Seafood

Prawn and Courgette Spring Rolls

cook 10 mins
Ingredients
  • 3 large courgettes
  • 1 large carrot, cut into matchsticks
  • 4 spring onions, shredded
  • 25 g (1 oz) bean sprouts
  • 1 red pepper and 1 yellow pepper, cored, deseeded and thinly sliced
  • 100 g (3 1/2 oz) peeled cooked prawns
  • 12–15 mint leaves
  • 12–15 coriander leaves
  • 40 g (1 3/4 oz) rocket leaves
  • 250 g (8 oz) ready-made salsa
Directions
  • Using a vegetable peeler, thinly slice the courgettes into long, wide ribbons. Place the slices on a clean surface.
  • Place a few pieces of each vegetable, 1 teaspoon of the prawns and a few herbs on to the end of each courgette slice, then roll up to enclose the filling.
  • Place the rolls in a steamer and steam for 6–8 minutes until tender.
  • Serve with rocket leaves and salsa.
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