Description
Crispy prawn spring roll wraps packed with fresh stir-fry vegetables, aromatic ginger, and coriander, wrapped in delicate filo pastry and baked to golden perfection. These vibrant and flavorful spring rolls make a perfect appetizer or light meal, served alongside a refreshing green salad and extra sweet chilli sauce for dipping.
Ingredients
Scale
Main Ingredients
- 1 bundle dried thread rice noodles (about 60g)
- 1 tbsp sunflower oil
- 300g pack fresh stir-fry vegetables – preferably a leafy mix
- Half finger-length fresh root ginger, grated
- Small bunch coriander, stalks finely sliced, leaves roughly chopped
- 200g raw peeled prawns, halved
- 2 tbsp sweet chilli sauce, plus extra to serve
- 8 small sheets filo pastry
- 1 tbsp sesame seeds (optional)
Instructions
- Prepare the noodles: Cook the dried thread rice noodles according to the package instructions. Once cooked, drain and set aside.
- Stir-fry the vegetables: Heat 1 teaspoon of sunflower oil in a large wok or non-stick frying pan over medium-high heat. Add the fresh stir-fry vegetables, grated ginger, and finely sliced coriander stalks. Stir-fry for 3-4 minutes until vegetables are almost cooked but still retain a slight crunch.
- Add prawns and sauce: Add the halved raw peeled prawns to the pan and cook for 1 minute until they turn pink. Stir in 2 tablespoons of sweet chilli sauce, chopped coriander leaves, and the cooked noodles. Mix well and then remove the mixture from the heat.
- Assemble the spring rolls: Brush 4 sheets of filo pastry with some sunflower oil, then cover each with an additional sheet of filo. Place a quarter of the prawn mixture along the narrow edge of each layered filo sheet, fold over the edges, and carefully roll up to form 4 large spring rolls.
- Optional freezing: These assembled spring rolls can be frozen for up to 1 month. When ready to cook, defrost thoroughly before baking.
- Bake the spring rolls: Preheat the oven to 220°C (200°C fan)/Gas Mark 7. Brush the spring rolls with the remaining sunflower oil, sprinkle with sesame seeds if using, and place seam-side down on a baking sheet. Bake for 15 minutes until golden and crisp.
- Serve: Serve the crispy prawn spring roll wraps hot with a fresh green salad and a good dollop of extra sweet chilli sauce on the side for dipping.
Notes
- Use fresh leafy stir-fry vegetable mixes for best texture and flavor.
- Be careful when handling filo pastry as it can dry out quickly; cover unused sheets with a damp cloth.
- Freezing the assembled rolls before baking is a great make-ahead option.
- To reheat from frozen, bake until thoroughly hot and golden, adding a few extra minutes if necessary.
- Sesame seeds are optional but add a nice crunch and nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Keywords: prawn spring rolls, filo pastry spring rolls, baked spring rolls, Asian appetizer, easy prawn recipe, healthy spring rolls
