RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	50.4092
Energy (kCal)	374.0457
Carbohydrates (g)	16.3429
Total fats (g)	12.0636
Fatty acids, total saturated 20:0 (g)	0.0028
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1625
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1156
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.1191
Riboflavin (mg)	0.3827
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0249
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)	0.6758
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.5717
Proline (g)	1.3301
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.3288
Adjusted Protein (g)	0.0000
Cystine (g)	0.3356
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	39.4813
Copper, Cu (mg)	0.5872
Maltose (g)	0.0000
Zinc, Zn (mg)	3.5726
Total lipid (fat) (g)	12.0636
Vitamin K (phylloquinone) (g)	222.0593
Cholesterol (mg)	129.2414
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0298
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	21.5456
Folate, total (g)	72.0738
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	5910.1332
Energy (kcal)	374.0457
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5868
Fatty acids, total saturated 14:1 (g)	0.0028
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6724
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0374
Sugars, total (g)	11.2355
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	23.5639
Lutein + zeaxanthin (g)	1218.3600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0601
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2769
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)	77.1841
Fatty acids, total saturated 16:0 (g)	2.4350
Carbohydrate, by difference (g)	16.3429
Vitamin D (IU)	18.1437
Fructose (g)	3.0104
Fluoride, F (g)	0.0000
Aspartic acid (g)	2.5900
Tyrosine (g)	0.7756
Potassium, K (mg)	1341.0004
Fatty acids, total saturated 12:0 (g)	0.0179
Vitamin A, RAE (g)	346.3495
Serine (g)	0.9707
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0274
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0028
Fatty acids, total saturated 22:0 (g)	0.0028
Fatty acids, total saturated 14:0 (g)	0.1038
Histidine (g)	0.7563
Isoleucine (g)	1.3052
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	13.6312
Water (g)	402.0202
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)	0.0000
Carotene, beta (g)	3421.6078
Sodium, Na (mg)	174.4123
Iron, Fe (mg)	3.7255
Energy (kJ)	1565.9231
Ash (g)	4.2540
Caffeine (mg)	0.0000
Glycine (g)	1.4912
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.2009
Fatty acids, total polyunsaturated (g)	2.6582
Vitamin E (alpha-tocopherol) (mg)	2.3051
Sucrose (g)	2.5086
Vitamin B-6 (mg)	1.1342
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.4536
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	2.1081
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.2903
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)	0.0028
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4201
Folate, food (g)	72.0738
Fatty acids, total saturated 20:1 (g)	0.1134
Fatty acids, total monounsaturated (g)	4.4706
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0611
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0014
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	155.8627
Fatty acids, total polyunsaturated 16:1 c (g)	0.0028
Fatty acids, total saturated (g)	3.3620
Vitamin B-12 (g)	1.5189
Calcium, Ca (mg)	235.0648
Fatty acids, total saturated 10:0 (g)	0.0170
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.4866
Glutamic acid (g)	3.7693
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	61.2155
Leucine (g)	1.8983
Folate, DFE (g)	72.0738
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	5.0508
Tryptophan (g)	0.2994
Threonine (g)	1.0829
Fatty acids, total polyunsaturated 18:1 c (g)	0.0256
Manganese, Mn (mg)	0.5316
Protein (g)	50.4092
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.7109
Betaine (mg)	9.9790
Phosphorus, P (mg)	503.7403
Tocopherol, gamma (mg)	0.0680

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Chinese and Mongolian >> Chinese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Separate wrappers and cut each into 4 squares. I do these one at a time when I am ready to fill wrappers. You can substitute spring roll wrappers with egg roll wrappers. Tastes the same, appearance is a little different. | 2. Mushrooms - dry, remove stems and cut caps into this strips or chop. Set to side. | 3. Finely chop - onions, bamboo shoots, pepper, chicken and bean sprouts. (I chop each and put to side). | 4. In skillet, with 2 tablesppons of oil, cook chicken, onions, bamboo shoots, pepper and mushrooms till chicken is no longer pink. | 5. Add bean sprouts and cook for 30 seconds more. | 6. Stir in soy sauce and sugar, then set to side in skillet to cool. | 7. Take large wrapper and cut into 4 squares. Laying square like a diamond, place a spoonful of mixture on the wrapper and fold one point over it. Fold in the other two side points, then roll up towards the last point forming a log. Moisten last point with water and press to seal. | 8. Deep-fry spring rolls, a few at a time, in hot oil (375° ) till golden brown. Drain on paper towels. Serve with Plum, duck, soy, mustard or spicy sauces as desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wrapper	1	spring		-	-	-	-
mushroom	2			-	-	-	-
chicken breast	4	ounces	boneless skinless chopped	195.0445	0.0	23.6435	10.4893
green onion	2		chopped	38.34	8.1508	1.3774	0.6674
bamboo shoot	4	ounces	canned chopped	30.6175	5.8967	2.9483	0.3402
red bell pepper	1/2		chopped	100.8667	0.0	22.44	0.5667
bean sprout	4	ounces	chopped	100.8667	0.0	22.44	0.5667
cooking oil	2	tablespoons		-	-	-	-
dark soy sauce	1	tablespoon		100.8667	0.0	22.44	0.5667
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
oil				-	-	-	-

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

Cooking in progress....

Spring Rolls