Prawn and Vegetarian Summer Rolls With Satay Noodle Salad

Looking for a light, refreshing snack, perfect for warm evenings when you just want something crisp, colourful, and full of nutrients?

Packed with crunchy veg, creamy avocado, and fragrant herbs, every bite of these summer rolls taste fresh and light! Paired with a zingy, protein-rich satay noodle salad, this dish is as satisfying as it is nourishing.

Whether you want to add the prawns or you’d rather go for the vegetarian version, dipping each summer roll into the homemade satay sauce is a real treat, and this recipe creates a vibrant plate, perfect for any occasion.

Serves: 2

Prep time: 20 mins

Cook time: 0 mins

INGREDIENTS:

Rolls:

• 8 rice paper sheets
• 150g cooked prawns
• ½ cucumber, finely sliced into matchsticks
• ½ carrot, finely sliced into matchsticks
• ½ red pepper, finely sliced into matchsticks
• ½ avocado, finely sliced into matchsticks
• A small handful of fresh coriander, finely chopped
• 1 tsp white and black sesame seeds

Noodle Salad:

• 100g rice noodles, cooked
• 50g shredded red cabbage
• 1 carrot, grated
• 4 radishes, finely sliced
• ½ red pepper, finely sliced
• 1 spring onion, finely sliced
• 3 tbsp fresh coriander, finely shopped
• 1 tbsp unsalted roasted peanuts, crushed

Satay sauce:

• 2 tbsp smooth natural peanut butter
• 1 tsp maple syrup
• 1 tsp lemon juice
• 1 tsp soy sauce
• 1–2 tbsp water (to loosen)
• 1 tsp chilli flakes

METHOD:

1. Dip a rice paper sheet into cold water for a few seconds until just softened, then lay it flat on a chopping board.

2. If you are going to be making prawn summer rolls, slice the prawns in half lengthways if they are large.

3. For the prawn rolls, arrange a few slices of prawn along with cucumber, carrot, red pepper, avocado, and coriander leaves in the centre of the sheet. Fold the sides over the filling, then roll up tightly to seal. Repeat to make 2 prawn rolls per person.

4. For the veggie rolls, arrange just the vegetables and herbs in the centre of the rice paper sheet without any prawns. Roll up in the same way. Make 2 veggie rolls per person.

5. Once all the rolls are made, sprinkle with sesame seeds. Pop in the fridge until ready to serve. Top tip – make a few of these at a time for an easy food prep or snack for in the week.

6. Add all of the ingredients for the noodle salad into a large bowl, mix well.

7. For the sauce, stir together the peanut butter, maple syrup, lemon juice, soy sauce, and a little water in a bowl until smooth and creamy. Add extra water if needed to adjust the consistency.

8. Pour satay sauce over noodle salad and combine well.

9. Serve up noodle salad and top with your preferred prawn or veggie rolls, enjoy.

If prepping for the week, store in the fridge for up to 3 days and keep sauce separate until serving to prevent the salad going soggy.

Discover more summer recipes here.