Prawn Filo Rolls

Charmaine Lu -
  • 60g thread rice noodles
  • 1 tbsp oil
  • 300g pack of stir-fry leafy vegetables
  • Half a thumb-sized piece of ginger, grated
  • Small bunch of coriander, chopped
  • 200g raw peeled prawns, halved
  • 2 tbsp sweet chilli sauce
  • 8 small sheets of filo pastry
  • 1 tbsp sesame seeds
  • Preheat the oven to 220C. Cook the noodles according to pack instructions. Meanwhile, heat 1 tsp of oil and fry the vegetables, coriander stalks and ginger in a wok for 4 mins. Toss in the prawns and cook until pink, then stir in the chilli sauce, coriander leaves and noodles, then remove from the heat.
  • Brush half the filo sheets with a little oil, then cover with the remaining sheets. Pile a quarter of the vegetable and prawn mix along the narrow edge of each sheet, fold over the edges and roll to result in 4 large spring rolls. Brush with the remaining oil, sprinkle with sesame seeds, and bake - seam side down - for 15 mins until golden and crisp. Serve with green salad and dipping sauces.
20 mins
4 serving