Rice Paper Rolls with Tofu and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.7 mg | (106 %) | ||
| Vitamin K | 627.1 μg | (1,045 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 279 μg | (93 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 34.1 μg | (76 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,456 mg | (36 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 217 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 36 g |
Ingredients
- Ingredients
- 400 grams Tofu
- 2 Tbsps sesame oil
- 4 Tbsps soy sauce
- 150 grams uncooked Glass noodles
- 8 leaves Rice paper (22 cm or approximately 9 inch diameter)
- 8 Lettuce (such as Romaine)
- 1 handful soybean sprout
- 2 Tbsps freshly chopped cilantro
Preparation steps
Cut the tofu into cubes, mix with sesame oil and 2 tablespoons soy sauce in a bowl and marinate for about 20 minutes.
Cook the glass noodles according to package directions, then drain.
One at a time, soak the rice paper sheets in a bowl of warm water until they are tender. Remove, spread on a cloth and cover with a damp kitchen towel. Rinse and trim the lettuce, separate the leaves and cut into bite-sized pieces).
Stir-fry the tofu with bean sprouts briefly in a hot wok (1-2 minutes). On the center of the rice paper, arrange lettuce, rice noodles, tofu, and sprouts. Sprinkle with cilantro and drizzle with a little soy sauce. Turn the edges of the rice paper inward and roll over the filling. Arrange on plates and serve with sweet and sour chile sauce or soy sauce for dipping.
