Low Protein Spring Rolls

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Note: Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.

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Spring Rolls

Servings : 10
Course : Snack
Cuisine : Asian

Ingredients

  • 1 tbsp soy sauce
  • 1 tsp cornflour
  • 3 tbsp vegetable oil
  • 50 g mushrooms sliced thinly
  • 2 spring onions, finely chopped
  • 1 small leek, thinly sliced
  • 75 g beansprouts
  • 10 spring roll pastry sheets
  • 2 tsp Loprofin Egg White Replacer mixed with 2 tbsp water
  • Vegetable oil, for deep frying

Method

  • Heat the oil in a frying pan or wok.
  • In a bowl, mix the soy sauce and cornflour together and then stir in the mushrooms. Leave to one side.
  • Add the leeks and spring onions to the wok and stir fry for 2 minutes.
  • Add the beansprouts and fry for a further minute.
  • Add the mushrooms and their marinade into the pan and fry for a further 2 minutes.
  • Pour the mixture into a bowl and allow to cool for 10 minutes.
  • Spoon 1 tbsp of the mixture into each spring roll case, fold in the edges and brush with the Loprofin Egg White Replacer.
  • Roll up  tightly and lay on a plate dusted with cornflour.
  • Deep fry the rolls in a deep fryer or shallow pan with oil until golden brown.

Important Notice

Note: Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.

Share your low protein recipe with others

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