We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Fruity prawn summer rolls
Makes: 8
Prep time: 30Total time: 
Recipe photograph by Tara Fisher
Fruity prawn summer rolls
This Vietnamese summer roll recipe is packed with juicy watermelon and sweet prawns and makes a great canapé
Makes: 8
Prep time: 30Total time:
See more recipes
Nutritional information (per serving)
Calories
124Kcal
Fat
4gr
Saturates
1gr
Carbs
16gr
Sugars
3gr
Fibre
1gr
Protein
6gr
Salt
2gr
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
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
-
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.
-
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.
-
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.