These healthy prawn bites make a great light lunch or snack with a little bowl of sweet chilli sauce
Prep:10 mins
Serves 4
1 bundle dried thread rice noodles (about 60g)1 tbsp sunflower oil300g pack fresh stir-fry vegetable – go for a leafy mixhalf finger-length fresh root ginger, gratedsmall bunch coriander, stalks finely sliced, leaves roughly chopped200g raw peeled prawn, halved2 tbsp sweet chilli sauce, plus extra to serve8 small sheets filo pastry1 tbsp sesame seeds (optional)
STEP 1Heat oven to 220C/fan 200C/gas 7. Cook the noodles according to pack instructions. Heat 1 tsp oil in a large wok or non-stick frying pan. Stir-fry the vegetables, ginger and coriander stalks for 3-4 mins until almost cooked, but still with a little crunch. Throw in the prawns for 1 min until pink, then stir in the sweet chilli sauce, coriander leaves and noodles, then remove from the heat.STEP 2Brush 4 sheets of filo with a little of the oil, then cover with the remaining sheets. 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. These can now be frozen for up to 1 month; defrost thoroughly before cooking as below. Brush with the remaining oil, sprinkle with sesame seeds if using, then bake on a baking sheet, seam-side down, for 15 mins until golden and crisp. Serve with a green salad, and a good dollop of extra chilli sauce on the side.
