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Ingredients
- 50 g carrots cut in pieces
- 50 g roasted peanuts, unsalted
- 25 g sunflower oil
- 10 sprigs fresh chives finely chopped (2 mm)
- 1500 g water plus warm water for softening
- 50 g rice vermicelli
- 120 g tinned beansprouts drained
- 8 spring roll rice paper (Ø 16 cm)
- 50 g iceberg lettuce leaves, chopped in small pieces
- 16 fresh basil leaves, roughly chopped
- 16 fresh mint leaves, roughly chopped
- 80 - 100 g cooked, peeled prawns
- 2 - 3 Tbsp fish sauce to taste
- Nutrition
- per 1 piece
- Calories
- 192 kcal / 801 kJ
- Protein
- 8.4 g
- Fat
- 6.3 g
- Carbohydrates
- 25.2 g
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