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Prep Time40 Minutes
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Cook Time10 Minutes
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Serving20
PREPARATION
Soak the dried mushrooms in boiled water for approx. 30 minutes. Then chop finely. Soak the glass noodles in lukewarm water for 10 minutes, drain and cut into bite-sized pieces with kitchen scissors. Wash, peel and grate the carrots, kohlrabi and potatoes or grate them using a food processor (julienne setting). Squeeze the carrots, kohlrabi and potatoes well. Peel and wash the onions and chop them into fine cubes. Mix the squeezed vegetables, potatoes, onions, glass noodles, egg, salt and pepper well. Fill a large, flat bowl with lukewarm water, briefly dip each sheet of rice paper into the water and place on a tea towel or flat plate. Place 1 heaped tablespoon of filling on each sheet of soft rice paper. Fold in the left and right sides and roll up. Heat the rapeseed oil in a pan and slowly slide in the spring rolls. Caution: risk of splashing! Fry over medium heat until golden brown. Serve the spring rolls warm.
- Spring rolls can be frozen. Heat leftover spring rolls without oil in a pan or air fryer.
- PKU Exchange
50 mg exchange (IT,UK)
55
25 mg exchange (DK)
27
20 mg exchange (FR,PT)
22
How many grams of recipe should I take to get 1 PKU Exchange depending on the exchange system I use
Ingredients
Spring Rolls Vietnamese style
Nutrition
per serving:
- Daily Value*
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Kcal: 91
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Protein: 1,2 g
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Fibre: 1,4 g
