Ø In a bowl, take three teaspoons vinegar and a put a pinch of salt and sugar each. Now, put finely chopped chillies and cabbage in this mixture. Leave it for 20 minutes.
Ø In another bowl, take one teaspoon vinegar and mix it with one teaspoon palm sugar.
Ø Boil water in a pan and put the rice wrappers. Don’t keep the rice wrappers in the water for more than a second.
Ø Place the rice wrappers on wooden surface.
Ø Stuff the rice wrappers with julienned carrots and cucumbers, pickled cabbage, roasted peanuts and chopped cilantro leaves.
Ø Sprinkle the mixture of vinegar and palm sugar over the stuffing.
Ø Roll them and serve with toothpicks. Make sure to push the toothpicks all the way in so that the rolls don’t fall apart.
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 501 (76%)|
|Amt Per Serving||% DV|
|Total Fat 55.6g||74 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 27.6g|
|Polyunsanturated Fat 17.6g|
|Cholesterol 0mg||0 %|
|Sodium 912.1mg||31 %|
|Potassium 756.8mg||20 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 16.3g|
|Protein 26.6g||38 %|
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Calories per serving: 661
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