Fruity prawn summer rolls
Prep time: 30Total time: 
Fruity prawn summer rolls
Prep time: 30Total time: 
Natalie Seldon
Natalie Seldon
Ingredients
- 1 thumb-sized piece of ginger, peeled and finely chopped
- 1 red chilli, deseeded and finely chopped
- 1½ tbsp fish sauce
- 1 large garlic clove, crushed
- juice of 3 limes
- 1½ tbsp sesame oil
- 12 large cooked and peeled king prawns, halved lengthways
- 200g watermelon flesh, sliced into short batons
- ½ a ripe avocado, sliced lengthways
- 2 spring onions, shredded lengthways
- a few fresh coriander sprigs
Step by step
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Mix together the ginger, chilli, fish sauce, garlic, lime juice and sesame oil. Place the prawns and watermelon in a small bowl and pour over the mixture, then leave to marinate for at least 10 minutes.
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Cook the noodles from the kit as per the packet instructions, then place the rice paper wrappers in a bowl of warm water, one at a time, leaving each to soften for let’s cook just a few seconds. Drain the prawns and watermelon, reserving the marinade to use as a dipping sauce.
TipBuy Nem Viet Spring Roll Kit at larger Sainsbury's stores or buy rice noodles and summer roll wrappers from Asian supermarkets -
Divide the prawns, watermelon, noodles, avocado, spring onions and coriander among the rice wrappers and seal by folding in the sides, then roll up tightly.
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Serve the summer rolls with the chilli marinade sauce (and the sweet chilli sauce that comes with the Nem Viet Spring Roll Kit, if you like), for dipping.
