Try this Vegetarian Thai Spring Rolls recipe, or contribute your own.
Suggest a better descriptionCut the tofu, mushrooms, beans, celery & carrot into large julienne slices. Chop the green onions. Set aside. Put the 3 tb vegetable oil into a wok over medium heat. When the oil is hot, stir-fry the garlic until it begins to brown. Add the soy sauce, tofu & all the vegetables except the green onions. Stir-fry for 10 minutes. Turn the heat off & add the green onions. Separate the roll wrappers. Place the wrapper with the narrow side facing you. Place a scant 1/4 c filling about 1/3 of the way over from the closest edge. Fold the closest edge to you over the filling, fold over the left & right edges & then roll. Seal the end using just a touch of water. Place the finished roll seam side down on a baking sheet until all the rolls have been filled in this way. Heat the oil for deep frying in a wok until hot. Deep-fry the rolls on each side until golden. Drain & serve hot with cucumber pickle. Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Serving Size: 1 Roll (57g) | ||
Recipe Makes: 30 | ||
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Calories: 191 | ||
Calories from Fat: 144 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 104.6mg | 4 % | |
Potassium 67.8mg | 2 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 9.1g | ||
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: 191
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