Potatoes Spring Roll Recipe:Low Colesterol Snacks

Potatoes Spring Roll Ingredients:

1. 50 grams potatoes, boiled and mashed
2. 2 sheets of spring roll skin
3. 1 tablespoon chopped carrot
4. 1 tablespoon chopped pumpkind
5. 1 clove garlic, roughly chopped
6. 1 stalk celery, cut fine
7. 1 teaspoon corn oil
8. Salt and pepper to taste 

Tomato Sauce Ingredients:

1. 1 / 4 onion, sliced round
2. 1 / 2 tbsp tomato sauce
3. 1 / 2 tablespoons soy sauce
4. 1 tbsp plain flour
5. 1 teaspoon corn oil
6. 75 cc of water
7. The salt, nutmeg, and pepper to taste 

Cooking Directions:

1. Saute garlic until fragrant with corn oil. 
2. Enter the carrots and pumpkind, stir-fry until cooked.
3. Add potatoes, stirring until blended. 
4. Shortly be cooked, put pepper and salt, mix well. 
5. Wrap contents with spring roll skin,spread with water at the edge for glue.
6. Grilled or baked until lightly browned. 
7. Serve with tomato sauce. 

To make Tometo Sauce:

1. Saute onion with corn oil until fragrant. 
2. Enter the flour, stir well with a given water. 
3. Enter the other ingredients. Cook until sauce thickens and occasionally in the mix. 

Value of Energy and Nutritional Substances: Energy 269.7 kcal Protein 2.7 g Fat 7.9 g Carbohydrates 48.7 g Fiber 0.8 g 0.2 g PUFA Koelsterol 0.0 mg       

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