Name: Summer Rolls
Yield: 379 grams
Ingredients: 1/2 cup strips or slices of carrots, raw (61 g); 1/2 cup, sliced of peppers, sweet, red, raw (46 g); 1/2 cup slices of cucumber, with peel, raw (52 g); 10 grams of coriander (cilantro) leaves, raw; 10 grams of mint, fresh; 200 grams of rice noodles, cooked

Ingredients

or1/2 cup strips or slices of carrots, raw (61 g)

or1/2 cup, sliced of peppers, sweet, red, raw (46 g)

or1/2 cup slices of cucumber, with peel, raw (52 g)

or10 grams of coriander (cilantro) leaves, raw

or10 grams of mint, fresh

or200 grams of rice noodles, cooked

Preparation

Start with preparing the rice noodles (read instructions on package), drain and set aside

Prepare all the vegetables and other food you want to all your roll with (i.e: tofu, sause etc).

Assemble the spring rolls: Put the rice in hot water for about 10-15 seconds, until it is soft. One tip is to use a skillet where the rice paper fits. Transfer it to a cutting board. Place a few slitces of all your ingredients (noodles, tofu and vegetables) on the third of the paper, carefully fold over once, fold in the edges and roll it over all to the end.

Assemble the spring rolls:

Nutritional information

	Per 100 g	Per portion (376 g)	% DRI
Energy	71 kcal	265 kcal	13 %
Fat	0 g	1 g	1 %
Fatty acids, total saturated	0 g	0 g	1 %
Cholesterol	0 mg	0 mg	0 %
Sodium	24 mg	88 mg	4 %
Carbohydrate	16 g	59 g	20 %
Sugars	2 g	6 g
Fiber	1 g	5 g	21 %
Protein	1 g	5 g

Recipes ofTine Nyland

Nutritionist

Hiking-lover and mom to two energetic boys aged 4 and 7. Fascinated by the great impact food can have on our lifestyles and vice versa.

Summer Rolls

Wednesday, July 29, 2020