Spring Rolls with Smoked Ham
The dough cover keeps the vegetables as crisp and fresh as in a salad. This also helps to preserve vitamins - such as folic acid, which is so important for cell growth.
A sweet and sour sauce tastes good with it: Mix 1 tbsp. apricot jam with a little water, lime juice and lime zest. Season with some chilli if necessary.
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 48.5 μg | (81 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 544 mg | (14 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 ozs fresh Mung bean sprouts
- 2 Tomatoes (each about 80 grams)
- 2 scallions
- 4 ozs Smoked ham
- 1 pc fresh ginger (about 5 grams)
- 1 tsp soy sauce
- 1 egg
- 8 sheets Filo dough
- 7 Tbsps Canola oil
Preparation steps
Rinse mung bean sprouts, drain and chop coarsely.
Rinse tomatoes, wipe dry and remove stems. Cut tomatoes into quarters, remove seeds and chop the flesh finely.
Rinse scallions, shake dry and cut into thin rings. Cut smoked ham into very small dice.
Peel ginger and finely chop. Place in a bowl with prepared vegetables and ham. Stir in soy sauce and egg.
Spread sheets of filo dough on the work surface, sprinkle with water and divide filling among sheets, piling in the middle of each.
Roll up dough sheets from a long end, folding in the ends before the last turn.
Heat oil in a deep skillet (or wok) and place spring rolls with the seam side down.
Fry until golden brown and crispy, about 3 minutes on each side. Remove with a slotted spoon, drain on paper towels and serve.