Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bean | not in our table | 0 |
| Pastry | 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
- 250 g. ground beef
- 50 g. bean thread noodles
- 1 medium carrot, grated coarsely
- 1 tbsp. grated ginger
- 4 spring onions, finely chopped
- 5 tsp. soy sauce, light only, reserving 5 teaspoons for dipping
- 20 spring roll pastry sheets
Directions
Place noodles in large bowl. Cover with boiling water and stand for 10 minutes. Drain well.
Combine beef, noodles, carrot, ginger, spring onions, and soy sauce.
Moisten edges of spring roll wrappers and place on board in a diamond shape with one corner facing you.
Place 25 grams beef mixture on edge of the spring roll wrapper. Roll up tightly, folding ends in to form a rectangular roll approximately 12 cm long.
Place oil in large deep pan to a depth of approx. 3 cm. Heat over moderately high heat. Test as described below before frying.
Fry spring rolls a few at a time for 6 – 8 minutes, turning once, until golden brown and crispy.
Drain on absorbent paper. Serve immediately with the small bowl of soy sauce for dipping, as well as over rice.