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Raciónes: 8

Ingredientes

Cost per serving $0.58 view details

Direcciones

  1. Cook rice vermicelli in boiling water for 3 mins. Drain. Place in a large bowl and toss with sesame oil.
  2. Add in vegetables, sunflower seeds, sesame seeds, ginger root and soy sauce. Toss again and set aside.
  3. Preheat oven to 450F. Place oil in a small dish. Dip 1 sheet of rice paper into hot water for 15-30 seconds, till soft. Place on a dish towel. Brush surface lightly with oil.
  4. Spoon 1/8 of the filling onto bottom edge of rice paper. Fold bottom edge of rice paper just to cover filling; brush surface lightly with oil. Mix in edges, then roll up, brushing surfaces with oil as you roll. Repeat with remaining rice paper sheets and filling.
  5. Place each roll seam side down on a foil lined cookie sheet. Bake spring rolls on the lowest oven rack for 15 to 20 mins, turning once, till lightly browned. Serve with plum sauce if you like.
  6. VT's notes: A crispy thin wrapper, delicately seasoned vegetables and the mere hint of oil make these eggless "egg" rolls marvelous as meal starters.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 51g
Recipe makes 8 servings
Calories 82  
Calories from Fat 38 46%
Total Fat 4.44g 6%
Saturated Fat 0.41g 2%
Trans Fat 0.06g  
Cholesterol 0mg 0%
Sodium 48mg 2%
Potassium 169mg 5%
Total Carbs 9.43g 3%
Dietary Fiber 1.3g 4%
Sugars 0.89g 1%
Protein 1.84g 3%
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