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Homemade Popiah Wrapper ( Spring Roll )

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2356.548
Energy (kCal)144921.529
Carbohydrates (g)31660.7727
Total fats (g)592.8569
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sift together the dry ingredients. | 2. Mix in the rest of the ingredients. | 3. Knead the dough. It should have a bouncy texture, and should stick to your hand. Heat up a wok, without oil, and make sure to use a non stick pan, as it is easier. | 4. When the wok is hot, spread the dough around the wok in a thin layer (use your hand as the dough is still sticking to it). Size is about 6 inches. | 5. Remove when cooked (roughly around 30 seconds). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 250 144570.0 31651.35 2350.25 560.9
    tapioca flour 1 tablespoon 34.01 8.4256 0.018000000000000002 0.0019
    baking powder 1/2 teaspoon 1.219 0.6371 0.0 0.0
    corn oil 2 tablespoons 244.8 0.0 0.0 27.2
    egg 1 beaten 71.5 0.36 6.28 4.755
    water 325 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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