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Prawn & Pumpkin Seed Thai Rice Wraps

Makes 10


Pack pre-made rice wraps


Fresh or cooked medium sized prawns or around 2-3 per wrap

Finely chopped fresh ginger

2 Cloves garlic - finely chopped

1 Lemon grass stick - very finely chopped

Fresh chopped coriander

1/4 of a cup of pumpkin seeds - whole or chopped

Small splash tamari sauce if seasoning is required

Use light olive olive to cook prawns, ginger and lemon grass,  once cooked add a splash of toasted sesame oil for flavour.


Sprouted broccoli seeds

2 x tablespoons of blueberries

For dressing use olive oil and lemon juice


Slice prawns in half and cook prawns in the olive oil, ginger, garlic and lemon grass - on a medium heat .Once cooked, add coriander and pumpkin seeds to pan - divide into the amount of wraps you will make.

Follow instructions on rice wrap pack - place the mixture in middle of wrap.

Wrap as tightly as possible, leave to cool and wrap to ‘Set’. Serve whole or slice diagonally and display.

Option: You can cook the complete wrap with mixture in - place on grease proof paper on a tray,

brushing very lightly with light olive oil. Place in 150 degree oven for 15-20 minutes.

VEGAN Option:

Use Tempeh (high source of protein), broad beans (good source of protein) or fresh coconut (moderate source of protein)

Avoid frying the wraps as this will brown the proteins in the wraps and damages the fats.



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