Vietnamese Vegetable Spring Rolls

Name: Vietnamese Vegetable Spring Rolls
Total time: 10 min
Yield: 459 g
Ingredients: Perilla Leaf 3 g; Romaine Lettuce 21 pack (10 leaves); Onion 70 half onion; Fresh Cabbage 35 serving; Mini Yellow Bell Pepper 10 g; Mini Orange Bell Pepper 20 g; Mini Red Bell Pepper 20 g; Fresh Mung Bean Sprouts 50 g; Fresh Cucumber 60 serving; Mon Vietnamese Rice Paper 30 g; Onion 70 half onion; Water (drinking) 20 ml; Apple Vinegar 10 g; Allulose Syrup 40 spoon

Cook 10 min Difficulty EASY 214 kcal

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Ingredients

Main ingredients

Perilla Leaf 3 g
Romaine Lettuce 0.3 pack (10 leaves)
Onion 1 half onion
Fresh Cabbage 0.5 serving
Mini Yellow Bell Pepper 10 g
Mini Orange Bell Pepper 20 g
Mini Red Bell Pepper 20 g
Fresh Mung Bean Sprouts 50 g
Fresh Cucumber 1 serving
Mon Vietnamese Rice Paper 30 g

Seasonings/Sauce

Onion 70 half onion
Water (drinking) 20 ml
Apple Vinegar 10 g
Allulose Syrup 40 spoon

Nutrition summary

Carbohydrates 79.38 g 92%

Protein 4.7 g 5%

Fat 0.8 g 2%

Serving size 459g

Cooking steps

1

Wash all vegetables thoroughly and slice them into thin strips for easy eating.
2

Lightly soak the rice paper in lukewarm water.
3

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

Add cilantro, thinly sliced perilla leaves, or other herbs according to your preference.
5

Roll up the rice paper with the vegetables inside, as if making a wrap.
6

Dip in the prepared sauce and enjoy.

Vietnamese Vegetable Spring Rolls

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