- prep: 20 min
- cook: 30 min
- total: 50 min
Ingredients
- - (For the batter)
- - 1 lb rice flour (one bag from the asian markets)
- - 1 L + 1/4 cup warm water
- - 2 tbsp olive oil
- - (For the filling)
- - 1 medium onion, diced
- - 1 large carrot, grated
- - 3 bunches of mung bean/glass noodles, approx. 3 cups dried
- - 2 cups of chopped fried tofu (about 3 cups of fried cubes, chopped is about 2 cups)
- - 1 cup cloud ear fungus (dried, can be found in asian markets)
- - salt and pepper to taste
- - To serve, garnish with chopped cucumber, steamed bean sprouts, mint leaves, lettuce, and fried onions with vietnamese dipping sauce.
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 92 % Daily Value *
- Total Fat: 2 g 3.18%
- Saturated Fat: 0 g 1.74%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 19 mg 0.78%
- Calcium: 4 mg 0.4%
- Potassium: 8 mg 0.22%
- Magnesium: 0 mg 0%
- Iron: 0 mg 1.58%
- Zinc: 0 mg 0%
- Total Carbohydrate: 17 g %
- Dietary Fiber: 1 g 3.86%
- Sugar: 0 g
- Protein: 1 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 0.01%
- Vitamin C 0.03%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq