Spring Roll

Name: Spring Roll
Total time: 15 min
Yield: 269 g
Ingredients: cherry tomato 120 ea; romaine lettuce 35 pack (10 leaves); boiled egg 90 ea; rice paper 24 sheet

3 sheets of rice paper / lettuce / 2 eggs / cherry tomatoes

Cook 15 min Difficulty EASY 234 kcal

#spring roll #Vietnamese wrap #rice paper #Vietnamese food #diet food #fresh vegetables #roll dish #vegetable roll #easy recipe #appetizer

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Ingredients

Main ingredients

cherry tomato 10 ea
romaine lettuce 0.5 pack (10 leaves)
boiled egg 2 ea
rice paper 3 sheet

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 22.94 g 39%

Protein 16.4 g 28%

Fat 8.62 g 33%

Serving size 269g

Cooking steps

1

Soak glass noodles in boiling water.
2

Stir-fry glass noodles, julienned carrots, cabbage, and bean sprouts.
3

Soak the rice paper in water and spread it out.
4

Place the stir-fried filling, shrimp, and cilantro on the rice paper.
5

Fold the edges and roll it up tightly.
6

Cut into bite-size pieces and serve with sauce.

Spring Roll

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