Rice Paper Spring Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 652 cal. | (31 %) | ||
| Protein | 98.47 g | (100 %) | ||
| Fat | 61.88 g | (53 %) | ||
| Carbohydrates | 5.98 g | (4 %) | ||
| Sugar added | 0.14 g | (1 %) | ||
| Roughage | 1.06 g | (4 %) |
| Vitamin A | 286.54 mg | (35,818 %) | ||
| Vitamin D | 7.01 μg | (35 %) | ||
| Vitamin E | 4.75 mg | (40 %) | ||
| Vitamin B₁ | 2.87 mg | (287 %) | ||
| Vitamin B₂ | 7.89 mg | (717 %) | ||
| Niacin | 31.59 mg | (263 %) | ||
| Vitamin B₆ | 14.91 mg | (1,065 %) | ||
| Folate | 31.23 μg | (10 %) | ||
| Pantothenic acid | 4.56 mg | (76 %) | ||
| Vitamin B₁₂ | 5.08 μg | (169 %) | ||
| Vitamin C | 12.52 mg | (13 %) | ||
| Potassium | 127.95 mg | (3 %) | ||
| Calcium | 99.07 mg | (10 %) | ||
| Magnesium | 94.82 mg | (32 %) | ||
| Iron | 5.26 mg | (35 %) | ||
| Zinc | 17.68 mg | (221 %) | ||
| Saturated fatty acids | 3.29 g | |||
| Cholesterol | 146.8 mg |
Ingredients
- Ingredients
- 4 leaves Rice paper
- 50 grams Glass noodles
- 80 grams Green cabbage
- 1 carrot
- 2 garlic cloves
- 2 Tbsps sesame oil
- 150 mixed Ground meat
- 1 Tbsp sugar
- 3 Tbsps Asian Oyster sauce
- 8 Coriander
Preparation steps
Soak the rice paper as directed on the package, pat dry and spread out.
Soak the cellophane noodles in hot water for about 10 minutes, drain and chop with scissors.
Trim the cabbage, rinse and cut or slice into thin strips. Peel the carrot, cut into thin slices and then cut crosswise into thin strips. Peel the garlic and chop finely.
In a pan or wok, heat sesame oil. Fry the ground meat for 3-4 minutes over high heat. Add the cabbage, carrots, garlic and noodles. Add the sugar and oyster sauce, and cook everything on medium heat for about 3 minutes. Set aside and let the mixture cool. Rinse the cilantro and shake dry.
Lay 1-2 cilantro leaves in the middle each rice paper and top with 2 tablespoons of meat filling. Starting from one of the edges, roll in the rice paper into about 7 cm ( approximately 2 1/2 inches) long rolls. Wet the edges with a little water and press down well.
Serve immediately or refrigerate until ready to serve.
