Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Chinese Cabbage | 1 cup shredded (89g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Meat | not in our table | 0 |
| Coriander | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Water | 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
- 4 rice wafers (rice paper, tapioca sheet)
- 4–8 prawns
- 50 g cooked pork or chicken meat
- 50 g cooked rice vermicelli
- 1 cucumber , sliced into fingers
- 4 leaves of leafy lettuce (e.g. romaine/cos, mignonette, etc.)
- 2 leaves of Chinese cabbage , halved lengthways
- Fresh herbs, to taste (e.g. coriander , basil , mint )
- Warm water
Directions
Dip a rice wafer into the warm water and remove immediately when it is completely wet—it only needs to be in the water for a few seconds.
Lay the rice wafer on a board or plate.
Arrange a portion of the ingredients near the edge of the rice wafer in a neat pile, with the fingers of cucumber roughly parallel to the edge of the wafer.
Fold the edge of the wafer over the pile of ingredients, and roll it over once.
Fold the sides of the wafer inwards, to close of the ends of the roll you just made.
Roll the wafer up the rest of the way, to enclose the roll completely.
Set aside for 5 minutes to dry a little before eating.
The above process for each summer roll.