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Fried Chinese Rolls

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Fried Chinese Rolls
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
1538
calories
Calories
0
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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

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.