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Cripsy Asian Wrappers

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Cripsy Asian Wrappers
2379
calories
Calories
0
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moderate
Difficulty
50 min.
Preparation
Nutritions
Fat193.89 g
Saturated Fat Acids28.43 g
Protein36 g
Roughage2.66 g
Sugar added1.68 g
Calorie2,379
1 roll contains
Calories2,379
Protein/g36
Fat/g193.89
Saturated fatty acids/g28.43
Carbohydrates/g138.8
Added sugar/g1.68
Roughage/g2.66
Cholesterol/mg88.8
Vitamin A/mg275.49
Vitamin D/μg0.44
Vitamin E/mg27.02
Vitamin B₁/mg0.66
Vitamin B₂/mg0.49
Niacin/mg16.67
Vitamin B₆/mg0.5
Folate/μg139.13
Pantothenic acid/mg1.01
Biotin/μg1.82
Vitamin B₁₂/μg0.72
Vitamin C/mg91.81
Potassium/mg570.55
Calcium/mg137.19
Magnesium/mg51.63
Iron/mg7.5
Iodine/μg12
Zinc/mg2.38

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 20 rolls
For the filling
3 ½ ounces
cup
grated carrots
2 cups
shredded White cabbage
4 cups
3 tablespoons
3 cloves
garlic (finely chopped)
1.333 cups
ground Beef
freshly ground peppers
2 teaspoons
For the wrappers
40
spring roll wrapper (available in Asian/Chinese food stores)
1
egg (beaten)
4 cups
To serve:
1 jar
sweet thai chili dip
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Preparation steps

Step 1/6
Soak the glass noodles in cold water for 30 minutes.
Step 2/6
Mix together the carrots, cabbage and bean sprouts.
Step 3/6
Heat the oil in a frying pan or wok and briefly fry the garlic. Add the meat and fry for 3–5 minutes, breaking it up until brown all over. Season with salt and pepper and leave to cool slightly.
Step 4/6
Drain the glass noodles, cut into 4 cm | 2" lengths and add to the vegetables. Season with salt, pepper and a little sugar. Add the cooled meat mixture and mix well.
Step 5/6
Lay 2 spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) on a work surface. Put about 2 heaped tablespoons of the filling across the middle of the wrapper. Turn in the sides and roll up to make a roll about 10 cm| 4" long. Use a little beaten egg to stick the edge of the spring roll. Repeat with the remaining wrappers.
Step 6/6
Heat the oil in a wok or frying pan. The oil is hot enough when bubbles form on the handle of a wooden spoon held in the oil. Fry the spring rolls in batches for about 4-6 minutes until golden brown. Drain on kitchen paper and serve with chilli dip.

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