Vegan rainbow spring rolls
Try these colourful vegan spring rolls as canapés for a party, vibrant with fresh veg and juicy mango. Serve with a sweet chilli dipping sauce
Thai basil prawns & mango salsa
Serves 4
Easy
Prep:
Cook:
Pair mango salsa with chilli-spiked prawns, baby spinach, asparagus tips and Thai basil in this healthy dish. Enjoy with jasmine rice
Skip to ingredients
- 300g brown jasmine rice
- 1 tsp sesame oil
- 4 garlic clovesthinly sliced
- 200g green beansroughly chopped
- 200g asparagus tipsroughly chopped
- 350g baby spinach leaves
- 300g raw king prawns
- 25g Thai basil
- ½ red chilli(deseeded, if you like), finely sliced
For the sauce
- 1 tbsp light brown soft sugar
- 1 tbsp fish sauce
- 4 tbsp lime juice
For the mango salsa
- 1 large mangostoned, peeled and finely chopped
- ¼ red onionfinely chopped
- ¼ cucumberfinely chopped
- small handful of corianderfinely chopped
- 1-2 tbsp lime juice
- ½ red chilli(deseeded, if you like), sliced
Nutrition: Per serving
- kcal416
- fat4g
- saturates1g
- carbs69g
- sugars15g
- fibre8g
- protein22ghigh
- salt1.65g
Method
step 1
Cook the rice following pack instructions and set aside. To make the mango salsa, mix all the ingredients together in a large bowl. Season and set aside. Combine all the sauce ingredients in a small bowl with 4 tbsp water. Set aside.
step 2
Heat the sesame oil in a large, deep, frying pan over a medium heat and fry the garlic for about 2 mins until just golden brown, being careful not to burn it. Stir in the green beans and a splash of water, cover and cook for 2-3 mins until almost tender. Add the asparagus tips and stir well, then the spinach. Cover and cook for 2-3 mins to wilt.
step 3
Add the prawns, basil and chilli and cook, stirring continuously for 3-4 mins until the prawns are pink and opaque. Stir in the sauce and heat through for another minute or two. Serve immediately with the jasmine rice and mango salsa.
