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4 Serves
74 Mins
Soak the glass noodles in warm water until soft, then drain and chop into smaller pieces. Finely shred the cabbage and carrots using a chefs knife on a cutting board.
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ThaiVitamin E
1 mg / 15 mgVitamin K
57 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
104 µg / 400 µgCalcium
118 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
87 mg / 420 mgPhosphorus
222 mg / 1,250 mgPotassium
458 mg / 4,700 mgSodium
1352 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
8 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
In a large bowl, combine the shredded cabbage, carrots, chopped glass noodles, and filling ingredients. Season the mixture with salt and black pepper.
Place a portion of the filling onto each spring roll wrapper. Fold in the sides and roll tightly, sealing the edges with a little water.
Heat vegetable oil in a deep-frying pot or heavy-bottomed pot to 175°C. Carefully fry the spring rolls in batches until they are golden brown and crispy.
Remove the spring rolls using a slotted spoon and drain them on paper towels before serving hot.
28
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g
Sri Lankan
Thai