Vietnamese prawn summer rolls
Fresh-tasting rice paper rolls packed with shellfish, light vermicelli noodles, carrots, cucumber and herbs, with a sweet ginger chilli dipping sauce
Crab noodle salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g fine rice noodle
- ½ courgettecoarsely grated
- 100g fresh white crabmeat
- ½ cucumberhalved lengthways, deseeded and thinly sliced
- 1 small red chillideseeded and finely chopped
- 4 spring onionsthinly sliced
- handful corianderleaves
- handful mintleaves, torn if large
For the dressing
- 2 tbsp rice wine vinegar
- 2 tbsp tamari(wheat-free alternative to soy sauce)
- 1 tsp toasted sesame oil
- 1 tsp soft brown sugar
- juice and zest 1 limeplus wedges to serve
Nutrition: per serving
- kcal249low
- fat11glow
- saturates2g
- carbs22g
- sugars3g
- fibre2g
- protein13g
- salt1.6g
Method
step 1
Mix the dressing ingredients together in a large bowl, taste and add seasoning, if you like. Cover the noodles in freshly boiled water and let soak for 5 mins, then drain, rinse under the cold tap and add to the bowl with the dressing. Stir through the courgette and leave to cool completely.
step 2
Mix through the crabmeat and the rest of the ingredients. Using clean hands, pile onto plates, drizzling with any leftover dressing from the bowl. Serve with lime wedges.
