Prawn summer rolls

Total time: 1hr 30m
Preparation Time: 30m

For 8 piece

Nutritional Information

Contains 144 Kcal, 16g Protein, 10g Carbohydrates, 4g Fat


  • Marinade
  • 1 lime, rinsed with hot water; use grated zest and 3 tbsp of juice
  • 4 tsp soy sauce
  • 3 tsp sesame oil
  • 1 garlic clove, pressed
  • 1 red chilli, finely chopped
  • 32 shelled, raw prawns (approx. 360 g)
  • oil for frying
  • Rolls
  • 8 rice paper
  • 2 tbsp peppermint leaf
  • 0.5 mangoes, peeled and cut into slices approx. 5 mm thick
  • 0.5 cucumber peeled, deseeded, cut into strips approx. 5 cm long
  • 8 leaves baby lettuce

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  • Marinade

    Combine the lime with all the other ingredients up to and including the chilli. Coat the prawns with 2 tbsp of the marinade, cover and marinate in the fridge for approx. 1 hr. Set aside the remainder of the marinade. Heat the oil in a non-stick frying pan. Fry the prawns for approx. 2 mins., then remove from the pan.
  • Rolls

    Place a sheet of rice paper in warm water for approx. 30 secs. then lay on a damp cloth. Place 4 prawns, a little mint, 1 slice of mango, several strips of cucumber and 1 baby lettuce leaf in the centre of each sheet of rice paper. Drizzle over a little of the remaining marinade. Fold the edges inwards, then roll up from the bottom, place on a plate, and cover with a damp cloth. Repeat the process with the remaining rice sheets and ingredients.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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