• med fat 4.80g 4.80%
  • low sat fat 0.66g 0.66%
  • low salt 7.28mg 0%
  • low sugar 2.17g 2.17%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Pre heat oven to 200°c.
  2. Wash and dice all vegetables into 1cm cubes (approximately) and place in a non-stick baking tray.
  3. Brush oil over the vegetables and sprinkle with basil, salt and pepper.
  4. Toss well.
  5. Place in oven and bake for 30 minutes or until soft and tender.
  6. Remove from oven and mash vegetables with fork. Allow to cool.
  7. Soak one sheet of rice paper at a time in a dish of hot water until soft
  8. (approximately 20 seconds). Remove from the water, drain well and gently cut or tear in half.
  9. Place a spoonful of the vegetables on the corner of the rice paper and roll up, folding in the edges as you go to create a finger.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
21.84g
100.00g
Energy (kJ)
102.64kJ
470.00kJ
Protein (g)
0.52g
2.36g
Total fat (g)
1.05g
4.80g
- Saturated fat (g)
0.14g
0.66g
- Polyunsaturated fat (g)
0.12g
0.57g
- Monounsaturated fat (g)
0.70g
3.21g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
3.06g
13.99g
CarbohydrateSE (g)
3.05g
13.95g
- Sugars (g)
0.47g
2.17g
Water (g)
16.54g
75.72g
Dietary fibre (g)
0.41g
1.89g
Thiamin (mg)
0.01mg
0.04mg
Riboflavin (mg)
0.01mg
0.05mg
Niacin (mg)
0.35mg
1.60mg
Niacin equivalents (mg)
0.46mg
2.08mg
Vitamin C (mg)
6.54mg
29.93mg
Total folate (ug)
5.67ug
25.97ug
Total vitamin A equivalents (ug)
41.86ug
191.68ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
250.34ug
1146.28ug
Sodium (mg)
1.59mg
7.28mg
Potassium (mg)
46.72mg
213.94mg
Magnesium (mg)
5.34mg
24.44mg
Calcium (mg)
2.77mg
12.68mg
Phosphorus (mg)
16.23mg
74.31mg
Iron (mg)
0.12mg
0.54mg
Zinc (mg)
0.11mg
0.50mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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