.jpg&w=3840&q=75)
4 Serves
60 Mins
Prepare the filling by combining the bourek filling ingredients in a large mixing bowl.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ChineseVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
77 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
153 mg / 1,250 mgPotassium
276 mg / 4,700 mgSodium
714 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
6 g / 28 gSugar
28 g / 50 gSaturated Fat
1 g / 20 gCholesterol
69 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
Place a spoonful of the filling onto each spring roll wrapper, fold the edges, and roll tightly to seal, using a little water if necessary.
Heat the vegetable oil in a deep-frying pot or heavy-bottomed pot over medium-high heat until it reaches the appropriate frying temperature.
Carefully add the rolls to the hot oil and fry until they are golden brown and crispy, turning occasionally with tongs.
Remove the rolls from the oil, drain on paper towels, and season lightly with salt and pepper before serving hot.
46
g123
g10
g.jpg&w=3840&q=75)
Japanese.jpg&w=3840&q=75)
Turkish