LowProRecipes.com

Spring rolls

Yield

Number of servings: 10
Serving size: 1 roll

Ingredients

  • 60 g mung bean noodles
  • 1 Tbsp (15 ml) canola oil
  • 2 cups (500 ml) shredded cabbage (150 g)
  • 1 cup (250 ml) shredded carrots (100 g)
  • 1 Tbsp (15 ml) grated fresh ginger
  • ¼ cup (60 ml) water
  • ½ tsp (2.5 ml) salt
  • 1 tsp (5 ml) sugar
  • 1 Tbsp (15 ml) rice vinegar
  • 1 tsp (5 ml) sesame oil
  • 10 rice paper
  • Sweet chili sauce to serve

Preparation

  • In a large pot of boiling water, place the noodles and cook for 2 minutes. Remove from heat and let stand in water to finish cooking. Check often and when cooking is adequate, drain the noodles and set aside.
  • In a pan, heat canola oil. Cook garlic and ginger for 1 minute. Add cabbage, carrots and water. Cover and cook for a few minutes. When the cabbage is softened, add salt, sugar, rice vinegar and sesame oil. Mix well and cook until the mixture to dry.
  • Add the noodles to the cabbage mixture and stir well. Remove from heat.
  • In a shallow bowl,put warm water. Dip 1 rice paper at a time to soften. Remove the sheet from the water and place it on a flat work surface. Place 3 Tbsp (45 ml) of cabbage filling on the 1/3 of the sheet. Fold the sheet over the filling, then the two sides. Roll to the end.
  • Repeat the last step until you no longer trim. You should get 10 rolls.
  • Serve with sweet chilli sauce.

Nutritional facts

  • Energy
    48 kcal
  • Protein
    0.3 g
  • PHE
    12 mg
  • TYR
    8 mg
  • LEU
    18 mg
  • VAL
    15 mg
  • ILE
    14 mg
  • MET
    4 mg
  • LYS
    18 mg
  • Energy
    478 kcal
  • Protein
    3.2 g
  • PHE
    123 mg
  • TYR
    78 mg
  • LEU
    185 mg
  • VAL
    150 mg
  • ILE
    136 mg
  • MET
    42 mg
  • LYS
    185 mg
© Genevieve Lafrance 2022