Vietnamese Rice Paper Rolls with Mixed Mushrooms
(Available only in Cantonese)
Accredited Practising Dietitian (DAA, Australia) and Assistant External
Affairs Officer of Hong Kong Dietitians Association, Miss Doris LAU said,
"This rice paper roll is made with different kinds of vegetables,
including mixed mushrooms, cucumber and lettuce. It is a healthy snack for
vegetarians since the roll itself contains a lot of dietary fibre, while
the rice paper is low in fat and calories."
Ingredients: (To make 6 rolls)
| Vietnamese rice papers | 2 pieces |
| Mint leaves | 2 pieces |
| Mixed mushrooms (king oyster mushroom, and marmoreal mushroom) | 100g |
| Cucumber | 50g |
| Lettuce | 2 pieces |
Cooking Method:
| 1. | Rinse the cucumber and lettuce. |
| 2. | Boil the mushrooms with hot water. Shred the mushrooms and cucumber. Set aside. |
| 3. | Dampen the Vietnamese rice papers with water. Put the shredded cucumber, mint leaves, shredded mushrooms and lettuce in the middle of each Vietnamese rice paper. |
| 4. | Fold each rice paper double, then fold up one-third over the filling. Continue to roll the rice paper to enclose the filling. |
| 5. | To serve, cut each rice paper roll into 3 pieces, i.e. a total of 6 pieces for 2 rolls. |
Per serving:
| Energy(kcal) | 55 |
| Carbohydrate(g) | 13 |
| Protein(g) | 2 |
| Fat(g) | 0 |
| Sugar(g) | 1 |
| Sodium(mg) | 2 |
The energy and nutrient content above is estimated according to the
information compiled from the USDA Nutrient data Laboratory. Values are for
reference only.
This recipe is provided by Le Soleil.
Extract from CookSmart, Issue 26
