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Thai Vegetable Rolls

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.817
Energy (kCal)498.37
Carbohydrates (g)111.1891
Total fats (g)1.1759
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place rice noodles in a large bowl and cover with hot water. Let sit 5-8 minutes, until just tender. | 2. Drain noodles and rinse with cold water. Spread on a kitchen towel and pat dry. | 3. Divide noodles into 2 long logs and cut to total 10 equal portions. | 4. Arrange lettuce leaves on work surface. Mound 1 portion of noodles on top followed by 1/10 of cucumber, carrot and apple. Top with about 3 mint leaves and 4 cilantro leaves. | 5. Fold lettuce leaves over filling and secure with toothpicks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice noodle 3 1/2 1/2 363.09 79.9796 5.9351 0.5586
    red leaf lettuce 10 - - - -
    cucumber 1/2 cup diced 7.98 1.4364 0.3923 0.1064
    carrot 1 diced 29.52 6.8976 0.6696 0.1728
    granny smith apple 1 diced 96.86 22.7287 0.7348 0.3173
    mint leaf 1/4 cup - - - -
    cilantro leaf 1/4 cup 0.92 0.1468 0.0852 0.0208

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



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