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4 Serves
90 Mins
Prepare the fermented pork sausage by slicing it into thin strips and set aside.
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VietnameseVitamin K
251 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
161 µg / 400 µgCalcium
155 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
121 mg / 1,250 mgPotassium
288 mg / 4,700 mgSodium
887 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Boil the rice vermicelli in a pot of water until tender, then drain using a colander.
Heat a small amount of cooking oil in a frying pan over medium heat to lightly sear the sausage strips for added texture.
Assemble the rolls by placing the sausage, vermicelli, and fresh herbs onto rice paper wrappers, then roll tightly.
Season the rolls lightly with salt and pepper before serving.
30
g65
g28
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Saudi
Egyptian