4 Serves
68 Mins
Prepare the fresh fruit by washing and slicing them into thin, uniform strips using a chef's knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
499 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 mgVitamin B12
0 µg / 2.4 µgFolate
84 µg / 400 µgCalcium
260 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
126 mg / 1,250 mgPotassium
415 mg / 4,700 mgSodium
43 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
3 g / 28 gSugar
9 g / 50 gSaturated Fat
4 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Hydrate the rice paper wrappers in a large bowl filled with warm water until pliable, then lay them flat on a clean surface.
Place the sliced fruit in the center of each wrapper and roll tightly, tucking in the sides to secure the filling.
Heat a small amount of vegetable oil in a non-stick skillet over medium heat and lightly sear the rolls for a crisp exterior.
3
g50
g10
g
