Veggie spring rolls
Today on the table are veggie spring rolls. Even despite the absence of meat or fish in their composition, the dish will undoubtedly be popular among guests. This option is also suitable for a fasting menu.
Equipment
- 1 mix bowl
- 1 chopping board
- 1 knife
- 2 plate
Ingredients
- 6 sheet rice paper
- ½ pc cucumber
- ½ pc bell pepper
- 1 pc carrot
- 1 feather green onion
- 50 g rice noodles glass noodles
- 5-6 sheet lettuce
Instructions
- Prepare everything necessary. For more vibrant colors, you can take multicolored peppers.
- Cut bell pepper, carrot, and fresh cucumber into strips. Wash the leaf lettuce and shake off the water.
- Soak the glass noodles in boiling water for 5 minutes.
- In a flat bowl, pour cold water and place a sheet of rice paper for a couple of seconds. Carefully transfer to a dry plate. Place strips of carrot, cucumber, and bell pepper on the edge.6 sheet rice paper, ½ pc cucumber, ½ pc bell pepper, 1 pc carrot
- On top, place green onion and glass noodles, which should also be cut so that the noodles are not too long.1 feather green onion, 50 g rice noodles
- Next, put a sheet of lettuce. If it is too large, tear it into smaller fragments.5-6 sheet lettuce
- Wrap the sides over the filling.
- Then roll into a tube so that the vegetables are inside. Do this for all the rolls. Since the rice paper is transparent, all the colorful components of the filling shine through.
- The spring rolls with vegetables and rice paper are ready. It is better not to delay serving, as after a couple of hours the rice paper will start to dry out. If necessary for longer storage, periodically spray them with water. But make sure that the vegetables remain fresh. When serving, offer soy sauce. Bon appétit!
Nutrition
Calories: 34kcalCarbohydrates: 8gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.02gCholesterol: 0.1mgSodium: 21mgPotassium: 6mgFiber: 0.2gSugar: 0.03gVitamin A: 36IUVitamin C: 0.2mgCalcium: 2mgIron: 0.1mg