Spring rolles

Suitable for vegans
Type of dish: Rices, Vegetables
Temperature: Hot
Cuisine type: Vegan cuisine
Seasonal period: March, April, September, October, November, December
Allergens:
Gluten
Gluten
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Brick pastry 5.0 ud
Cabbage 0.2 kg
Carrots 0.2 kg
Onion 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
See Recipe
Olive oil 0.02 l
Vinegar 0.005 l
Table salt 3.333 g
See Recipe
Sugar 0.05 kg
Water 0.05 l
Vinegar 0.05 l
Ketchup 37.5 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.