Vietnamese Spring Rolls
Low Carb
Nutritional value
So many calories & Macro nutrients has a portion
9 gCarbohydrates
+
4 gProteine
+
6 gFat
=
100Calories
Ingredients
Ingredient list for 10 Portions
1.00 pinch
black pepper (0.04g)
0.33 cup
0.50 piece
red onion (75g)
6.00 ounce
tofu (1500g)
0.25 piece
red sweet pepper (37.5g)
0.20 cup
peanuts (0.14g)
1.00 teaspoon
coconut oil (5g)
1.00 pinch
salt (0.04g)
0.50 piece
chicory (26.5g)
1.00 tablespoon
sesame oil (10g)
0.50 tablespoon
ginger (5g)
20.00 piece
coriander (5g)
0.50 piece
shrub of thai basil (15g)
0.25 piece
leeks (22.25g)
10.00 piece
rice paper (56g)
1.00 piece
red chili pepper (5g)
1.00 tablespoon
fish sauce (18g)
2.00 tablespoon
1.00 tablespoon
soy sauce (16g)
0.50 cup
1.00 piece
cucumber (300g)
1.00 piece
carrot (61g)
Cooking
To the video the individual steps also here for you
1
First, prepare the Peanut Butter Sauce. Place all the ingredients mentioned (peanut butter, soy sauce, fish sauce, ginger, sesame oil) in a bowl and mix well.
2
Now the vegetables for the spring rolls can be cut into thin strips.
3
Cut the tofu into 1 cm thick slices and fry on a pan with some coconut oil until it appears yellowish.
4
Now soak a piece of Rice Paper in warm water.
5
The rice paper is filled with the tofu, vegetables and some peanut butter sauce. You should not fill each rice paper too much, as it can tear easily.
6
Repeat this process to roll spring rolls until you run out of rice paper or filling.
9 gCarbohydrates
+
4 gProteine
+
6 gFat
=
100Calories
1.00 pinch
black pepper (0.04g)
0.33 cup
0.50 piece
red onion (75g)
6.00 ounce
tofu (1500g)
0.25 piece
red sweet pepper (37.5g)
0.20 cup
peanuts (0.14g)
1.00 teaspoon
coconut oil (5g)
1.00 pinch
salt (0.04g)
0.50 piece
chicory (26.5g)
1.00 tablespoon
sesame oil (10g)
0.50 tablespoon
ginger (5g)
20.00 piece
coriander (5g)
0.50 piece
shrub of thai basil (15g)
0.25 piece
leeks (22.25g)
10.00 piece
rice paper (56g)
1.00 piece
red chili pepper (5g)
1.00 tablespoon
fish sauce (18g)
2.00 tablespoon
1.00 tablespoon
soy sauce (16g)
0.50 cup
1.00 piece
cucumber (300g)
1.00 piece
carrot (61g)
1
First, prepare the Peanut Butter Sauce. Place all the ingredients mentioned (peanut butter, soy sauce, fish sauce, ginger, sesame oil) in a bowl and mix well.
2
Now the vegetables for the spring rolls can be cut into thin strips.
3
Cut the tofu into 1 cm thick slices and fry on a pan with some coconut oil until it appears yellowish.
4
Now soak a piece of Rice Paper in warm water.
5
The rice paper is filled with the tofu, vegetables and some peanut butter sauce. You should not fill each rice paper too much, as it can tear easily.
6
Repeat this process to roll spring rolls until you run out of rice paper or filling.
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