Crispy Summer Rolls

Served hot or warm with the sweet and spicy dipping sauce, this summer spring roll is a hit at any lunch or dinner table. Made with fresh prawns and crunchy filo pastry.

Quick Stats

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Easy
tray
14 mini spring rolls
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20 minutes bake time

Crispy Summer Rolls

Served hot or warm with the sweet and spicy dipping sauce, this summer spring roll is a hit at any lunch or dinner table. Made with fresh prawns and crunchy filo pastry.

Ingredients
  • 125g ready-softened vermicelli rice noodles
  • 22 cooked prawns, halved lengthways
  • 100g white cabbage, shredded
  • 1 carrot, grated
  • Handful coriander leaves
  • 2 tbsp roasted peanuts, roughly chopped
  • 1 x 270g pack Jus-Rol Filo Pastry
  • 4 tbsp sunflower oil

FOR THE DIPPING SAUCE

  • 1 tsp ginger paste
  • 1 tbsp fish sauce
  • 2 tbsp sweet chilli sauce
  • 1 lime, juiced

 

Equipment required
  • Pastry Brush
  • Baking Sheet
  • Kitchen scissors
Method
  1. Preheat the oven to 200°C (180°C fan oven) Gas Mark 6. Prepare all the filling ingredients first – put the noodles, halved prawns, cabbage, carrot, coriander and peanuts in bowls.
  2. Unroll the filo and use scissors to cut the whole stack of layers in half, so you have 14 smaller rectangles. Take one sheet at a time to assemble, keeping the rest covered with a tea towel.
  3. Brush the pastry all over with a little oil. Along one of the shorter edges of the pastry, add a few coriander leaves with 3 prawn halves. Top with some noodles, a little carrot, some shredded cabbage and a sprinkle of peanuts – don’t overfill it. Fold over the pastry at either end of the line of filling to keep it in, then roll up the filo tightly to make a spring roll shape. Brush a bit more oil over the outside and sit on a baking sheet. Repeat to make 13 more rolls.
  4. Bake the rolls for 20 minutes until golden and crispy. Meanwhile, mix together the dipping sauce ingredients and put in a small serving bowl. They’re delicious served hot or warm.