Prawn and Vegetable Egg Rolls Wtih Glass Noodles and Mung Bean Sprouts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 420 cal. | (20 %) | ||
| Protein | 26.98 g | (28 %) | ||
| Fat | 8.83 g | (8 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.94 g | (6 %) |
| Vitamin A | 516.39 mg | (64,549 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 2.74 mg | (23 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 8.08 mg | (67 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 29.18 μg | (10 %) | ||
| Pantothenic acid | 0.45 mg | (8 %) | ||
| Biotin | 0.39 μg | (1 %) | ||
| Vitamin B₁₂ | 1.24 μg | (41 %) | ||
| Vitamin C | 26.54 mg | (28 %) | ||
| Potassium | 183.47 mg | (5 %) | ||
| Calcium | 149.34 mg | (15 %) | ||
| Magnesium | 33.41 mg | (11 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 0.22 μg | (0 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Cholesterol | 168.25 mg |
Ingredients
- Ingredients
- 12 Spring roll dough sheet (frozen))
- 50 grams Glass noodles
- 50 grams Mung bean sprouts
- 3 scallions
- 4 Chinese cabbage
- 1 carrot (about 100 g)
- 300 grams King prawn (peeled and deveined)
- 1 pc ginger (the size of a walnut)
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 2 Tbsps soy sauce
- 3 Tbsps Rice wine
- 1 tsp cornstarch
- Lime juice
- vegetable oil (for frying)
Preparation steps
Place the spring roll sheets on a work surface covered with a damp cloth and allow to thaw.
Put the glass noodles in a bowl, pour boiling water over the noodles. Leave for about 10 minutes until they are soft. Drain them in a colander, rinse with cold water and drain well.
Rinse the mung bean sprouts in a colander with cold water and drain. Rinse and trim the scallions and cabbage. Peel the carrot. Cut the scallions, Chinese cabbage, and carrots into thin strips about 5 cm (2 inches) long.
Use kitchen scissors to cut the glass noodles into pieces about 5 cm (2 inches) long.
Rinse the mung bean sprouts in a colander with cold water and drain. Rinse and trim the scallions and cabbage. Peel the carrot. Cut the scallions, Chinese cabbage, and carrots into thin strips about 5 cm (2 inches) long. Wash the prawns, pat dry, and cut into pieces. Peel the ginger and garlic and mince.
In a wok, heat 2 tablespoons vegetable oil over high heat. Add the prawns with garlic and ginger and stir fry for almost 1 minute, stirring constantly. Transfer the shrimp to a plate.
Add the carrot strips to the oil remaining in the wok and stir fry just until hot. Add the scallions and the cabbage strips. Stir together the soy sauce, rice wine, and cornstarch to make the sauce and stir into the vegetables, Cook just long enough to thicken the sauce. Season to taste with lime juice.
Take the wok from the heat and stir in shrimp, glass noodles, and bean sprouts.
Place one of the thawed wrappers on a work surface so that one corner is pointing downward. Spoon 1 to 2 tablespoons filling along the center of the wrapper. Fold the lower edge of the wrapper over the filling. Fold in the two edges and continue rolling up the egg roll. Press gently to seal the seam. Continue until all of the wrappers are filled and rolled.
Add enough oil to the wok or a deep fryer to allow the egg rolls to float as they cook and heat the oil to 170°F (approximately 340°F). The oil is hot enough when small bubbles collect on a wooden skewer inserted into the hot oil. Working in batches, fry the egg rolls, turning as necessary to brown evenly, about 4 minutes on all.
Drain the finished egg rolls on paper toweling. Keep warm in an oven preheated to 100°C (approximately 200°F) until all of the egg rolls are fried. Serve at once with dipping sauces as desired.
