Prawn and red cabbage summer rolls with cashew butter dipping sauce
Check out these fresh prawn and red cabbage summer rolls with homemade cashew butter dipping sauce. These summer rolls are packed with punchy herbs and crunchy vegetables, a great summertime meal
- 1 nest rice vermicelli noodles50g
- 250g red cabbagethinly shredded
- 1 carrotshredded
- 1 tbsp fish sauce
- 1 limejuiced
- 9 spring roll (rice paper) wrappers
- 150g cooked peeled jumbo prawns
- from a large bunch mint leaves
- from a bunch coriander
DIPPING SAUCE
- 2 tbsp cashew butter
- 1 tbsp soy sauce
- 1 red chillifinely chopped
Nutrition: per serving
- kcal312low
- fat6.1g
- saturates1.2g
- carbs46.7g
- sugars6.3g
- fibre4.4g
- protein15.2g
- salt3.3g
Method
step 1
Put the rice noodles in a bowl, pour over a kettle of boiling water and leave for 5 minutes.
step 2
Drain in a colander and run under a cold tap until cool.
step 3
In a separate bowl, mix the red cabbage and carrot and toss with the fish sauce and 1 tbsp of lime juice.
step 4
To make the dressing, whisk the cashew butter, remaining lime juice, soy and chilli with 4-5 tbsp of hot water.
step 5
Dip a rice paper wrapper into hot water until softened, then fill with veg, rice noodles, a few prawns and some herbs in a horizontal line 1/3 of the way up the wrapper.
step 6
Fold up the bottom, then each side and roll so the filling is enclosed. Repeat with the remaining wrappers and filling.
step 7
Serve with the sauce.