Chinese Wrappers with Dip

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Chinese Wrappers with Dip
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
554
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie554 kcal(26 %)
Protein23.18 g(24 %)
Fat10.02 g(9 %)
Carbohydrates99.04 g(66 %)
Sugar added0 g(0 %)
Roughage4.16 g(14 %)
Vitamin A730.08 mg(91,260 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.28 mg(11 %)
Vitamin B₁0.79 mg(79 %)
Vitamin B₂0.57 mg(52 %)
Niacin11.97 mg(100 %)
Vitamin B₆0.32 mg(23 %)
Folate196.74 μg(66 %)
Pantothenic acid0.9 mg(15 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C131.88 mg(139 %)
Potassium687.63 mg(17 %)
Calcium147.54 mg(15 %)
Magnesium60.19 mg(20 %)
Iron5.82 mg(39 %)
Iodine15 μg(8 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1.42 g
Cholesterol60.42 mg
Author of this recipe:

Ingredients

for
4
For the filling
3 ½ ounces
2
carrots (roughly grated)
3 cups
white Cabbage (finely grated)
4 cups
2
Garlic cloves (finely chopped)
2 tablespoons
1
20
Fat (for frying)
How healthy are the main ingredients?
carrotCabbagesesame oilsoy sauceegg

Preparation steps

1.
Cook the noodles according to the directions on the package.
2.
Mix together the carrots, cabbage, bean sprouts, garlic and oil.
3.
Drain the noodles and cut them into 4 cm long pieces and add them to the mixture. Season with salt, ground black pepper, soy sauce and a pinch of sugar and gently beat the egg.
4.
Remove one spring roll sheet from the pile and place on the work surface. Spread 2 tbsp of filling in the middle. Fold over the sides, brush the edges with the egg and roll up. Fry in hot oil for 4-5 minutes until golden brown. Dry on kitchen paper. If desired serve with soy sauce.