Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
For the dressing
- 1tablespoons chilli garlic sauce
- 1teaspoons maple syrup
- 2tablespoons soy sauce, reduced salt
- 1tablespoons rice wine vinegar
- 225grams king prawns, cooked, peeled
- 1 large cucumber, sliced into ribbons with a vegetable peeler
- 2 medium carrots, sliced into ribbons with a vegetable peeler
- 225grams rice noodles
- 100grams white cabbage, shredded
- 3tablespoons coriander, fresh, chopped
- 3tablespoons mint, fresh, chopped
- 4 medium spring onions, chopped
Nutrition per serving
1480kJ / 352Cal
1480 Kilojoules or 352 Calories
17% of daily energy intake*
Protein
18.4grams
Fat
1.5grams
Carbs
64.8grams
Sugars
12.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This prawn summer roll bowl has all the flavours of the takeaway favourite without the rice paper wrapper.
Method
Step 1 of 4
Cook the rice noodles according to pack instructions, drain and set aside in a large mixing bowl.
Step 2 of 4
Whisk the garlic and chilli paste, maple syrup, sesame oil, soy sauce and rice wine vinegar together in a small bowl.
Step 3 of 4
Add the cucumber and carrot ribbons, shredded cabbage, chopped herbs, spring onions and prawns to the bowl.
Step 4 of 4
Pour the dressing over and toss to coat everything well. Serve in bowls with more fresh herbs on top.
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