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4 Serves
83 Mins
Prepare the filling by finely chopping the protein and aromatics using a chefs knife on a cutting board.
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ThaiVitamin K
126 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
44 µg / 400 µgCalcium
76 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
130 mg / 1,250 mgPotassium
230 mg / 4,700 mgSodium
299 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Heat the cooking oil in a frying pan over medium heat and sauté the filling ingredients until cooked through, seasoning with salt and pepper.
Soften the rice paper wrappers in a bowl of warm water, then lay them flat to assemble.
Place the cooked filling and fresh herbs onto the center of each wrapper and roll tightly into a cylinder.
Use a serrated knife to slice the rolls into bite-sized pieces and serve immediately.
28
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g
Sri Lankan
Thai