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Instant Pot Steamed Spring Rolls
Course
Appetizer, Snack
Cuisine
South East Asian
Keyword
rice vermicelli, Steamed Spring Rolls
Prep Time
20
minutes
minutes
Cook Time
3
minutes
minutes
Total Time
23
minutes
minutes
Servings
10
Calories
16
kcal
Author
Corrie
Ingredients
5
ounces
dried rice vermicelli
soaked for 10 minutes and drained
1
cup
carrot
peeled and grated
½
cup
fresh bean sprouts
3
tablespoon
fresh cilantro leaves
chopped
2
tablespoon
soy sauce
1
tablespoon
fresh lime juice
1
tablespoon
chili jam
1 ½
tablespoon
granulated sugar
1
tablespoon
fried garlic
10 (10-inch)
dried rice paper wrappers
2
cups
water
Instructions
For the filling: place all the ingredients except the wrappers and water in a large
bowl and mix well.
Fill a shallow bowl with warm water.
Dip 1 rice wrapper into the water until it is pliable.
Now, arrange the wrapper on a smooth surface.
Place about 1-2 tablespoons of filling in the center of the rice paper.
Carefully, fold the wrapper around the filling.
Repeat with the remaining wrappers and filling.
In the bottom of Instant Pot, arrange the steamer basket and pour the water.
Place the rolls in steamer basket.
Secure the lid and turn to “Seal” position.
Select “Steam” and just use the default time of 3 minutes.
Press “Cancel” and allow a natural release.
Carefully, remove the lid and serve warm.
Nutrition
Calories:
16
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
213
mg
|
Potassium:
57
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
2148
IU
|
Vitamin C:
1
mg
|
Calcium:
7
mg
|
Iron:
1
mg