Try this Vegetable Spring Rolls recipe, or contribute your own.
Suggest a better description~- Combine all ingredients except rice papers and oil. Cut the rice papers into quarters. Wet the surface of each paper with water (use your fingers or a brush) and within about 1 min the paper will become flexible enough to be filled. Place about 1 tbsp of the filling on each paper and roll. Heat the oil in a wok to about 350 deg. F. Place rolls, flaps-down, into oil and cook 20 min (10 min each side), until completely done. Serve with Buddhist Nuoc Leo. ~- Disclaimer: This recipe is fat-city. There is another form of spring roll skin which is inherently sticky and stretchy (white and barely opaque), and doesnt require deep frying. (One could lighly saute the carrots and potatoes beforehand.) I cant remember what this wrapper is called. BTW - With this alternate type of "spring roll" fresh chinese parsley or cilantro is often included. ~- Side note: About forming a spring roll from quartered rice paper... Roll down once V : ***** ***** ***** *** FILLING *** : Then turn in -> ** FILLING ** <- Turn in * * * * * * * * | Continue rolling * * | down * * V * * *
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 394 | ||
Calories from Fat: 389 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.2g | 58 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 20g | ||
Polyunsanturated Fat 13.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.5mg | 0 % | |
Potassium 12.9mg | 0 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.8g | ||
Protein 0.3g | 0 % | |
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: 394
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