Ingredients

The following ingredients have 4 Servings
  • 1 bundle (60g) vermicelli rice noodles
  • to cook oil
  • 1 pack (300g) stir-fry vegetables
  • 1 knob ginger, grated
  • 1 bunch coriander stalks, chopped
  • 1 bunch chopped coriander leaves
  • 200g raw peeled prawns, halved
  • 2 tbsp chilli sauce
  • 4 sheets filo pastry
  • for topping sesame seeds
  • to serve green salad
  • sauce to serve sweet chilli

Instruction

  • Heat oven to 220c/fan 200c/gas 7. cook vermicelli rice noodles following pack instructions. heat a little oil in a wok. stir-fry vegetables, ginger and a bunch of chopped coriander stalks for 3-4 minutes until almost cooked. Throw in prawns for 1 minute until pink, then stir in sweet chilli sauce, a bunch of chopped coriander leaves and the noodles, then remove from the heat.
  • Halve 4 sheets of filo pastry lengthways to make 8 pieces. Brush 4 pieces with a little oil, then cover each with another piece. pile a quarter of the prawn mixture along the narrow edge of each sheet, fold over the edges, then roll up to give you 4 large spring rolls. brush with more oil, sprinkle with sesame seeds, then bake on a baking sheet, seam-side down, for 15 minutes until golden and crisp. serve with a green salad, and a dollop of sweet chilli sauce on the side.