Vietnamese Vegetable Spring Rolls

Name: Vietnamese Vegetable Spring Rolls
Yield: 450 g
Ingredients: Brown Rice Vietnamese Spring Roll Wrapper 10 g; Mini Paprika (Red) 100 g; Fresh Cabbage 70 serving; Whole Black Pepper Chicken Breast 100 g; Romaine Lettuce 70 portion (10 leaves); Mini Paprika (Yellow) 100 g

276 kcal

#Diet #Low Calorie #Vegan

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Ingredients

Main ingredients

Brown Rice Vietnamese Spring Roll Wrapper 10 g
Mini Paprika (Red) 100 g
Fresh Cabbage 1 serving
Whole Black Pepper Chicken Breast 100 g
Romaine Lettuce 1 portion (10 leaves)
Mini Paprika (Yellow) 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 35.17 g 47%

Protein 26.45 g 36%

Fat 5.67 g 17%

Serving size 450g

Cooking steps

1

Wash and julienne all vegetables.
2

Soak rice paper in lukewarm water.
3

Place the prepared vegetables on top of the rice paper.
4

Roll tightly and arrange on a plate.
5

Serve with sauce according to your preference.

Vietnamese Vegetable Spring Rolls

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