Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 78.6
- Total Fat: 1.7 g
- Cholesterol: 17.1 mg
- Sodium: 400.8 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 1.3 g
- Protein: 7.5 g
View full nutritional breakdown of Spring Rolls - Fresh veggies and fish calories by ingredient
Spring Rolls - Fresh veggies and fish
Submitted by: JULIABELANGER
Introduction
This version is made with fresh veggies, carrot slaw leftover and basa filets (fish)... This version is made with fresh veggies, carrot slaw leftover and basa filets (fish)...Number of Servings: 10
Ingredients
-
10 Rice Paper
3 small Basa Filets (cooked)
1 Cup Fresh Cilantro
1 Cup Carrot Slaw and cherry tomatoes - pesto
1/2 Red Pepper Bell (Julienne chopped)
2 Chives (finely chopped)
1/2 Small English Cucumber with peel (julienne chopped)
15 T Capers (drained)
Tips
Directions
1) Prep the carrot slaw or use the left over!
2) Cook the filets (Oven for 10 min @ 450F). Cool before rolling...
3) Place the rice papers one at a time in a flat dish filled with hot water. Immerse for 5 seconds. Remove from the water and lay flat on a clean kitchen towel. 4) Spread the fillings. Fold in sides of the paper to form a seal, then roll from the bottom of the circle away from you to form an egg roll shape.
5) Repeat until all rice papers have been filled.
Serve with Soya sauce (not in calculation!)
Makes 10 rolls.
Serving Size: 10 rolls
2) Cook the filets (Oven for 10 min @ 450F). Cool before rolling...
3) Place the rice papers one at a time in a flat dish filled with hot water. Immerse for 5 seconds. Remove from the water and lay flat on a clean kitchen towel. 4) Spread the fillings. Fold in sides of the paper to form a seal, then roll from the bottom of the circle away from you to form an egg roll shape.
5) Repeat until all rice papers have been filled.
Serve with Soya sauce (not in calculation!)
Makes 10 rolls.
Serving Size: 10 rolls
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