Vietnamese Spring Roll
Nutritional values
(Percentage of daily recommendation)
| Calorie | 705 cal. | (34 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 28.7 g | (96 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 1,280.3 μg | (2,134 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.8 mg | (198 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 1,084 μg | (361 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 423 mg | (445 %) | ||
| Potassium | 2,805 mg | (70 %) | ||
| Calcium | 839 mg | (84 %) | ||
| Magnesium | 324 mg | (108 %) | ||
| Iron | 11.5 mg | (77 %) | ||
| Iodine | 186 μg | (93 %) | ||
| Zinc | 11.1 mg | (139 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 642 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 16 leaves Rice paper (about 20 x 20 cm)
- 300 grams thin Rice noodles
- salt
- 16 baby Bok Choy
- 16 shrimp (peeled and deveined)
- ½ Lime (juice only)
- salt
- freshly ground black peppers
Preparation steps
Dip the rice paper wrappers briefly in cold water and lay flat on a damp kitchen towel.
Drop the noodles briefly into salted boiling water and cook according to package directions. Drain in a colander, rinse with cold water, and drain again.
Clean and trim the bok choy and blanch in boiling salted water. Drain, rinse with cold water, then drain and pat dry.
Sprinkle the shrimps with lime juice and season with salt and pepper.
Top each rice paper wrapper with a bok choy leaf, then place a mound of noodles and 1 shrimp. Fold in the sides toward the center, then roll up. (There will be some noodles remaining.)
Transfer the rolls to a greased bamboo steamer insert and set over boiling water in a large wok. Close the lid and steam about 8 minutes.
To serve, reheat the remaining noodles breifly in boiling water, drain, and make into a bed in serving bowls. Top with the spring rolls and accompany with soy sauce.
