Vietnamese Prawn Spring Roll Salad

You don't need to eat boring, to eat healthy, and this Vietnamese inspired Spring Roll Prawn Salad will keep you very interested this summer!

20 minutes cook

Serves 4

Ori Goldberg

Ingredients

Poached Prawns:

165g prawns

2 garlic cloves, crushed

2 tbspfresh ginger, sliced

1 red chilli

1 green onion

1 tspsalt and white pepper

Salad:

1romaine lettuce

20g fresh coriander

2 carrots, made into ribbons

1/4 red cabbage, shredded

2red chillies, sliced

3 spring onions, sliced

4spring roll wrapper sheets

Sweet Chilli Vinaigrette:

2 tbssweet chilli sauce

1 tspgarlic, and ginger paste

2 tspfish sauce

1/2 lime, juiced

1 tbsp soy sauce

2 tbspwater (for consistency)

This Vietnamese Spring Roll Salad is exactly the staple you need this summer. Packed full of fresh cooling vegetables, earthy herbs, and a sweet and tangy sweet chilli vinaigrette. Finished with fragrant poached prawns and crispy spring roll wrapper croutons, we can't wait for our healthy summer!

Method

Start by preparing all our salad ingredients, as this dish doesn't take long to come together at all! Cut all out veggie - shred the lettuce and cabbage, peel the carrots into ribbons, and slice the red chillies and spring onions and set aside.

Make the sweet chilli vinaigrette by mixing all our ingredients together in a small bowl, leaving it to develop in flavour until we're ready to use!

Place the spring roll wrappers on a lined baking sheet, brush with oil and bake for a few minutes at 180°c, until golden and crispy.

Lastly, poach the prawn - In a small saucepan of water, add our aromatics: garlic, ginger, chilli and green onion. Season the water with salt and a little white pepper, being a simmer, and add in the prawns. Turn down the heat and cook until the prawns become pink, about 5-7 minutes.

Mix together out salad veggies, and the prawns, before dressing with our vinaigrette, and finishing with our crispy spring roll wrappers!