Vietnamese Spring Rolls with Vegetable Filling
Vietnamese Spring Rolls with vegetable filling - A great snack that's full of Asian flavors
Healthy, because
Even smarter
Nutritional values
The low-fat rolls with lots of vitamins are ideal as a snack. The sauce pushes metabolism and taste through chili pepper and ginger.
Together with a crisp green salad, the small snack becomes a delicious main course.
(Percentage of daily recommendation)
| Calorie | 130 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 43.4 μg | (72 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 343 mg | (9 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 5 ozs small carrots
- 4 ozs Green cabbage (1 piece)
- 7 ozs yellow Bell pepper
- 8 sprigs cilantro
- 8 sheets Rice paper (9" diameter)
- ¼ oz ginger (1 piece)
- 1 red chili pepper
- 1 tsp sesame oil
- 1 Tbsp Lime juice
- 1 Tbsp Rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp Agave syrup
Preparation steps
Clean, wash or peel carrots and white cabbage and cut into fine strips (julienne). Halve the bell pepper, remove seeds, wash and cut lengthwise into strips. Wash the cilantro, shake dry and pluck off the leaves.
Place a kitchen towel on the work surface. Soak rice paper sheets one at a time in a bowl of warm water for 45-60 seconds. Remove, drain and lay side by side on the kitchen towel.
Center rice sheets with some prepared vegetables and cilantro, leaving a margin of at least 1" on all sides. Roll up rice sheets tightly and cut in half diagonally.
Peel and finely chop the ginger. Halve chili pepper lengthwise, remove seeds, wash and chop finely. Stir ginger, chili, oil, lime juice, rice vinegar, soy sauce and agave syrup to a sauce and serve with the rolls.
