Beef Spring Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 45 μg | (75 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 457 mg | (11 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the filling
- 50 grams Glass noodles
- 100 grams carrots
- 50 grams Green cabbage
- 100 grams soybean sprout
- 2 garlic cloves
- 100 grams Ground meat (beef)
- salt
- freshly ground peppers
- 2 tsps sugar
- vegetable oil (for frying)
- 16 Wonton wrapper
Preparation steps
For the filling: Soak cellophane noodles in cold water for 30 minutes. Peel carrots and grate coarsely. Slice cabbage finely. Rinse bean sprouts and drain well. Peel and finely chop garlic cloves and add to bowl along with ground meat and all vegetables. Drain cellophane noodles, cut with kitchen scissors into pieces about 4 cm (approximately 1.5 inches) long and add to meat and vegetables. Season with salt, pepper and sugar.
Place 1-2 tablespoons of filling in center of each wonton sheet, brush edges of wonton sheets with water and roll up. Squeeze edges of spring rolls.
Heat oil in wok or wide saucepan until small bubbles ascend when handle of wooden spoon in placed in oil. Fry spring rolls in hot oil for 4-5 minutes, until golden brown. Remove spring rolls from oil and drain on paper towels. Serve with salad with chili sauce as desired.
