Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
865
Calories
32g
Protein
37g
Fat
110g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Mango | 1 cup diced (165g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup sugar
- 1/4 cup hot water
- 1 red serrano chili
- 2 garlic cloves, chopped
- 1/3 cup lime juice
- 1/4 cup fish sauce
- 4 oz. dried thin rice vermicelli noodles
- 1 lb. salmon fillets
- 1 large carrot, peeled and very finely julienned
- 1 tsp. sugar
- 16 dried rice paper rounds, each 8 1/2 inches in diameter
- 16 large red-leaf lettuce leaves, ribs removed
- 1 mango, peeled and cut into slices 3 to 4 inches long and 1/4 inch thick
- 1 avocado, pitted, peeled and cut into slices 3 to 4 inches long and 1/4 inch thick
- 16 fresh mint leaves, shredded
- 32 sprigs of fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes