READY IN: 40minsYIELD: 16 Spring Rolls

INGREDIENTS

  • 1tablespoonflour
  • 3 12 ounces grated cabbage
  • 3 12 ounces grated carrots
  • 1teaspoonsalt
  • 4 ounces dried rice noodles
  • 16spring rolls, pastries
  • NUTRITION INFO

    Serving Size: 1 (112) g

    Servings Per Recipe:4

    Calories: 217.2

    Calories from Fat 6 g 3 %

    Total Fat 0.7 g 1 %

    Saturated Fat 0.1 g 0 %

    Cholesterol 2.9 mg 0 %

    Sodium 836.3 mg 34 %

    Total Carbohydrate46.8 g 15 %

    Dietary Fiber 2.4 g 9 %

    Sugars 2 g 7 %

    Protein 4.8 g 9 %

    DIRECTIONS

  • Prepare glass noodles according to package instructions which typically includes soaking them in water at a specific temperature for 15 minutes.
  • While glass noodles are soaking, grate carrots.
  • While glass noodles are soaking, grate cabbage.
  • Drain glass noodles.
  • Stir fry cabbage and carrots for about 2 minutes over medium heat.
  • Add drained glass noodles and stir fry for another 1 minute.
  • Add salt near the end of stir frying.
  • Allow mixture to cool.
  • While mixture is cooling, mix flour well with a little water to create a runny mixture that is thick enough to be used to stick the spring roll pastries together.
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