Try this Fresh Spring Rolls recipe, or contribute your own.
Suggest a better descriptionFrom: mark.hodges@gtri.gatech.edu (Mark Hodges) Date: Thu, 27 Jun 1996 08:21:25 -0500 I just took a Thai cooking class and we learned to make Fresh Spring Rolls. The wrappers are rice wrappers. I got them at an Oriental store and the brand is Banh Trang. They are called spring roll wrappers. The recipe call for 3T sesame oil but I imagine you could reduce that to about 2t and it would still be good. This makes about 15 to 20 spring rolls. You can refrigerate the extra filling and make rolls as you need them. These are great but they do have a kick to them. Be careful with the chiles, they can burn your fingers as you chop them. Mix all ingredients and let marinate at least 4 hrs before rolling. Dampen rice wrappers in warm water and place 2T of filling in bottom 1/3 of wrapper. Roll up once, fold sides over and continue rolling tightly. Set seam side down on sheet pan and keep covered with a damp towel. Serve with "Soy vinegar Dipping Sauce". Digest eat-lf.v096.n081 From the EAT-LF recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 15 | ||
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Calories: 82 | ||
Calories from Fat: 30 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 11mg | 3 % | |
Sodium 426.4mg | 15 % | |
Potassium 86.2mg | 2 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 10g | ||
Protein 2.4g | 3 % | |
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: 82
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