Vietnamese Style Spring Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 12.8 mg | (107 %) | ||
| Vitamin K | 564.8 μg | (941 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 324 μg | (108 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,951 mg | (49 %) | ||
| Calcium | 302 mg | (30 %) | ||
| Magnesium | 195 mg | (65 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 197 μg | (99 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 380 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 500 grams Thai asparagus
- salt
- 8 leaves Rice paper
- 8 baby Lettuce
- 16 cooked shrimp
- 3 Tbsps Rice vinegar
Preparation steps
Rinse asparagus and blanch for 2-3 minutes in boiling salted water. Rinse and drain. Halve if necessary for uniform size.
Fill a shallow dish (slightly larger than the sheets of rice paper) with water. Spread a towel in front of the plate and keep a second towel handy. Drop sheets one at a time into the water and soak for about 1 minute. Gently spread on the cloth and pat dry with a second cloth. Place clean lettuce in the center of the rice paper and add two lengthwise halved shrimp and some asparagus. Drizzle with a little vinegar. Fold opposite sides to the center and roll the rice paper around the filling. Continue to assemble the rest of the spring rolls in the same way. Cut spring rolls in half. To serve, place four spring roll halves on each plate.
Serve with chili sauce or soy sauce for dipping, if desired.
