Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Total time: 20 min
Yield: 101 g
Ingredients: Fresh Cabbage 7 servings; Boiled Chicken Breast 10 g; Fresh Carrot 20 piece (half); Perilla Leaf 2 batch (20 leaves); Fresh Cucumber 30 servings; Red Bell Pepper 10 pcs; The King Crab's Original 14 g; Rice Paper 8 sheet

Cook 20 min 63 kcal

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Ingredients

Main ingredients

Fresh Cabbage 0.1 servings
Boiled Chicken Breast 10 g
Fresh Carrot 0.2 piece (half)
Perilla Leaf 0.1 batch (20 leaves)
Fresh Cucumber 0.5 servings
Red Bell Pepper 0.1 pcs
The King Crab's Original 14 g
Rice Paper 1 sheet

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 10.58 g 63%

Protein 5.54 g 33%

Fat 0.35 g 5%

Serving size 101g

Cooking steps

1

Cut all vegetables and meat into bite-sized pieces.
2

Soak the rice paper in lukewarm water.
3

Place the prepared ingredients on the moistened rice paper.
4

Roll and wrap the rice paper tightly around the fillings.
5

Arrange on a plate and serve with dipping sauce.

Vietnamese Spring Rolls

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