4 Serves
122 Mins
Finely chop the onions and prepare your filling ingredients on a clean cutting board using a sharp chef's knife.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
25 µg / 400 µgCalcium
75 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
146 mg / 1,250 mgPotassium
226 mg / 4,700 mgSodium
605 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Place a portion of the filling onto each spring roll wrapper, fold the edges inward, and roll tightly to seal, using a small amount of water if necessary.
Heat a generous amount of vegetable oil in a deep-frying pot or heavy-bottomed pot over medium-high heat until it reaches the appropriate frying temperature.
Carefully lower the spring rolls into the hot oil using tongs and fry until they are golden brown and crispy.
Remove the spring rolls from the oil with a slotted spoon, drain on paper towels, and season immediately with salt and pepper.
Serve the spring rolls hot on a serving dish.
11
g12
g6
g
