Spring rolles
Suitable for vegans
Allergens:
Ingredients for 5 portions
Calculate portions
Brick pastry
5.0 ud
Cabbage
0.2 kg
Soya sauce
0.025 l
Rice
0.1 kg
Corinto raisins
7.5 g
Table salt
5.0 g
Vinaigrette sauce
0.025 l
Lettuce
0.5 ud
Sweet and sour sauce
5.0 ud
Sunflower oil
0.25 l
Lettuce
0.5 ud
Table salt
3.333 g
Elaboration
PREELABORATIONS
- Clean and julienne the carrot, the onion and the collard greens.
- Sanitise the chicken breast.
ELABORATION
- Sauté the vegetables cut into julienne and season them with soya sauce at taste.
- Stuff the wafer, previously wet.
- Steam the rolls for 1 minute to shape them well.
- Fry until brown.
- For the garnish: boil the rice (white rice).
- For the sweet and sour sauce: mix all the ingredients.
PLATING
- Heat the rolls in the oven, 2 per portion.
- Place the rolls on one side of the plate and the lettuce salad with the white rice and the raisings on the other side.
- Pour some sweet and sour sauce on the plate.
Nutritional information (1 portion)
Energy
720.94
kcal
Carbohydrates
45.77
g
Proteins
5.56
g
Lipids
54.69
g
Fiber
3.13
g
Saturates
7.13
g
Monounsaturated fatty acids
16.72
g
Polyunsaturated fatty acids
30.61
g
Cholesterol
0.27
mg
Calcium
90.38
mg
Iron
1.91
mg
Zinc
0.37
mg
Vitamin A
577.13
ug
Vitamin C
47.74
g
Folic acid
41.09
ug
Salt (Sodium)
1688.04
mg
Sugars
16.42
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Pastries
- Coffee, chocolate and infusion
- Cocktails
- Sándwich
- Pizzas, patty
- Dessert
- Ice creams and sorbets
- Breakfasts and brunch
- Shellfish
- Salads
- Soups and creams
- Birds
- Legumes
- Finger foods
- Meats
- Burguers
- Bread and pastries
- Pasta
- Main course
- Fish
- Rices
- Vegetables
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed