Prawn and Mango Summer Rolls with Sweet Chilli Dip
Ingredients
- 300 g cooked king prawns
- 12 rice paper wrappers
- 1 ripe mango
- 100 g rice vermicelli noodles
- 2 carrot
- 20 g fresh mint leaves
- 4 tbsp sweet chilli sauce
- 0.5 cucumber
Nutrition (per serving)
- Calories
- 388 kcal
- Protein
- 18.1 g
- Carbohydrate
- 73 g
- of which sugars
- 23.2 g
- Fat
- 1.9 g
- of which saturates
- 0.4 g
- Fibre
- 3.9 g
- Salt
- 1.84 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice vermicelli noodles according to packet instructions. Drain, rinse under cold water and set aside.
- 2
Peel and julienne the carrots and cucumber. Peel the mango and slice into thin strips.
- 3
Fill a large shallow dish with warm water. Dip a rice paper wrapper into the water for 20–30 seconds until pliable. Lay flat on a damp board.
- 4
Place a few prawns, a small bundle of noodles, mango, carrot, cucumber and mint leaves in the centre of the wrapper.
- 5
Fold the sides in and roll tightly to enclose the filling. Repeat with the remaining wrappers and filling.
- 6
Serve immediately with the sweet chilli sauce for dipping.
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