Prawn Spring Roll Wraps

Prawns have staked their claim as a snack food and paired with the right sauce can be scrumptious little bites of heaven  


  • 1 table-spoon sunflower oil
  • 8 small sheets filo pastry
  • Half finger-length fresh root ginger, grated
  • Small bunch coriander, stalks finely sliced, leaves roughly chopped
  • 1 table-spoon sesame seeds (optional)
  • 300g fresh stir-fry vegetables – we recommend a mix of mushrooms, carrot, green onions, peas, french beans but feel free to use anything that catches your fancy.
  • 2 table-spoon sweet chili sauce, plus extra to serve (recipe below)
  • 250g prawns, cut small – 1/2 Kg FishVish Curry Prawns or Small Prawns
  • 1 bundle dried thread rice noodles (about 60g)


  1. Thaw the Curry Prawns or Small Prawns from FishVish completely and pat dry.
  2. Set your oven to 200°C. 
  3. Cook the noodles as per instructions on the packet.
  4. In a frying pan heat 1 tablespoon of oil and fry the vegetables, coriander stalks and ginger for 5 minutes. 
  5. Add prawns and cook for 2 minutes. 
  6. Add sweet chili sauce and stir. 
  7. Add cooked noodles and coriander leaves and remove from heat. 
  8. Transfer mixture to a bowl, cover and set aside.
  9. Use some oil to brush four filo sheets. Cover each oiled filo sheet with one other sheet. 
  10. Use quarter of the prawn mixture on each filo sheet along the edge. 
  11. Fold over the side edge and roll up.
    Tip: These rolls can be frozen for a month. Ensure you defrost thoroughly before cooking as follows. 
  12. Brush each roll with some oil, and add a few sesame seeds to each. 
  13. Bake on a sheet for 15 minutes with the seam-side down. Serve with salad and sweet chili sauce.  

Sweet Chili Sauce Recipe


  • 1 cup water
  • 1 cup rice vinegar
  • 1 cup sugar
  • 2 teaspoons fresh ginger root, minced
  • 1 teaspoon garlic, minced
  • 2 teaspoons hot chile pepper, minced
  • 2 teaspoons ketchup
  • 2 teaspoons cornstarch


  1. Pour water and vinegar into a saucepan, and bring to a boil over high heat. 
  2. Stir in sugar, ginger, garlic, chili pepper, and ketchup; simmer for 5 minutes. 
  3. Stir in cornstarch. Remove saucepan from stove to cool. 
  4. Transfer to a bowl, cover, and refrigerate until needed.

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