- 16 thawed spring roll covers, 10" x 10" (288g)
- 2 cups Napa cabbage stems, finely chopped (200g)
- 2 medium carrots, grated, yields 1 1/2 cup (100g)
- 1 1/2 cup cooked chicken breast cut in small cubes (150g)
- 1/4 cup chopped celery (35g)
- 1/4 chopped sweet onion (60g)
- 3 tbs corn starch (25g)
- 3 tbs mirin (30g)
- 3 tbs minced ginger (18g)
- 12 tsp minced garlic (8g)
- 1 tsp sesame oil (5g)
- Peanut oil (for deep frying)
- 1 egg, lightly beaten
Very gentle on the kidneys with Napa cabbage and rice vermicelli stuffing, this one is for special occasions! Makes 16 spring rolls. They can be refrigerated and re-heated in the oven at 350F for about 7 minutes.
| Nutritional information
1 spring roll
| Phosphorus (mg)|| 53 |
| Potassium (mg)|| 130 |
| Sodium (mg)|| 62 |
| Protein (g)|| 4 |
| Sugar (g)|| 0.7 |
| Carbohydrates (g)|| 18 |
| Water (mL)|| 42 |
| Fibre (g)|| 0.8 |
| Calories|| 195 |
Prepare your ingredients.
Gently boil the rice vermicelli for 2 minutes until al dente.
Toss all the stuffing ingredients together except the vermicelli.
Drain the cooked vermicelli and chop coarsely.
Toss the vermicelli with the rest of the stuffing ingredients.
Have the beaten egg on reserve for closing up the spring rolls.
Place a spring roll cover on the bias as shown.
Spread some stuffing at the first third of the diamond as shown.
Wrap the bottom around the stuffing and tuck the corner under it.
Roll until the halfway point of the diamond.
Fold the sides over, making sure they are nice and perpendicular to the roll.
Spread some beaten egg on the area of the dimond above the stuffing.
Finish rolling the spring roll.
Keep your uncooked spring rolls on parchment paper until they are deep fried.
Heat up the peanut oil. The oil is ready when a cube of bread dropped in the oil makes a nice sizzle. Fry each spring roll until golden.
Pat dry with a paper towel, to remove extra oil. Serve plain or with sweet chili sauce
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to help you
attain the personalized nutritional goals set by your doctor and your renal dietitian.