Rice Rolls with Salmon Filling
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
870
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 870 cal. | (41 %) | ||
| Protein | 85.69 g | (87 %) | ||
| Fat | 27.71 g | (24 %) | ||
| Carbohydrates | 70.61 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 40.04 mg | (5,005 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin B₁ | 0.85 mg | (85 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 46.57 mg | (388 %) | ||
| Vitamin B₆ | 2.91 mg | (208 %) | ||
| Folate | 89.32 μg | (30 %) | ||
| Pantothenic acid | 5.91 mg | (99 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 9.39 μg | (313 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1,934.26 mg | (48 %) | ||
| Calcium | 52.92 mg | (5 %) | ||
| Magnesium | 113.99 mg | (38 %) | ||
| Iron | 4.38 mg | (29 %) | ||
| Zinc | 2.53 mg | (32 %) | ||
| Saturated fatty acids | 3.87 g | |||
| Cholesterol | 222.01 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams cooked short grain rice
- 4 Salmon about 80 grams each (approximately 3 ounces)
- 4 Spring roll dough sheet (from Asian store)
- salt
- freshly ground peppers
- 1 tsp cornstarch
- 1 tsp water
- vegetable oil (for frying)
- Chili sauce
- pickled ginger
Preparation steps
1.
Distribute the cooked, flavored and sticky rice onto the spring roll sheets and press flat.
2.
Season the salmon with salt and pepper, then spread onto the rice. Roll up the rolls with the rice and salmon inside.
3.
Mix the cornstarch with water until smooth and spread this onto the rolls.
4.
Preheat fryer or oil in a saucepan until small bubbles form.
5.
Fry the rolls until golden brown and crispy. Remove, drain on paper towels and cut as desired. Serve with pickled ginger and chili sauce.
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