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Fresh Vegetable Spring Rolls and Sweet Chili Sauce

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Fresh Vegetable Spring Rolls and Sweet Chili Sauce
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
654
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie654 kcal(31 %)
Protein17.63 g(18 %)
Fat17.26 g(15 %)
Carbohydrates110.46 g(74 %)
Sugar added0 g(0 %)
Roughage3.45 g(12 %)
Vitamin A804.04 mg(100,505 %)
Vitamin D1 μg(5 %)
Vitamin E2.83 mg(24 %)
Vitamin B₁0.41 mg(41 %)
Vitamin B₂0.36 mg(33 %)
Niacin7.11 mg(59 %)
Vitamin B₆0.26 mg(19 %)
Folate117.93 μg(39 %)
Pantothenic acid0.45 mg(8 %)
Biotin0.66 μg(1 %)
Vitamin B₁₂0.62 μg(21 %)
Vitamin C117.33 mg(124 %)
Potassium442.51 mg(11 %)
Calcium117.56 mg(12 %)
Magnesium36.53 mg(12 %)
Iron5.17 mg(34 %)
Iodine30.38 μg(15 %)
Zinc0.81 mg(10 %)
Saturated fatty acids2.59 g
Cholesterol100.83 mg
Author of this recipe:

Ingredients

for
2
Ingredients
8
spring roll wrapper (frozen or fresh)
4 ounces
glass noodle (or cellophane)
1
carrot (peeled and roughly grated)
¾ cup
finely grated Cabbage
½ bunch
scallions (washed; trimmed and chopped)
¾ cup
2 cloves
garlic (peeled and finely chopped)
2 tablespoons
salt (to taste)
freshly ground Black pepper (to taste)
soy sauce (to taste)
1
Peanut oil (for deep-frying)
To Serve
Chive (or spring onions)
1
red Chile pepper (trimmed and cut into rings)
sweet Chili sauce (for dipping)
Preparation

Kitchen utensils

1 Pot, 1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Teaspoon, 1 Peeler, 1 Sieve, 1 Immersion blender, 1 Lid

Preparation steps

1.
Lay the spring roll wrappers side by side to thaw while you prepare the filling.
2.
Cook the glass noodles according to the package directions. Drain the noodles and cut them into 2-inch long pieces.
3.
Combine carrots, cabbage, spring onion, bean sprouts, garlic and sesame oil. Add the cut noodles. Season with salt, pepper, and soy sauce.
4.
In a small bowl, gently beat the egg. Place a spring roll wrapper on a work surface. Spread 2 tablespoons of filling in the middle of the wrapper. Fold in the sides, brush the edges with egg wash and roll up. Repeat the process.
5.
Heat the peanut oil. Fry spring rolls in hot oil for 4 to 5 minutes, or until the spring rolls are light golden brown. Drain on paper towels.
6.
To garnish: Slide chives or spring onions through a red chili ring. Serve spring rolls hot with sweet chili pepper dipping sauce.