Spring Rolls with Egg Whites and Vegetables

Name: Spring Rolls with Egg Whites and Vegetables
Prep time: 20 min
Cook time: 15 min
Yield: 2
Cuisine: Oriental
Ingredients: 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

Huevo San Juan®

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

Published: 04-01-2017

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.