RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.6192
Energy (kCal)	99.4367
Carbohydrates (g)	10.4931
Total fats (g)	1.1075
Fatty acids, total saturated 20:0 (g)	0.0014
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0338
Fatty acids, total polyunsaturated 17:1 (g)	0.0331
Fatty acids, total trans-monoenoic (g)	0.0079
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0245
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0130
Riboflavin (mg)	0.1274
Tocopherol, beta (mg)	0.0113
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0043
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0620
Tocopherol, delta (mg)	0.0288
Arginine (g)	1.1445
Proline (g)	0.5878
Fatty acids, total polyunsaturated 18:1 t (g)	0.0058
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.9327
Adjusted Protein (g)	0.0000
Cystine (g)	0.1940
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	21.8765
Copper, Cu (mg)	0.2101
Maltose (g)	0.0052
Zinc, Zn (mg)	1.1812
Total lipid (fat) (g)	1.1075
Vitamin K (phylloquinone) (g)	78.7978
Cholesterol (mg)	90.7200
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0043
Menaquinone-4 (g)	0.2160
Phytosterols (mg)	21.3017
Folate, total (g)	48.1917
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0043
Vitamin A, IU (IU)	13400.5533
Energy (kcal)	99.4367
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0165
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3225
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0490
Sugars, total (g)	4.1595
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0269
Vitamin C, total ascorbic acid (mg)	9.8320
Lutein + zeaxanthin (g)	837.0533
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0504
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5908
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	48.0417
Fatty acids, total saturated 16:0 (g)	0.1552
Carbohydrate, by difference (g)	10.4931
Vitamin D (IU)	1.4400
Fructose (g)	0.9427
Fluoride, F (g)	2.6280
Aspartic acid (g)	1.3965
Tyrosine (g)	0.4533
Potassium, K (mg)	522.3017
Fatty acids, total saturated 12:0 (g)	0.0038
Vitamin A, RAE (g)	702.0033
Serine (g)	0.5192
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5506
Fatty acids, total trans-polyenoic 22:4 (g)	0.0022
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0029
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0106
Histidine (g)	0.2814
Isoleucine (g)	0.5907
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.4804
Water (g)	214.0329
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0043
Carotene, beta (g)	6886.3300
Sodium, Na (mg)	1342.1283
Iron, Fe (mg)	1.1188
Energy (kJ)	417.7417
Ash (g)	4.8675
Caffeine (mg)	0.0000
Glycine (g)	0.6861
Fatty acids, total trans-polyenoic (g)	0.0043
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2019
Fatty acids, total polyunsaturated (g)	0.3749
Vitamin E (alpha-tocopherol) (mg)	1.5824
Sucrose (g)	2.2215
Vitamin B-6 (mg)	0.2857
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0720
Vitamin D3 (cholecalciferol) (g)	0.0720
Lysine (g)	1.1020
Beta-sitosterol (mg)	0.1067
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0043
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.6100
Starch (g)	1.3039
Pantothenic acid (mg)	0.6515
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0050
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1029
Folate, food (g)	48.1917
Fatty acids, total saturated 20:1 (g)	0.0022
Fatty acids, total monounsaturated (g)	0.1732
Stigmasterol (mg)	0.1600
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0641
Fatty acids, total polyunsaturated 16:1 t (g)	0.0022
Fatty acids, total polyunsaturated 17:0 (g)	0.0086
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	75.3867
Fatty acids, total polyunsaturated 16:1 c (g)	0.0115
Fatty acids, total saturated (g)	0.2503
Vitamin B-12 (g)	0.7992
Calcium, Ca (mg)	89.2233
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.7550
Glutamic acid (g)	2.3649
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2128.6100
Vitamin E, added (mg)	0.0000
Retinol (g)	38.8800
Leucine (g)	1.0308
Folate, DFE (g)	48.1917
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0043
Fiber, total dietary (g)	2.7233
Tryptophan (g)	0.1402
Threonine (g)	0.5800
Fatty acids, total polyunsaturated 18:1 c (g)	0.0749
Manganese, Mn (mg)	0.4259
Protein (g)	12.6192
Cryptoxanthin, beta (g)	24.2933
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1203
Betaine (mg)	5.1360
Phosphorus, P (mg)	249.2400
Tocopherol, gamma (mg)	0.2496

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Thai >> Thai
Dietary Style
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close. | 2. Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce. | 3. To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spring wrapper	6			-	-	-	-
shrimp	12		cooked shelled	51.12	0.6552	9.7992	0.7272
leaf lettuce	1	cup	shredded	5.4	1.0332	0.4896	0.054000000000000006
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
cucumber	1/2	cup	peeled seeded chopped	7.8	1.8876	0.33799999999999997	0.0572
carrot	1		julienned	25.01	5.8438	0.5673	0.1464
thai dipping sauce				-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
white wine vinegar	1	tablespoon		-	-	-	-
mirin	3	tablespoons		-	-	-	-
ginger root	1/4	teaspoon	grated	0.4	0.0888	0.0091	0.0038

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Fresh Spring Rolls With Thai Dipping Sauce