Crisp prawn and turkey parcels

Crisp prawn and turkey parcels

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  • 0:45 Prep
  • 0:05 Cook
  • 4 Servings
  • Advanced

Once Christmas day’s over, put leftovers to good use with imaginative dishes that reinvent Christmas ingredients.

Featured in
Turkey recipes, Starters recipes


  • 80g (1 cup) finely shredded savoy cabbage
  • 400g cooked prawns, peeled, cleaned, cut into 2cm pieces
  • 160g (1 cup) shredded roast turkey or barbecued chicken
  • 2 spring onions, finely chopped
  • 2 teaspoons finely grated ginger
  • 6 sheets spring roll pastry, (see note) thawed
  • Vegetable oil, to shallow-fry
  • 1 carrot, peeled into ribbons
  • 2 cups bean sprouts
  • 1/4 cup coriander leaves, chopped
  • 2 tablespoons chopped roasted peanuts
  • Steamed rice (optional), to serve

Vietnamese Dressing

  • 1/2 red bird's-eye chilli, seeded, finely chopped
  • 1/2 clove garlic, finely chopped
  • 3 teaspoons caster sugar
  • 1 tablespoon rice vinegar
  • 2 tablespoons fish sauce
  • 1 lime, zested, juiced


  • Step 1
    To make the dressing, whisk all the ingredients with 2 tablespoons water in a bowl.
  • Step 2
    To make parcels, combine cabbage, prawns, turkey, onions and ginger in a bowl. Cut each pastry sheet into 4. Place 1 tablespoon prawn mixture in the centre, leaving a 2cm border. Brush the border lightly with water. Bring corners into the centre, folding like an envelope, and press edges together to seal. Makes 24.
  • Step 3
    Fill a large frying pan 2cm deep with oil and heat over medium heat. Working in 2 batches, cook parcels for 1 minute each side or until golden. Remove with a slotted spoon and drain on paper towel.
  • Step 4
    To make carrot salad, toss carrot, bean sprouts, coriander and half the dressing in a bowl. Scatter with peanuts.
  • Step 5
    Place prawn and turkey parcels on a tray and serve with the remaining dressing, salad and rice, if using.


  • 1765 kj


  • 22g

    Fat Total

  • 3g

    Saturated Fat

  • 5g


  • 34g


  • 156mg


  • 1499.31mg


  • 7g

    Carbs (sugar)

  • 20g

    Carbs (total)

All nutrition values are per serve


Available frozen in supermarkets.

  • Author: Sophia Young
  • Image credit: Chris Chen
  • Publication: MasterChef



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