Spring Rolls with Mushroom
Nutritional values
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 88.6 μg | (148 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 36.1 μg | (80 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 412 mg | (10 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 38 g |
Ingredients
- Ingredients
- 150 grams Glass noodles
- 80 grams Mung bean sprouts
- 200 grams jarred Wood Ear Mushrooms
- 2 scallions
- 16 sheets Spring roll dough sheet (each about 21.5 x 21.5 cm)
- 2 Tbsps soy sauce
- 2 Tbsps sesame oil
- 1 egg white
- vegetable oil (for frying)
Preparation steps
Place the rice noodles in a bowl and cover with boiling water. Let sit for about 10 minutes, until softened. Drain in a colander, rinse with cold and cut with kitchen scissors into about 5 cm (approximately 1 1/2 inch) pieces.
Rinse the mung bean sprouts in a colander and drain. Rinse the mushrooms in a colander, drain well and chop. Rinse, trim and cut the scallions into thin rings. Combine all the prepared ingredients in a bowl with the soy sauce and the oil.
Place a sheet of dough on a work surface and put about 2 tablespoons of the filling on the lower end. Brush the edges with egg white. Fold in the sides over the filling then roll up from the bottom. Press slightly to secure.
Transfer the frying oil to a saucepan or a wok and heat to about 170°C (approximately 340°F).
Fry the rolls a few at a time, making sure to not crowd the pan, until browned on all sides, about 4 minutes.
Remove, drain on paper towels and serve with dips as desired.
