2 Serves
30 Mins
Using a chefs knife, cut the rice paper into thin, bite-sized strips and place them into a large mixing bowl.
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FilipinoVitamin E
8 mg / 15 mgVitamin K
100 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
125 µg / 400 µgCalcium
109 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
346 mg / 1,250 mgPotassium
567 mg / 4,700 mgSodium
1023 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
4 g / 28 gSugar
12 g / 50 gSaturated Fat
8 g / 20 gCholesterol
868 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
In a small saucepan, heat the cooking oil over medium heat until shimmering, then stir in the fried shallots until fragrant.
Add the shredded green mango, beef jerky, and quail eggs to the mixing bowl with the rice paper.
Drizzle the seasoned oil over the mixture, sprinkle with salt and pepper, and toss everything together using tongs until well combined.
80
g13
g67
g
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Egyptian