Spring Rolls
Moderate nutritional value
Rolls filled with vegetables or meat.
Spring rolls are thin wheat wrappers rolled around shredded cabbage, carrot, glass noodles and sometimes pork or shrimp, then deep-fried until crisp and served with a sweet chili or soy dipping sauce. Frying makes them high in fat and calories for their size, with little protein. A 100 g portion of fried rolls is about 220 kcal; baked rolls carry much less fat.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 5g | 8.9% |
| Fat | 12g | 17.1% |
| Carbs | 22g | 7.3% |
| Simple Sugars | 7.7g | Estimate |
| Complex Carbs | 12.3g | Estimate |
| Fiber | 2g | 8.0% |
| Water | 58g | 2.3% |
| Calories | 220 | 9.8% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 1.68 | g | 8.4% |
| Monounsaturated | 6.9 | g | 27.6% |
| Polyunsaturated | 2.98 | g | 22.9% |
| Omega-3 | 0.894 | g | Estimate |
| EPA | 1 | mg | 0.1% |
| DHA | 1 | mg | 0.1% |
| Omega-6 | 2.086 | g | Estimate |
| Trans | 0.05 | g | 2.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 5.29 | mg |
| Vitamin E | 1.69 | mg |
| Selenium | 9.77 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 77.6 | mcg | 8.6% |
| vitamin B1 | 0.109 | mg | 9.1% |
| vitamin B2 | 0.047 | mg | 3.6% |
| vitamin B3 | 0.842 | mg | 5.3% |
| vitamin B6 | 0.084 | mg | 4.9% |
| vitamin B9 | 11.8 | mcg | 3.0% |
| vitamin B12 | 0.077 | mcg | 3.2% |
| vitamin C | 5.29 | mg | 5.9% |
| vitamin D | 0.047 (2 IU) | mcg | 0.3% |
| vitamin E | 1.69 | mg | 11.3% |
| vitamin K | 22.3 | mcg | 18.6% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 19.8 | mg | 2.0% |
| iron | 0.609 | mg | 3.4% |
| magnesium | 11.8 | mg | 3.0% |
| phosphorus | 56.7 | mg | 8.1% |
| potassium | 138 | mg | 5.3% |
| sodium | 177 | mg | 7.7% |
| zinc | 0.517 | mg | 4.7% |
| copper | 0.047 | mg | 5.2% |
| manganese | 0.206 | mg | 9.0% |
| selenium | 9.77 | mcg | 17.8% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 154 | mg | 22.0% | 148% |
| Isoleucine | 205 | mg | 14.6% | 105% |
| Leucine | 363 | mg | 13.3% | 92% |
| Lysine | 291 | mg | 13.9% | 93% |
| Methionine | 194 | mg | 18.5% | 130% |
| Phenylalanine | 377 | mg | 21.5% | 142% |
| Threonine | 200 | mg | 19.0% | 123% |
| Tryptophan | 61 | mg | 21.8% | 142% |
| Valine limiting | 236 | mg | 13.0% | 91% |
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Values per 100 g
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Recipe
See full recipeIngredients
- Spring roll wrappers 12 pieces
- Cabbage, finely shredded 200 g
- Carrot, julienned 100 g
- Glass noodles, soaked 50 g
- Ground pork or shrimp 120 g
- Garlic, minced 2 cloves
- Soy sauce 1 tbsp
- Sesame oil 1 tsp
- Cornstarch slurry to seal 2 tbsp
- Oil for deep-frying 500 ml
Instructions
- 1
Stir-fry the pork or shrimp with garlic until cooked, then add cabbage and carrot and toss briefly.
- 2
Season with soy sauce and sesame oil, mix in the drained noodles, and let the filling cool completely.
- 3
Place a portion of filling near one corner of a wrapper.
- 4
Fold in the sides and roll up tightly, sealing the final edge with cornstarch slurry.
- 5
Heat oil to 175 C and fry the rolls in batches until golden and crisp.
- 6
Drain on paper towels and serve hot with sweet chili or soy dipping sauce.