Prawn & Mango Summer Rolls
Preparation time is 20minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 12 sheets rice paper
- 300grams king prawns, cooked, peeled, deveined
- 1 large mango, de-stoned and sliced
- 1 medium cucumber, peeled into ribbons
- 2 medium carrots, chopped into matchsticks
- 4 spring onions, sliced
- 100grams red cabbage, shredded
- 1/2 bunch coriander, fresh, chopped
- 1/2 bunch mint, fresh, chopped
Nutrition per serving
1250kJ / 298Cal
1250 Kilojoules or 298 Calories
14% of daily energy intake*
Protein
17.0grams
Fat
1.2grams
Carbs
53.8grams
Sugars
16.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Fill a shallow dish with warm water. Assemble all the chopped vegetables on a large chopping board.
Step 2 of 3
Dip each rice paper sheet in the water and submerge until pliable. Remove from the water and lay out flat on a work surface. Arrange the vegetables, mango, prawns and herbs on one end, fold over and roll up tightly, taking care not to overfill each roll.
Step 3 of 3
Repeat with the remaining sheets and fillings and serve with satay sauce or sweet chilli dip, if desired.
Categories
- Low saturated fat
- High fibre
- High protein
- Prawn
- Vietnamese
- Spring rolls
- Low sugar
- Mango
- Entrees
- Low fat
- Woolworths
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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