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Vegetable Spring Rolls















Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


1 ounce cellophane noodles
soaked in warm water for 20 minutes, drained and chopped fine
2 each bean curd
squares, chopped fine
3 small russet potatoes
peeled, cut paper thin, shredded
1 tablespoon tree ears
soaked in warm water for 20 minutes, drained, chopped
1 cup mung bean sprouts
1 medium carrots
cut paper thin, cut into 1 inch sections, shredded
1 each leeks
white part, chopped
1 dash black pepper
10 each rice
papers, dried, (banh trang)
2 cups peanut oil


Combine all ingredients except rice papers and oil.

Cut the rice papers into quarters.

Wet the surface of each paper with water (use your fingers or a brush) and within about 1 min the paper will become flexible enough to be filled.

Place about 1 tablespoon of the filling on each paper and roll.

Heat the oil in a wok to about 350℉ (180℃).

Place rolls, flaps-down, into oil and cook 20 min (10 min each side), until completely done.

There is another form of spring roll skin which is inherently sticky and stretchy (white and barely opaque), and doesn't require deep frying.

(One could lighly sauté the carrots and potatoes beforehand.)


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 113138% of calories from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 23mg 1%
Total Carbohydrate 51g 51%
Dietary Fiber 3g 10%
Sugars g
Protein 39g
Vitamin A 21% Vitamin C 2%
Calcium 14% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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