• low fat 0.13g 0.13%
  • low sat fat 0g 0%
  • med salt 208.27mg 0.20%
  • low sugar 3.20g 3.20%
*As guideline of daily recommended intake per 100g

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Ingredients:

Dipping sauce

Cooking method:

  1. Grate carrot. Finely slice snow peas, spring onions and capsicum, lengthwise, about 8 cm long. Finely shred cabbage and place in bowl with lemon juice and fish sauce to marinate.
  2. Soak rice paper sheets, 2 to 3 at a time, in cold water for approximately 2 minutes. Lift out carefully and place on a wet tea towel to continue softening. When they are fully soft and pliable they are ready to use.
  3. Place a softened rice paper sheet on a board. Place a small amount of each vegetable and 1 piece of herb on the edge of the paper. (Suggested amounts are 1 to 2 slices of each vegetable and about 1 teaspoon of carrot and cabbage.) Under rather than over fill the rolls.
  4. Roll up the rice paper, tucking in the edges. Place on a platter or tray. Continue with the other sheets of rice paper until all the filling is used.
  5. Serve rice paper rolls cold or at room temperature, and use sauce to dip rolls into.

Dipping sauce:
Mix all ingredients together.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
31.55g
100.00g
Energy (kJ)
38.67kJ
122.58kJ
Protein (g)
0.58g
1.85g
Total fat (g)
0.04g
0.13g
- Saturated fat (g)
0.00g
0.00g
- Polyunsaturated fat (g)
0.00g
0.00g
- Monounsaturated fat (g)
0.00g
0.00g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
1.21g
3.84g
CarbohydrateSE (g)
1.21g
3.84g
- Sugars (g)
1.01g
3.20g
Water (g)
28.43g
90.11g
Dietary fibre (g)
0.84g
2.65g
Thiamin (mg)
0.01mg
0.04mg
Riboflavin (mg)
0.02mg
0.05mg
Niacin (mg)
0.17mg
0.54mg
Niacin equivalents (mg)
0.28mg
0.88mg
Vitamin C (mg)
10.82mg
34.30mg
Total folate (ug)
13.77ug
43.64ug
Total vitamin A equivalents (ug)
75.01ug
237.77ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
449.36ug
1424.43ug
Sodium (mg)
65.70mg
208.27mg
Potassium (mg)
78.23mg
247.98mg
Magnesium (mg)
5.01mg
15.90mg
Calcium (mg)
8.00mg
25.34mg
Phosphorus (mg)
10.56mg
33.46mg
Iron (mg)
0.17mg
0.55mg
Zinc (mg)
0.10mg
0.32mg

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This page has been produced in consultation with and approved by: Coeliac Society of Victoria

Last updated:

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