Fresh Vegetable Spring Rolls

1. For Sauce mix together all ingredients.

2. For filling mix together all the vegetables.

3. To assemble one at a time, dip rounds in water, lay some noodles, nuts and filling in bottom of paper. Drizzle some sauce over and fold up like a spring roll. Eat and enjoy.

4. I often just put everything out and people make their own.

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Nutrient	Quantity
Total fats	4.9076 g
Protein	46.8384 g
Carbohydrates	66.5838 g
Energy	489.8691 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2441 g
Water	635.3718 g
Aspartic acid	0.5495 g
Calcium, Ca	493.0654 mg
Lutein + zeaxanthin	2518.7142 g
Fiber, total dietary	13.7783 g
Fatty acids, total saturated 22:0	0.0043 g
Carotene, beta	26799.0509 g
Niacin	6.3866 mg
Vitamin A, RAE	2686.2504 g
Arginine	0.2649 g
Riboflavin	0.676 mg
Tocopherol, beta	0.0256 mg
Fatty acids, total polyunsaturated 15:0	0.0043 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0447 g
Glutamic acid	1.0408 g
Sodium, Na	1412.0097 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0396 g
Total lipid (fat)	4.9076 g
Manganese, Mn	1.0035 mg
Fructose	5.9236 g
Proline	0.159 g
Fatty acids, total saturated 16:0	0.6211 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0916 g
Sucrose	9.5312 g
Choline, total	168.1218 mg
Sugars, total	38.3051 g
Serine	0.1612 g
Fatty acids, total saturated 10:0	0.0256 g
Fatty acids, total saturated 18:0	0.2121 g
Fatty acids, total saturated 20:4 undifferentiated	0.104 g
Vitamin B-6	0.8747 mg
Selenium, Se	36.1761 g
Ash	9.6628 g
Fatty acids, total saturated 18:1 undifferentiated	0.8369 g
Pantothenic acid	1.0802 mg
Phenylalanine	0.1831 g
Copper, Cu	0.796 mg
Betaine	1.0765 mg
Thiamin	0.4927 mg
Retinol	60 g
Methionine	0.058 g
Iron, Fe	6.8053 mg
Carbohydrate, by difference	66.5838 g
Phosphorus, P	541.2244 mg
Folate, total	180.908 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.046 g
Lycopene	184.8302 g
Alanine	0.3238 g
Cholesterol	101.92 mg
Valine	0.2069 g
Fatty acids, total saturated 18:2 undifferentiated	1.443 g
Glycine	0.1458 g
Carotene, alpha	8901.4798 g
Glucose (dextrose)	5.0036 g
Fatty acids, total saturated 14:0	0.0176 g
Zinc, Zn	3.405 mg
Isoleucine	0.2274 g
Fatty acids, total saturated 12:0	0.0066 g
Fatty acids, total polyunsaturated	1.9264 g
Fatty acids, total saturated 14:1	0.0043 g
Leucine	0.3047 g
Tocotrienol, alpha	0.0256 mg
Vitamin A, IU	52744.9248 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.024 g
Folate, DFE	180.908 g
Tryptophan	0.039 g
Vitamin C, total ascorbic acid	53.5207 mg
Phytosterols	1.14 mg
Fatty acids, total polyunsaturated 16:1 c	0.0043 g
Fatty acids, total polyunsaturated 18:1 c	0.0383 g
Fatty acids, total saturated 20:0	0.0043 g
Starch	3.6608 g
Tyrosine	0.1265 g
Vitamin B-12	2 g
Vitamin K (phylloquinone)	375.2674 g
Fatty acids, total saturated	0.9246 g
Histidine	0.1144 g
Fatty acids, total monounsaturated	0.8809 g
Threonine	0.513 g
Folate, food	180.908 g
Fatty acids, total polyunsaturated 17:0	0.0021 g
Fatty acids, total polyunsaturated 24:0	0.0043 g
Vitamin E (alpha-tocopherol)	3.3592 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.066 g
Magnesium, Mg	130.8376 mg
Lysine	0.2903 g
Potassium, K	1795.6029 mg
Cystine	0.2196 g
Fluoride, F	8.192 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Red capsicum	1	178	0	1
Carrot	2	104.96	24.5248	0.6144
Chinese cabbage	0.25	2.275	0.3815	0.035
Hoisin sauce	0.25 cup	140.8	28.2112	2.1696
Green Onion	3	57.51	12.2262	1.0011
mint	2 tablespoons	5.016	0.9587	0.0832
nut	4 tablespoons	0	0	0
chili sauce	0.25 teaspoon	1.3081	0.2814	0.0043
bean sprout	100	178	0	1
kaffir lime leaf	4	178	0	1
ketjap manis	0.25 cup	178	0	1
vermicelli rice noodle	200 g	178	0	1
rice paper	12	178	0	1