkt Chinese vermicelli rice noodles
  • 65g (1 cup) bean sprouts
  • 40.00 ml chopped fresh coriander, extra
  • 40.00 ml chopped fresh mint
  • 80ml (1/3 cup) sweet chilli sauce
Instructions:
  • Preheat the oven to a toasty 230°C and prepare a baking tray with non-stick baking paper.
  • Combine prawns, capsicum, and green shallots in a bowl, tossing gently to mix.
  • Take two spring roll sheets and layer them on top of each other. Next, lay 1/4 cup of prawn mixture diagonally across the center, but leave 2cm of space at each end. Fold the side and bottom corners towards the center to cover the filling. Then, roll everything up towards the opposite corner, and remember to place a sprig of coriander on the pastry halfway through rolling.
  • Lay rolls on a lined tray, seam-side down, and brush with half the oil. Bake in a preheated oven until they start to brown, about 5-6 minutes. Flip the rolls, brush with the rest of the oil, and bake until golden brown, another 5-6 minutes.
  • Cook noodles in a saucepan of boiling water for 5 minutes until tender. Drain, rinse under cold water, and cut with kitchen scissors into 12cm lengths.
  • In a bowl, toss together noodles, bean sprouts, extra coriander, and mint. Cut spring rolls in half diagonally, then divide noodles and spring rolls among serving plates. Serve with sweet chilli sauce.

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