4 Serves
73 Mins
Finely julienne the Chinese cabbage and spring onions using a chef's knife on a cutting board.
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Vitamin K
120 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
116 µg / 400 µgCalcium
213 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
190 mg / 1,250 mgPotassium
553 mg / 4,700 mgSodium
541 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
7 g / 28 gSugar
7 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Place a small amount of the vegetable filling onto each spring roll wrapper, fold the edges, and roll tightly to seal.
Heat the vegetable oil in a wok or heavy-bottomed pot over medium-high heat.
Carefully fry the spring rolls in the hot oil until they are golden brown and crispy, then remove with a slotted spoon and drain on paper towels.
Season the hot spring rolls lightly with salt and black pepper before serving.
3
g13
g49
g
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