4 Serves
84 Mins
Carefully slice the fresh avocados into uniform strips and prepare the filling ingredients.
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Vitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
118 µg / 400 µgCalcium
81 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
196 mg / 1,250 mgPotassium
742 mg / 4,700 mgSodium
612 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
12 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Place a portion of the avocado and filling ingredients onto each spring roll wrapper, then roll tightly, sealing the edges with a touch of water.
Heat the vegetable oil in a frying pan over medium-high heat until shimmering.
Carefully place the spring rolls into the hot oil and fry until golden brown on all sides, then remove with tongs and drain on paper towels.
Season the hot spring rolls immediately with salt and pepper before serving.
3
g13
g49
g
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