Prawn, mango and avocado rolls

Serves: 4 (3 rolls plus dipping sauce per serve)
Time to make: 30 mins

Total cost: $ 27.48 / $ 6.87 per serve

(at time of publication)

Ingredients

18 tiger prawns, cooked, peeled, deveined, halved
100g flat rice noodles
12 large rice paper wrappers
1 cup mint leaves
2 medium carrots, trimmed, peeled into ribbons
2 medium Lebanese cucumbers, trimmed, peeled into ribbons
1 large ripe mango, thinly sliced
1 medium avocado, thinly sliced
100g snow pea sprouts, trimmed
Dipping sauce
4 teaspoons sweet chilli sauce
4 teaspoons lime juice
2 teaspoons grated ginger
1 teaspoon fish sauce

Instructions

1 Cut prawns in half lengthways. Place rice noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes to soften. Drain; rinse under cold water. Roughly cut noodles into smaller lengths with scissors.

2 Fill a large bowl three-quarters full with lukewarm water. Working with 1 wrapper at a time, fully immerse in water for 30 seconds. Use fingertips to gently press down so ends don’t curl up. Lay wrapper flat on a damp tea towel.

3 Lay a mint leaf along centre of wrapper and top with 3 prawn halves. Put 2 carrot and 2 cucumber ribbons alternately over the top to create stripes. Trim the ribbons to shorter lengths if too long.

4 Top with some mango, noodles, avocado, mint and snow peas. Fold over the end closest to you, then tuck in the sides; roll up. Lightly splash water on a sheet of non-stick baking paper. Rest the roll on damp baking paper so it won’t dry out. Repeat with remaining wrappers and filling to make 12 rolls.

5 To make dipping sauce, mix all ingredients in a bowl and serve with rice paper rolls.

Nutrition Info (per serve)

Kilojoules 1940kJ

Calories 463cal

Protein 24g

Total fat 13g

–Saturated fat 2g

Carbohydrates 60g

–Sugars 17g

Dietary fibre 8g

Sodium 790mg

Calcium 170mg

Iron 3mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

Variations

Make it gluten free: Check sauces in dipping sauce are gluten free.

HFG tip

Rice paper rolls will keep for up to 2 days in an airtight container in the fridge. Cover with a piece of damp non-stick baking paper to prevent them drying out.
Dipping sauce will keep in the fridge for 3 days.

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