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Prawn and red cabbage summer rolls with cashew butter dipping sauce

Published: June 6, 2017 at 5:00 PM

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Serves 3

Easy

Total time: 40 mins

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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

Low calorie

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Try these prawn and red cabbage rolls, then check out our classic red cabbage, pickled red cabbage, slow cooker red cabbage and more Christmas red cabbage recipes.

Ingredients

Nutrition

• 1 nest rice vermicelli noodles

  50g

• 250g red cabbage

  thinly shredded

• 1 carrot

  shredded

• 1 tbsp fish sauce

• 1 lime

  juiced

• 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 chilli

  finely chopped

Nutrition: per serving

• kcal312

  low

• fat6.1g

• saturates1.2g

• carbs46.7g

• sugars6.3g

• fibre4.4g

• protein15.2g

• salt3.3g

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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.

To make the prawn and red cabbage summer rolls with cashew butter dipping sauce gluten free swap the soy sauce for tamari.

3 prawn and red cabbage summer rolls = 312 kcals

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