Try this Vegetable Spring Rolls recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a wok and quickly fry off the garlic, onions and shallots, followed by the carrot, courgette, red pepper, beansprouts, water chestnuts and finally the chilli. Add the sugar, stir fry for approximately 2 minutes. Add the soy sauce, rice wine vinegar and mix well in. Remove from the heat and cool down rapidly. Cut the filo pastry into rectangles approx 30cm x 90cm and place a tablespoon of the mixture in the centre. Fold over one side of the pastry until it almost covers the filling. Brush the opposite side with cornflour mix and tuck in the sides, finally fold down the pastry and place on to a tray. Deep fry until golden brown. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 12 | ||
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Calories: 28 | ||
Calories from Fat: 15 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.5mg | 1 % | |
Potassium 61.8mg | 2 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.7g | ||
Protein 0.5g | 1 % | |
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: 28
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