4 Serves
82 Mins
Julienne the jicama and carrots into thin strips using a chefs knife on a cutting board.
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VietnameseVitamin K
209 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 mgFolate
137 µg / 400 µgCalcium
116 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
103 mg / 1,250 mgPotassium
567 mg / 4,700 mgSodium
175 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
7 g / 28 gSugar
12 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Heat vegetable oil in a frying pan over medium heat. Sauté the Chinese sausage and dried shrimp until fragrant.
Add the julienned jicama and carrots to the frying pan, seasoning with salt and pepper. Cook until tender-crisp.
Fill a large shallow bowl with warm water. Briefly dip each rice paper wrapper into the water until pliable.
Lay the wrapper flat and layer with lettuce, Thai basil, and the cooked filling mixture. Roll tightly into a cylinder.
25
g46
g17
g
Vietnamese
Japanese