Vietnamese Spring Roll Kimbap

Name: Vietnamese Spring Roll Kimbap
Yield: 415 g
Ingredients: Rice Paper 20cm 20 g; Yellow Bell Pepper 60 g; Red Bell Pepper 40 g; Fresh Cucumber 80 g; Stretchy Cheddar Cheese 22 pcs; Twice Roasted Seaweed 4 g; Wasabi Pickled Radish 61 g; Cabbage Egg Tteokbokki Fried Rice 128 g

291 kcal

#Vietnamese Spring Roll Kimbap #Fusion Food #Rice Paper #Kimbap #Vietnamese Cuisine #Diet Meal #Easy Cooking #Vegetable-rich Dish #Picnic Food #Brunch

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Ingredients

Main ingredients

Rice Paper 20cm 20 g
Yellow Bell Pepper 60 g
Red Bell Pepper 40 g
Fresh Cucumber 80 g
Stretchy Cheddar Cheese 1 pcs
Twice Roasted Seaweed 4 g
Wasabi Pickled Radish 61 g
Cabbage Egg Tteokbokki Fried Rice 128 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 36.48 g 48%

Protein 16.47 g 22%

Fat 10.35 g 31%

Serving size 415g

Cooking steps

1

Julienne carrots, cucumbers, bell peppers, and lettuce into long strips.
2

Thinly slice pork or beef, season with salt and pepper, and stir-fry in a pan.
3

Soak rice paper in lukewarm water to prepare.
4

Spread a thin layer of rice on seaweed, then add the vegetables and meat on top.
5

Roll it up tightly like kimbap.
6

Wrap the kimbap once more with rice paper to finish.

Vietnamese Spring Roll Kimbap

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