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Ingredients
Vietnamese Spring Rolls
- Ingredients
- 6 leaves Rice paper
- 6 baby Lettuce (such as iceberg)
- 2 scallions
- 1 medium carrot
- 1 orange Bell pepper (125 grams)
- 2 leaves Napa cabbage (50 grams)
- 100 grams Oyster mushrooms
- 1 Tbsp Peanut oil
- salt
- freshly ground peppers
- 1 red onion
- 4 Tbsps soy sauce (or sweet chili sauce)
Rinse and trim scallions and cut the white part into thin rings. Cut the green part lengthwise into 10 cm (approximately 4 inch) long pieces and cut into 5 mm (approximately 1/4-inch) wide strips. Rinse lettuce leaves and spin dry. Peel carrot, cut lengthwise into thin slices, then cut into narrow strips. Rinse cabbage, pat dry and also cut into strips. Peel red onion and cut into small cubes. Rinse bell pepper, remove seeds and ribs and cut into 5 mm (approximately 1/4-inch) wide strips. Clean the mushrooms, cut into strips and stir-fry in peanut oil, seasoning with salt and pepper.
Fill a shallow dish (slightly larger than the sheets of rice paper) with water. Spread a cloth on work surface and have a second cloth ready. Place one sheet of rice paper at a time in the water and soak 1 minute. Remove and gently spread on the cloth and pat dry with a second cloth.
In the center of the soft rice leaf, place a lettuce leaf and about 1/6 of vegetables. Fold two opposite sides inward and roll up the rice paper around the filling. Prepare the other rice leaves in the same way. When finished, cut all the rolls in half. To serve, place three half rice paper rolls on a plate. Garnish with fresh herbs and serve with small bowls of dipping sauce such as soy sauce or chili sauce.
(Percentage of daily recommendation)
| Calorie | 117 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |