Spring Rolls with Egg Whites and Vegetables
Delicious rolls filled with egg whites and vegetables, this is a very simple recipe to make and has exquisite flavor. If you enjoy Asian food, you can't miss preparing this recipe; you will see how it will be a hit with your family.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
- 60 grams San Juan® egg whites
- 35 grams cabbage
- 3 rice paper
- 20 grams carrot
- 20 grams leek
- 10 grams soybean sprout
- 5 grams sprouts, of corn
- 15 grams onion
- 1 milliliter sesame oil
- 500 milliliters vegetable oil
- 50 milliliters soy sauce
- 5 grams salt
- 5 grams bell pepper
- 2 cherry tomatoes
- 5 grams ginger
Preparation
5 mins
15 mins
Low
- Julienne onions, leeks, carrots, cabbage, and set aside.
- In a hot skillet, sauté the vegetables with sesame oil and season with pepper and soy sauce, then add San Juan® Egg Whites while stirring, adjusting the seasoning.
- Moisten the rice paper and lay it out on a board, adding a portion of the filling from corner to corner.
- Roll by folding the corners to fully cover the filling.
- Fry in hot oil, drain, and remove excess fat with paper towels.
- Serve on a board accompanied by soy sauce.
- Garnish with bean sprouts, corn, cherry tomatoes, and ginger.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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