Prawn Filo Parcels

Charmaine Lu -
  • 60g dried thread rice noodles
  • 1 tbsp oil
  • 300g stir-fry leafy vegetable mix
  • ½ thumb-sized piece of ginger, grated
  • Small bunch of coriander, leaves chopped, stalks sliced
  • 200g raw peeled prawns, halved
  • 2 tbsp sweet chilli sauce
  • 8 filo pastry sheets
  • 1 tbsp sesame seeds
  • Preheat the oven to 220C. Cook the noodles according to packet instructions, and stir-fry the veggies in 1 tsp of oil in a wok with the ginger and coriander stalks for 4 mins. Toss in the prawns and cook for 1 minute, then stir in the coriander leaves, noodles and sweet chilli sauce and remove from the heat.
  • Brush half the filo sheets with a little oil and cover with the remaining sheets. Place ¼ of the prawn mixture along the narrow edge of each sheet and fold the edges over, before rolling up to create 4 spring rolls. Brush with a little more oil, sprinkle with sesame seeds and bake in the oven - seam-side down - for about 15 mins or until crisp and golden.
20 mins
4 serving