Try this Thai Spring Rolls recipe, or contribute your own.
Suggest a better descriptionBegin by shredding the cabbage, carrots and celery. In a large wok over low heat add the vegetables. Mixed several times until the cabbage begins to soften. Add the other ingredients and toss well. When the vegetables have become wilted, place the mixture in a strainer. Place the stainer in a refrigerator. Allow to sit for 2 hours or until the mixture is cool to the touch. Begin making the spring rolls by placing 2 oz. of the stuffing on a corner end of the spring roll skin. Fold the bottom forward and over the top. Roll 1 full turn. Tuck the sides in, while continuing to roll forward. Place a dab af the tempura mix on the tip of the skin. Roll over the tempura mix to seal it closed. To cook, pre-heat vegetable oil to 350 degrees. Place several rolls in at a time. Fry until golden brow (2-3 min.) Serve with your favorite sauces. Posted to MC-Recipe Digest V1 #267 Date: Tue, 29 Oct 1996 22:32:23 +0800 (HKT) From: Sweeney
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Serving Size: 1 Serving (3993g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 963 | ||
Calories from Fat: 37 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1253.2mg | 43 % | |
Potassium 6626.3mg | 174 % | |
Total Carbohydrate 222.9g | 66 % | |
Dietary Fiber 94.7g | 379 % | |
Sugars, other 128.2g | ||
Protein 48.2g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 963
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