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
Salmon with miso vegetables
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 18g pack instant misosoup
- 2 garlic clovesfinely grated
- 1 tbsp rice vinegaror white wine vinegar
- 100g thin-stemmed broccolicut into lengths and small florets
- 4 spring onionschopped
- 100g beansprout
- 2 big handfuls watercress(about 50-85g)
- 240g pack of 2 skinless salmon fillet
Nutrition: per serving
- kcal282low
- fat15g
- saturates3g
- carbs6g
- sugars4g
- fibre5g
- protein31g
- salt1.2g
Method
step 1
Make up the soup mix in a large pan with 500ml water and bring to the boil with the garlic and vinegar. Add the broccoli and spring onions, cover and cook for 5 mins.
step 2
Stir in the beansprouts and watercress, top with the salmon and cover again. Cook for 4 mins until the salmon flakes easily. Serve in bowls with a fork and spoon.
