Prawn Summer Rolls

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

For 8 pieces

Nutritional Information

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


  • Marinade
  • 1 lime ', rinsed with hot water
  • 4 tsp. soya sauce
  • 3 tsp. sesame oil
  • 1 garlic cloves, pressed
  • 1 red chili, finely chopped
  • 32 organic peeled raw prawns (ca. 360 g)
  • oil to fry
  • Spring Rolls
  • 8 rice paper
  • 2 tbsp. peppermint leaves
  • 0.5 mango, peeled, cut into 5-mm-thick slices
  • 0.5 cucumber, geschält, entkernt, in ca. 5 cm langen Streifen
  • 8 leaves mini 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 tablespoons of the sauce, cover and leave to marinate in the fridge for about an hour. Set aside the remainder of the sauce. Heat the oil in a non-stick frying pan. Fry the prawns for approx. 2 mins., then remove from the pan.
  • Spring Rolls

    Place 1 sheet of rice paper in warm water for approx. 30 seconds then lay on a damp cloth. Place 4 prawns, a little mint, 1 slice of mango, a few slices of cucumber and 1 leaf of mini lettuce on each piece of rice paper. Drizzle over a little of the remaining sauce. Fold the edges inwards, then roll up from below, 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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