This recipe has Sodium as 96.0% (as a percentage of RDA).
You'll likely need to take this 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: 13.8% of RDA
• Calories: 27.4% of RDA
• Carbs: 20.7% of RDA
• Fat (total lipid): 44.5% of RDA
• Fiber: 33.6% of RDA
• Fructose: 1.9% of RDA
• Protein: 12.0% of RDA
• Sodium: 96.0% of RDA
• Sugar: 25.5% of RDA
• Vitamin A (IU): 133% of RDA
• Vitamin B6: 15.5% of RDA
• Vitamin C: 28.8% of RDA
• Iron: 9.2% of RDA
• Magnesium: 34.4% of RDA
• Manganese: 20.8% of RDA
• Niacin: 15.1% of RDA
• Potassium: 21.3% of RDA
• Zinc: 11.1% 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
57.0
g
56.997
Calories
547
547.317
Fiber
9.41
g
9.413
Iron
1.74
mg
1.743
Protein
13.5
g
13.533
Sodium
1296
mg
1296.251
Sugars
7.97
g
7.969
Fat (total lipid)
27.2
g
27.182
N
0
0
rice paper wrapper|red cabbage|cucumber (fresh)|carrot|avocado|mint (fresh)|cilantro leaf|basil (fresh)|almond butter|water|rice vinegar|soy sauce (regular)|agave|salt|shallot|thai chili pepper
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PREPARATION
1.
Thinly slice all veggies into strips and place in separate clusters on large plate. Remove herbs from stems and add whole leaves to plate as well.
2.
Boil water and fill very wide bowl or pie plate about half way full, let sit for a few minutes to cool ever so slightly. Two at a time, soften spring roll sheets by dipping them into the hot water, using your fingers to move them around. Depending on hotness of water, it will take about 2-10 seconds for them to soften. They should be pliable but not mushy and falling apart, think al dente pasta, as they will continue to soften even out of the water.
3.
Layer two softened spring roll sheets on top of one another on cutting board (wood works well here) and fill bottom third with a a bit of each veggie and herbs, do not overstuff! Less is more here. Roll up like you would a mini burrito, tucking in sides and rolling up tightly. It will conveniently stick to itself, making this very easy. Cut in half and place on serving plate.
4.
In a blender combine all ingredients for almond dipping sauce and process 10-20 seconds until very creamy. Transfer to small bowl and top with chopped scallions or additional chopped chili pepper, if desired.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Tree Nut Free!
A tree nut-free variant of this recipe can be made.
Just substitute sunflower seed butter for almond butter.
3.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 547
Protein 13.5 g
Carbohydrates 57.0 g
Iron 1.74 mg
Fiber 9.41 g
Calcium 138 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.