Vegetable and Egg Rice Paper Wraps

Name: Vegetable and Egg Rice Paper Wraps
Total time: 40 min
Yield: 566.5 g
Ingredients: rice paper 64 sheets; fresh eggs 165 pieces; olive oil 25 spoon; fresh cabbage 140 servings; fresh carrot 100 piece (1/2); oriental dressing 30 spoon; oyster sauce 9 servings (2 spoons); ground black pepper 3 g; salt 0.5 servings (1/3 teaspoon); dark soy sauce 30 ml

Cook 40 min Difficulty NORMAL 833 kcal

#rice paper #egg dish #vegetable recipe #diet #easy recipe #brunch #healthy food #low calorie #salad #vegan option

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Ingredients

Main ingredients

rice paper 8 sheets
fresh eggs 3 pieces
olive oil 2.5 spoon
fresh cabbage 2 servings
fresh carrot 1 piece (1/2)

Seasonings/Sauce

oriental dressing 30 spoon
oyster sauce 9 servings (2 spoons)
ground black pepper 3 g
salt 0.5 servings (1/3 teaspoon)
dark soy sauce 30 ml

Nutrition summary

Carbohydrates 72.19 g 35%

Protein 34.09 g 17%

Fat 44.01 g 48%

Serving size 566.5g

Cooking steps

1

Wash the vegetables thoroughly and cut them into bite-sized pieces.
2

Beat the eggs and add a pinch of salt.
3

Soak the rice paper in lukewarm water until soft.
4

Place the vegetables and beaten eggs on the rice paper.
5

Fold the rice paper in half to shape it.
6

Heat cooking oil in a pan and cook the rice paper wraps over medium-low heat.
7

Once both sides are golden brown, transfer to a plate.

Vegetable and Egg Rice Paper Wraps

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