Prosciutto and Spinach Rolls
Prosciutto and Spinach Rolls - The flavors of Asia with prosciutto
Healthy, because
Even smarter
Nutritional values
About half of the daily requirement of vitamin B1 is hidden in the small, low-calorie gourmet rolls. Since the body has only limited storage possibilities for this vitamin, we are dependent on a particularly regular supply.
The fast rolls are easy to prepare and make a light, protein-rich evening meal. If your appetite is bigger, serve sesame flat bread with it.
(Percentage of daily recommendation)
| Calorie | 170 cal. | (8 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 534 mg | (13 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 26 mg |
Ingredients
- Ingredients
- 1 Tbsp Sesame seeds
- 11 ozs Spinach
- 1 onion
- 1 garlic clove
- 1 pc ginger (about 2 cm)
- 1 Tbsp vegetable oil
- 5 Tbsps Teriyaki sauce
- 7 ozs Prosciutto (thinly sliced)
- ½ lemon
- 2 sprigs mint
- 1 Tbsp Tahini
- 2 Tbsps Vegetable broth
Kitchen utensils
Preparation steps
Toast sesame seeds in a dry frying pan until golden brown. Transfer to a plate.
Trim spinach, rinse and spin dry. Chop coarsely.
Peel the onion, garlic and ginger and finely dice each.
Heat oil in a large non-stick pan. Add onion, garlic and ginger and sauté over medium heat, about 2 minutes. Add the spinach and fry briefly until it wilts. Mix in 2 tablespoons teriyaki sauce.
Line the work surface with plastic wrap. Place prosciutto slices next to each other on plastic wrap. Place 1 tablespoon spinach on the bottom half of each slice and roll up the prosciutto. Cut the rolls diagonally and arrange on plates.
Squeeze half a lemon. Rinse mint, shake dry, pluck off the leaves and chop finely.
Stir in tahini paste, remaining teriyaki sauce and vegetable broth. Stir in mint and season the sauce with a little lemon juice. Drizzle prosciutto and spinach rolls with the sauce and sprinkle with sesame seeds.
