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Vietnamese Spring Rolls

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.9702
Energy (kCal)110.34
Carbohydrates (g)24.514
Total fats (g)1.1606
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook vermicelli in boiling water for 3 minutes or until soft. Drain noodles and rinse under cold water. Set aside. | 2. Combine carrot, lettuce and cucumber in bowl. Combine basil, mint, cilantro and green onion into same bowl and add cooked vermicelli. Season with sugar, lemon juice and salt. | 3. Soak rice paper individually in extra warm water until soft. | 4. Place on a work surface and spoon 3-4 tablespoon of veggie/noodle mixture onto rice paper. | 5. Roll halfway and place shrimp halves/meat of choice and finish rolling. | 6. Serve cool with sauces. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice paper 0.5 package - - - -
    rice vermicelli 0.5 package - - - -
    cucumber 1/2 peeled shredded 7.8 1.8876 0.33799999999999997 0.0572
    carrot 1 peeled julienned 52.48 12.2624 1.1904 0.3072
    lettuce 2 cups shredded 10.8 2.0664 0.9792 0.10800000000000001
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    basil leaf 1/4 cup chopped - - - -
    mint leaf 1/4 cup chopped - - - -
    green onion 2 sliced 38.34 8.1508 1.3774 0.6674
    lemon juice - - - -
    sugar - - - -
    salt - - - -

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



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