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4 Serves
100 Mins
Soak the glass noodles in warm water until softened, then drain and chop them into small pieces. Finely mince the carrots, onions, and wood ear mushrooms using a chefs knife on a cutting board.
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VietnameseVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
103 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
341 mg / 1,250 mgPotassium
623 mg / 4,700 mgSodium
1093 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
62 µg / 55 µgFiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
8 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
In a large mixing bowl, combine the ground pork, chopped vegetables, mushrooms, and glass noodles. Season the mixture with fish sauce, salt, and black pepper, mixing thoroughly with a wooden spoon.
Place a spring roll wrapper on a flat surface. Add a tablespoon of the filling near one corner, fold the sides inward, and roll tightly. Use a little water to seal the edge of the wrapper.
Heat a deep-frying pot filled with vegetable oil to 175°C. Carefully add the spring rolls in batches and fry until golden brown and crispy, using tongs to turn them as needed.
Remove the spring rolls from the oil using a slotted spoon and drain them on paper towels to remove excess grease before serving.
22
g33
g16
g
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Libyan