Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Tofu | 100g firm | 76 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Yam | not in our table | 0 |
| Bean | not in our table | 0 |
| Coriander | 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
- =
- popiah skin or spring roll wrap
- (available at the freezer section)
- yam bean
- carrot
- firm tofu
- dried shrimps(soaked)
- cabbage
- coriander
- lettuce
- salt
- msg
- =
Directions
Get ready the spring roll wrap, thaw if necessary. Place on plate readdy to serve.
Dry roast peanuts and sesame seed separately. Get ready the sauces, lettuce and coriader. Place on plates ready for use.
Cut tofu into tiny cubes, shred cabbage and yam beans. Heat pan and fry dried shrimps, cabbage and yam bean till cooked, add tofu and season with salt and msg. Transfer over to a colander and press off excess juice. Put in a bowl ready to serve.
This is a do it yourself dish.