• low fat 0.87g 0.87%
  • low sat fat 0.21g 0.21%
  • low salt 74.75mg 0.07%
  • low sugar 2.55g 2.55%
*As guideline of daily recommended intake per 100g

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Cooking method:

  1. Cook rice vermicelli in simmering water for 2-3 min, remove from heat and cool in cold water. Drain well and place in a mixing bowl.
  2. Add the carrot, daikon, bean sprouts, lettuce and shiitake mushrooms. Toss well and season with ground black pepper.
  3. Place six rice paper wrappers in a bowl of water for about 15 sec. Remove from bowl and place on tea towel without overlapping.
  4. On a rice paper wrapper, place a tablespoon of vegetable mixture on the bottom quarter. Gently roll up to tightly enclose the filling, about halfway. Add a mint leaf and then fold the two sides in and continue to roll up completely. The mint leaf should be visible through the skin. Repeat the process for the other five wrappers.
  5. Place the finished six rice paper rolls on a tray and cover with a damp cloth to avoid drying out. Repeat the whole process a further three times so as to have 24 completed rice paper rolls.
  6. Serve with hoisin sauce.

Nutritional information:

Average quantity per serving Average quantity per 100g
Weight (g) 255.18 100.00
Energy (kJ) 573.37 224.69
Protein (g) 2.35 0.92
Total Fat (g) 2.22 0.87
-Saturated Fat (g) 0.55 0.21
-Polyunsaturated Fat (g) 0.74 0.29
-Monounsaturated Fat (g) 0.79 0.31
Cholesterol (mg) 1.00 0.39
Carbohydrate (g) 24.91 9.76
-Sugars (g) 6.50 2.55
Starch (g) 12.45 4.88
Water (g) 144.69 56.70
Dietary Fibre (g) 4.79 1.88
Thiamin (mg) 0.08 0.03
Riboflavin (mg) 0.17 0.07
Niacin (mg) 1.68 0.66
Niacin Equivalents (mg) 2.02 0.79
Vitamin C (mg) 5.42 2.12
Total Folate (ug) 45.26 17.74
Total Vitamin A Equivalents (ug) 288.56 113.08
Retinol (ug) 12.50 4.90
Beta Carotene Equivalents (ug) 1654.36 648.32
Sodium (mg) 190.28 74.57
Potassium (mg) 196.26 76.91
Magnesium (mg) 17.39 6.81
Calcium (mg) 22.86 8.96
Phosphorus (mg) 39.46 15.47
Iron (mg) 1.40 0.55
Zinc (mg) 1.23 0.48

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