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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 71.6
  • Total Fat: 0.3 g
  • Cholesterol: 1.5 mg
  • Sodium: 101.8 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 2.0 g

View full nutritional breakdown of Spring Rolls - Vermicelli Veggies and Beef calories by ingredient
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Spring Rolls - Vermicelli Veggies and Beef

Submitted by: JULIA_RUN2SMILE

Introduction

This version is made with rice vermicelli, fresh veggies, carrot slaw leftover and beef lunchmeat... This version is made with rice vermicelli, fresh veggies, carrot slaw leftover and beef lunchmeat...
Number of Servings: 12

Ingredients

    12 Rice Paper

    10 Slices Beef luchmeat (thinly sliced)
    3/4 Cup Fresh Cilantro
    1 Cup Carrot Slaw and cherry tomatoes - pesto
    1/2 Red Pepper Bell (Julienne chopped)
    1/2 Medium Onion (finely chopped)
    1/2 Small English Cucumber with peel (julienne chopped)
    120 gr Rice Vermicelli


Directions

1. Prep the carrot slaw or use the left over and chopped the veggies. Prep the rice vermicelli (place in hot water for 5 min and drain.
2. 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. 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. Repeat until all the rice papers have been filled. Serve with Soya sauce (not in calculation!)
Makes 12 rolls.

Serving Size: 12 rolls

Number of Servings: 12

Recipe submitted by SparkPeople user JULIABELANGER.






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