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Vietnamese Spring Rolls {a How-To}
MEL'S KITCHEN CAFE18Ingredients
65Minutes
1070Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 lb. boneless pork chops (or chicken breasts)
- 30 spring roll wrappers (10-inch diameter, rice, tapioca, etc.)
- 1 lb. bean sprouts (fresh)
- 1 red bell pepper (cored and sliced thin)
- 1 English cucumber (large, cut into thin strips)
- 1 bunch herbs (fresh, washed, I used basil and cilantro)
- 1 bunch lettuce leaves (fresh, washed)
- warm water (in a large shallow bowl or pie plate, large enough to accommodate a spring roll wrapper)
- 2 limes
- 2 Tbsp. brown sugar
- 2 Tbsp. fish sauce
- 4 cloves garlic (minced)
- 1 tsp. garlic paste (chile-, to taste)
- 8 oz. hoisin sauce (the Y&Y brand is gluten-free)
- 1/4 cup smooth peanut butter
- 1 Tbsp. rice vinegar
- 2 cloves garlic (crushed or pressed through a garlic press)
- 1/2 tsp. garlic paste (chile-)
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NutritionView More
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1070Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1070Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium2540mg106% |
| Potassium1200mg34% |
| Protein66g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate148g49% |
| Dietary Fiber8g32% |
| Sugars20g |
| Vitamin A15% |
| Vitamin C80% |
| Calcium15% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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