granulated sugar vermicelli (dry) rice paper wrapper
This recipe has no customizations.
Nutrition to Balance
This recipe has Calories as 81.1%, Carbs as 110%, Sodium as 249% and Sugar as 165% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.1% of RDA
• Calories: 81.1% of RDA
• Carbs: 110% of RDA
• Fat (total lipid): 27.6% of RDA
• Fiber: 47.0% of RDA
• Fructose: 1.0% of RDA
• Protein: 53.3% of RDA
• Sodium: 249% of RDA
• Sugar: 165% of RDA
• Vitamin A (IU): 78.5% of RDA
• Vitamin B6: 80.7% of RDA
• Vitamin C: 11.4% of RDA
• Iron: 0.0% of RDA
• Magnesium: 31.7% of RDA
• Manganese: 9.6% of RDA
• Niacin: 89.2% of RDA
• Potassium: 30.2% of RDA
• Zinc: 137% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
0
MACROS
Carbohydrate
305
g
304.66
Calories
1622
1621.722
Fiber
13.2
g
13.172
Iron
0.007
mg
0.007
Protein
60.0
g
59.965
Sodium
3364
mg
3364.125
Sugars
51.7
g
51.746
Fat (total lipid)
16.9
g
16.874
N
0
0
flank steak|garlic (fresh)|lemongrass|shallot|thai chili pepper|fish sauce|avocado oil|granulated sugar|vermicelli (dry)|rice paper wrapper|butter lettuce|mint (fresh)|basil (fresh)|lime juice|water
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PREPARATION
PREPARING THE BEEF
1.
Mix together all of the beef ingredients in a bowl (beef, minced garlic, minced lemongrass, diced shallot, diced pepper, 1 TBSP fish sauce, sugar).
2.
Let beef marinate for 5-10 min.
COOKING THE VERMICELLI
3.
Bring water to a boil for the vermicelli and rice paper. Place the vermicelli into a bowl and pour the boiling water over it.
4.
Cover and let noodles soften while you’re cooking the beef.
5.
Pour the remaining hot water into a bowl and set aside.
COOKING THE BEEF
6.
Heat up a cast iron pan over high heat.
7.
Add a touch of oil to the pan.
8.
Cook the beef, until crispy and brown, stirring occasionally, until caramelized and cooked through. Remove from heat.
MAKING THE ROLLS
9.
Drain the vermicelli.
10.
Take a rice paper wrapper and completely submerge it in your bowl of hot water for 10-15 seconds.
11.
Place the wrapper on a plate or cutting board – it’ll continue to soften as your assembling your roll.
12.
Add fillings as desired: lettuce, herbs, vermicelli, lemongrass beef.
13.
Fold the bottom half of the wrapper up over the filling, hold the fold in place, fold in the sides and roll, much like a burrito.
14.
Repeat until all the rolls are made.
MAKING THE FISH SAUCE
15.
Crush the clove of garlic (either using a garlic press or the back of a spoon) into the sugar.
16.
Add the lime juice and water. Stir until the sugar is dissolved.
17.
Add the fish sauce (1.5 TBSP), adjusting to taste.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1622
Protein 60.0 g
Carbohydrates 305 g
Iron 0.01 mg
Fiber 13.2 g
Calcium 1.06 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
