Fried Chinese Rolls

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Fried Chinese Rolls
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
1538
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie1,538 kcal(73 %)
Protein14.02 g(14 %)
Fat141.73 g(122 %)
Carbohydrates68.89 g(46 %)
Sugar added12.06 g(48 %)
Roughage1.69 g(6 %)
Vitamin A231.93 mg(28,991 %)
Vitamin D0 μg(0 %)
Vitamin E19.67 mg(164 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.1 mg(9 %)
Niacin6.32 mg(53 %)
Vitamin B₆0.35 mg(25 %)
Folate26.3 μg(9 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.35 μg(1 %)
Vitamin B₁₂2.08 μg(69 %)
Vitamin C64.3 mg(68 %)
Potassium230.08 mg(6 %)
Calcium60.54 mg(6 %)
Magnesium12.42 mg(4 %)
Iron3.82 mg(25 %)
Iodine2.96 μg(1 %)
Zinc0.39 mg(5 %)
Saturated fatty acids20.15 g
Cholesterol10.1 mg
Author of this recipe:

Ingredients

for
20
Ingredients
3 ½ ounces
2 tablespoons
1 ⅔ cups
1.333 cups
white Cabbage (shredded)
1
carrot (sliced into thin strips)
2 cloves
garlic (finely chopped)
1 tablespoon
2 tablespoons
light soy sauce
20
spring roll wrapper (approx. 20 x 20 cm)
1
egg white (beaten)
4 cups
vegetable oil (for deep-frying)
For the dip
1
red Bell pepper (chopped)
1 clove
garlic (finely chopped)
2
fresh, red chile (finely chopped)
5 tablespoons
0.333 cup
1 cup
How healthy are the main ingredients?
sesame oilCabbagecarrotgarlicsugarsoy sauce

Preparation steps

1.
Soak the glass noodles in hot water for 10 minutes, then drain and cut into smaller pieces with scissors.
2.
Heat the sesame oil in a frying pan or wok, add the soya mince and fry over a high heat, stirring, for about 2 minutes until browned right through. Add the cabbage, carrot, garlic and glass noodles.
3.
Season with sugar and soy sauce, then cook over a medium heat for a further 3 minutes. Set aside and leave to cool.
4.
Spread out the spring roll wrappers, put 2 tbsp of the filling in the middle of each wrapper and roll up into rolls approximately 7 cm|3" long. Stick down the end of each roll with beaten egg white.
5.
Heat the oil to about 175 °C in a pan or wok. Fry the spring rolls in batches for about 3 minutes, until golden brown. Drain on kitchen paper
6.
For the dip: purée the red pepper, garlic and chillies or crush in a mortar.
7.
Put into a small pan with the water, vinegar and sugar and bring to a boil. Cook over a medium heat without a lid for about 30 minutes, until the sauce is slightly creamy. Check the seasoning.
8.
Put the spring rolls on serving plates and serve the spicy dip separately.