Thai Spring Rolls
Thai Spring Rolls - Refreshingly light with bright flavors
Healthy, because
Even smarter
Nutritional values
With such a generous filling, this spicy Thai roll is perfect for lunch or dinner, because the high protein content satisfies hunger for a long time. High potassium levels give the Asian classic additional nutrition points.
Try this Asian speciality with low-fat minced turkey meat as well.
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 773 mg | (19 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 59 mg |
Ingredients
- Ingredients
- 3 ozs cane sugar
- 1 green chili pepper
- 2 carrots
- ¼ cup Rice vinegar (or white wine vinegar)
- 1 garlic clove
- 1 pc fresh ginger (about 30 grams)
- 12 ozs Ground Pork
- salt
- peppers
- 2 Tbsps vegetable oil
- 4 ozs Glass noodles
- 1 Cucumber
- 1 pc daikon Radish
- 1 bunch Thai basil
- 12 leaves Lettuce
- 8 sheets Rice paper (10-11 inches in diameter)
- Chives (if desired)
Kitchen utensils
Preparation steps
Bring sugar and 1/4 cup water to a boil in a small pot, stirring often. Allow to cool. Halve chile pepper lengthwise, remove seeds, rinse and dry. Cut chile pepper into thin strips. Peel 1 carrot and slice into thin strips.
Mix chile pepper, carrot strips and vinegar with the sugar water and let infuse at room temperature for at least 1 hour .
Meanwhile, peel garlic and ginger and finely chop. Mix with the ground pork. Season ground pork with salt and pepper.
Heat oil in a non-stick pan over high heat. Add pork mixture and cook, stirring, until browned, about 10 minutes. Remove and drain on paper towels and let cool.
Soak glass noodles in a bowl of very hot water for about 15 minutes. Remove and drain well, then cut into smaller pieces with kitchen shears.
Trim cucumber, rinse and cut into very fine strips. Peel the remaining carrot and radish and also cut into very thin strips.
Rinse Thai basil, shake dry, pluck leaves and chop coarsely. Rinse lettuce leaves in bowl of cold water and spin dry.
Soak 2 sheets of rice paper for each roll for 45 seconds in 120°F water, remove and place overlapping on a damp kitchen towel.
Place 3 lettuce leaves over the 2 overlapping rice paper sheets and distribute 1/4 of the remaining prepared ingredients over the lettuce, leaving a border all around.
Roll each set of rice paper sheets firmly using a kitchen towel, and repeat with remaining ingredients. Before serving, cut into large pieces and garnish as desired with chive stalks. Serve Thai spring rolls with the sauce.
