Chinese Spring Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 21.21 g | (22 %) | ||
| Fat | 12.13 g | (10 %) | ||
| Carbohydrates | 95.29 g | (64 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 3.11 g | (10 %) |
| Vitamin A | 735.12 mg | (91,890 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 1.29 mg | (11 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 6.79 mg | (57 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 100.52 μg | (34 %) | ||
| Pantothenic acid | 0.51 mg | (9 %) | ||
| Vitamin B₁₂ | 0.27 μg | (9 %) | ||
| Vitamin C | 90.68 mg | (95 %) | ||
| Potassium | 440.13 mg | (11 %) | ||
| Calcium | 113.67 mg | (11 %) | ||
| Magnesium | 42.75 mg | (14 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 13.2 μg | (7 %) | ||
| Zinc | 0.77 mg | (10 %) | ||
| Saturated fatty acids | 1.69 g | |||
| Cholesterol | 55.17 mg |
Ingredients
- For the spring rolls & the filling
- 100 grams Glass noodles
- 2 carrots
- 200 grams Green cabbage
- 200 grams soybean sprout
- 2 chili peppers
- 2 garlic cloves
- 2 Tbsps sesame oil
- salt
- freshly ground peppers
- soy sauce
- 1 pinch sugar
- 1 egg
- 20 Spring roll dough sheet
- Fat (for frying)
Preparation steps
Cook the cellophane noodles according to the directions on the package. Peel the carrots and grate coarsely. Rinse the cabbage and slice finely. Rinse the bean sprouts and drain well. Rinse the chile peppers, then cut in half, remove the seeds and white pith and cut into small cubes.
Peel the garlic, chop finely and mix everything with the oil in a bowl. Drain the noodles. Using kitchen scissors, cut the noodles into about 4 cm (approximately 1 1/2 inches) long pieces and add to the vegetables. Season with salt, pepper, soy sauce and sugar. Whisk the egg slightly.
Take 1 spring roll dough sheet from the stack and place it on the work surface. Add approximately 2 tablespoons of the filling in the center and spread evenly. Fold in the edges. Baste the edges with the egg and wrap the dough sheet with the filling into rolls. Fry in portions in hot oil for 4-5 minutes, or until golden brown. Drain on paper towels. Serve to taste with soy sauce.
