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Vietnamese Prawn and Pork Rolls

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7269.1815
Energy (kCal)196566.8338
Carbohydrates (g)92.2171
Total fats (g)18295.5856
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soften the rice papers by lightly brushing each one with warm water. | 2. Then, after about 20 seconds, fold in about 2.5cm/1in in on the two opposite sides and the top. | 3. For each roll, place a leaf of lettuce on a rice paper and pile on a few beansprouts, herb leaves and vermicelli. | 4. Add some pork and 2 prawns, and roll up. | 5. To make the nuoc cham dipping sauce, combine all ingredients with 2 tablespoons water. | 6. Serve the rolls with the nuoc cham for dipping. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice paper 8 - - - -
    lettuce 1 7.15 1.2265 0.7425 0.121
    bean sprout 55 - - - -
    basil - - - -
    mint - - - -
    coriander leaf - - - -
    rice vermicelli 115 g boiled 411.7 87.17 12.235999999999999 1.518
    pork 115 boneless boiled sliced 196136.64 0.0 7256.0124 18293.9148
    prawn 16 steamed peeled - - - -
    nuoc nam 1 tablespoon - - - -
    lime juice 3 tablespoons 11.3438 3.8206 0.1906 0.0318
    garlic clove 1 chopped - - - -
    red chile 1 chopped - - - -
    caster sugar 1/2 teaspoon - - - -
    water 2 tablespoons 0.0 0.0 0.0 0.0

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



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