Stuffed Rice Leaves
Stuffed Rice Leaves - Stuffed rice leaves for fans of Asian cuisine
Healthy, because
Even smarter
Nutritional values
This delicious snack gets by with sensationally few calories; the more abundantly it supplies us with important nutrients: The red paprika provides vitamin C and the ginger with its essential oil boosts the metabolism.
Sushi is too complicated for you? Then simply "cheat": The stuffed rice leaves are much simpler and still taste deliciously Far Eastern.
(Percentage of daily recommendation)
| Calorie | 98 cal. | (5 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 362 mg | (9 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 red Bell pepper (about 200 grams)
- 1 scallion
- 1 pc fresh ginger (about 5 grams)
- 50 grams Tofu
- 50 milliliters Vegetable broth
- salt
- peppers
- 4 sheets Rice paper (about 15.5 cm diameter)
- 30 milliliters soy sauce
Kitchen utensils
Preparation steps
Halve bell pepper, remove seeds, rinse, wipe dry and cut into 5 mm (approximately 1/4-inch) cubes.
Rines scallion, wipe dry and cut into very thin rings.
Peel the ginger root and finely chop. Cut the tofu into 5 mm (approximately 1/4-inch) cubes.
Bring the broth, bell pepper, onion, ginger and tofu to a boil in a pot. Cover and cook over medium heat for 3 minutes, then continue cooking uncovered until the liquid has evaporated. Season with salt and pepper and let cool for 15 minutes.
Meanwhile, stack the rice paper leaves between wet paper towels and let stand for 10 minutes to soften.
Divide the filling among rice paper leaves, placing it in the center of each leaf. Tuck in the ends, then roll rice paper to enclose the filling. Secure seams with toothpicks. Serve with soy sauce.
