Steamed Asian Wraps
Steaming these wraps results in less fat than frying but doesn't sacrifice any of the flavor.
Ginger not only gives the refined rolls a piquancy and aroma, its essential oil also boosts the metabolism and makes them even more digestible.
(Percentage of daily recommendation)
| Calorie | 194 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 462 mg | (12 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 garlic clove
- 1 pc fresh ginger (about 15 grams)
- 2 Tbsps cane sugar
- 4 Tbsps light soy sauce
- 5 tsps Rice vinegar
- 2 Tbsps Tomato paste
- 3 Tbsps Sesame seeds
- 8 sheets Rice paper
- 2 carrots (about 200 grams)
- 3 ozs Sprout
- 2 stalks Celery (about 150 grams)
- 4 scallions
- 5 sprigs mint
Preparation steps
Peel garlic and ginger root, coarsely chop and place in a high vessel. Add sugar, 2 tablespoons soy sauce, vinegar, tomato paste and 3 tablespoons water. Puree with an immersion blender.
Toast sesame seeds in a non-stick frying pan until golden brown.
Place the rice paper sheets between two damp kitchen towels and let soften, about 2 minutes.
Trim carrots, rinse, peel and cut lengthwise into thin slices. Then cut into narrow strips.
Rinse sprouts in a sieve, rinse and drain. Trim celery and scallions and rinse, dethreading celery if necessary. Cut both into thin rings.
Add carrots, sprouts, celery and scallions to a bowl and mix with the remaining soy sauce.
Rinse mint, shake dry, pluck off the leaves, cut into thin strips and mix with the vegetables. Bring a pot of water to a boil.
Put 2 tablespoons of the vegetable mixture into the middle of each soft rice paper sheet. Fold edge side of each sheet to the middle.
Now roll sheets of rice paper roll from one side to form a wrap with one open edge.
Lays wraps in a steamer. Set over the boiling water, close the lid and steam for 5 minutes. Stir toasted sesame seeds into the ginger sauce and serve with the wraps.