Spring Roll
AJI-NO-MOTO® Umami SeasoningIngredients
- 3 cups (500 grams) Sotanghon noodles, soaked, drained
- 1 cup (200 grams) Shrimp, sliced thinly
- 1 cup (200 grams) Wood ear, sliced thinly
- 1 cup (130 grams) Carrots, minced
- 1/2 cup (120 grams) Onions, minced
- 1/4 cup (60 grams) Garlic, chopped
- 4 Tablespoons (60 grams) Sugar
- 1/2 pack (5 grams) AJI-NO-MOTO® Umami Seasoning
- 1/2 Tablespoon (7.5 grams) Salt
- 1 teaspoon (1 gram) Pepper, black, ground
- 25 pieces (25 grams) Lumpia wrapper
- 1 cup (250 ml) Cooking oil
Procedure
- MIX. In a bowl put sotanghon noodles, shrimp, wood ear, carrots, onions, garlic and sugar.
- SEASON. Add AJI-NO-MOTO® Umami Seasoning, salt and black pepper.
- ASSEMBLE. Spoon at least 2 tablespoons of the mixture over the lumpia wrapper, fold both ends then roll. Moist with water to seal.
- DEEP-FRY. Heat oil in a pan and fry spring roll until golden brown. Rest for at least 5 minutes to drain the excess oil.
- SERVE. Transfer to a serving plate and serve with your preferred dipping sauce. Enjoy!
Cooking Tips
Do not cover fried spring rolls after cooking to ensure its crispiness upon serving.
Array
Cooking Time: 30 minutes
Preparation: 30 minutes
Servings:
10
Serving size: 2 pieces (124 grams)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
237
Carbohydrates (g)
25.1
Proteins (g)
16.6
Fat (g)
7.8
Dietary Fiber (g)
3.4
Calcium (mg)
1727.2
Iron (mg)
18.3
Sodium (mg)
378.6
Good to Know Nutrition Facts
Reduced sodium by 31% Original sodium content: 1 Tablespoon (15 grams) Salt. Rice noodles have higher glycemic index than egg noodles, which means your body breaks them down into sugar and can be absorbed more quickly.