Healthy Spring Rolls with Mushrooms and Vegetables

Healthy Spring Rolls with Mushrooms and Vegetables

20 min
Medium
1 serv.
272 g / 1 serv.
cobalt (Co) Beta-carotene selenium (Se) molybdenum (Mo) copper (Cu) silicon (Si)

Rating

Average rating:—

Description

Light rice paper rolls with aromatic mushrooms, fresh vegetables, and tender tofu. Perfect for a snack or light dinner.

  1. Slice the champignons thinly and sauté in a dry pan until the moisture evaporates, then add 0.5 tsp of sesame oil and minced garlic, cook for 2 minutes.
  2. Cut the tofu into thin long strips and lightly brown in a non-stick pan.
  3. Cut the carrot and cucumber into thin strips (carrot can be grated on a Korean carrot grater).
  4. Dampen a rice paper sheet in warm water and place it on a wet board.
  5. Place a lettuce leaf on the edge of the sheet, then top with carrot, cucumber, tofu, and mushrooms.
  6. Roll tightly, tucking the edges inward. Repeat with the remaining sheets.
  7. For the sauce, mix soy sauce with the remaining sesame oil. Serve the rolls by dipping them into the sauce.
307
113 kcal / 100 g
kcal
14.4 g
5.3 g / 100 g
Protein
41.7 g
15.4 g / 100 g
Carbohydrates
9.9 g
3.6 g / 100 g
Fats

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FAQ

How to cook Healthy Spring Rolls with Mushrooms and Vegetables?
Healthy Spring Rolls with Mushrooms and Vegetables. How to cook in 20 min. 307 kcal, P 14 / F 9 / C 41.
How many calories in Healthy Spring Rolls with Mushrooms and Vegetables?
307 kcal, protein 14 g, fat 9 g, carbs 41 g per serving.

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