Rice Paper Rolls with Ginger and Vegetables
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 165 kcal | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 10.7 g | (9 %) | ||
| Carbohydrates | 13 g | (9 %) |
Ingredients
- Ingredients
- 12 round Rice paper
- small Napa cabbage
- 4 carrots
- 150 soybean sprout
- 1 walnut-sized piece ginger
- 4 Tbsps vegetable oil
- 1 tsp Sambal oelek
- 1 splash Rice wine
- 500 milliliters Vegetable broth
- cilantro (or Thai basil, for garnish)
Preparation steps
Spread rice paper between damp kitchen towels.
Remove outer leaves of cabbage, if needed, then cut into strips. Rinse cabbage and spin dry. Peel carrot and cut into long, thin strips. Rinse bean sprouts and spin dry. Peel ginger and finely chop.
Heat oil in a large non-stick pan. Sauté carrots for 2-3 minutes, turning occasionally. Add ginger, sambal oelek, cabbage and bean sprouts to pan and cook for 1-2 minutes, while stirring. Deglaze pan with a dash of rice wine.
Arrange vegetables on rice paper sheets, then fold edges and roll rice paper around filling. Press firmly to seal roll. Bring broth to a boil. Place rolls in a colander or a steamer over hot water and cook over low heat, 8-10 minutes. To serve, cut rolls in half diagonally and garnish with cilantro. Serve with dipping sauce, if desired.
