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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Malaysian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the filling: | 2. Heat the oil in the pan over medium heat and stir fry the shallots and garlic in the pan till aromatic. | 3. Then add the mince meats and continue stirring till the meat change color. | 4. Put all the remaining ingredients into the pan one at each time. | 5. Stir fry till all the ingredients are cooked and set aside. Let cool down to room temperature before start to wrap. | 6. Making the peanut sauce: | 7. Heat some oil in the pan (but not too much) and fry the candle nuts, garlic and chillies till a bit brown (but be careful not to burn them). | 8. Using a blender or food processor, put all the ingredients together and process them till combine well ( I usually just pulse them in the food processor till combine, cause I still want a bit chunk of nuts in my sauce. Love the crunch). | 9. The sauce is ready! | 10. To make the spring rolls: | 11. In a flat surface, place one wrapper in a diamond position and take about 2 tbsp of the filling (make sure you drain the water a little bit from the filling before you put it on the wrapper, it's just the juice that come out from the veggies). Place the filling about 4-5 cm from the point edge and roll it up once to cover the fillings. Fold the left and right into the middle part and continue roll up till you reach the end bits. Before you roll up to the last end bits, with your hand, brush a little of the tapioca starch and water mixture at the edges of the wrapper and roll up. First spring roll is ready! | 12. Repeat till finish. | 13. Heat a quite large amount of oil (or you could use shallow frying as well if you decide not to waste so much oil at once, as long as your oil cover all parts of the spring rolls when you fry them. But I find that deep frying is the best way to achieve a delicious spring roll as you get the spring rolls to cook evenly in all sides. | 14. When to oil is hot, fry the spring rolls about 2-3 minutes or till golden brown. Don't crowd them! Drain them in paper towel. | 15. Ready to serve with the peanut sauce alongside. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shallot	3		minced	345.6	80.64	12.0	0.48
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
mince meat	50	g		44.5	0.0	9.9	0.25
bean sprout	100			44.5	0.0	9.9	0.25
cabbage	100		chopped	2225.0	516.2	113.92	8.9
carrot	100		cut	5248.0	1226.24	119.04	30.72
rice noodle instruction	50	g		44.5	0.0	9.9	0.25
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
salt black pepper				44.5	0.0	9.9	0.25
candle nut	10			44.5	0.0	9.9	0.25
garlic clove	3			44.5	0.0	9.9	0.25
red chilies	3			-	-	-	-
peanut	100		fried	82782.0	2354.98	3766.8	7189.04
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
white vinegar	4	tablespoons		10.728	0.0238	0.0	0.0
water	250			0.0	0.0	0.0	0.0
spring	12			-	-	-	-
tapioca starch	2	tablespoons		44.5	0.0	9.9	0.25
vegetable oil				234.46400000000003	0.0	0.0	27.2

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