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4 Serves
53 Mins
5 g
29 g
4 g
Julienne the carrots and cucumber into thin strips using a chefs knife and cutting board.
Ingredients, vitamins, and health benefits
Carrots
Cucumber
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BangladeshiVitamin K
7 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
47 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
59 mg / 1,250 mgPotassium
246 mg / 4,700 mgSodium
181 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Heat vegetable oil in a frying pan over medium heat and sauté the filling ingredients until cooked through.
Season the filling with salt and black pepper to taste, then remove from heat and allow to cool slightly.
Dip a rice paper wrapper into a bowl of warm water until pliable, then lay it flat on a clean surface.
Place a portion of the cooked filling, fresh bean sprouts, julienned carrots, and cucumber in the center of the wrapper and roll tightly, tucking in the sides.
Vegetable Oil
Salt
Black Pepper
Rice Paper Wrappers
Bean Sprouts
Vitamin A
152 µg / 900 µgVitamin C
26 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
7 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
47 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
59 mg / 1,250 mgPotassium
246 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19
g99
g2
g
Indonesian
IndianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g