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Spicy Vermicelli Snack Recipe
|Spring roll wrappers/Thin won ton wrappers||1 Pound (Thin)|
|Peanut oil/Vegetable oil||6 Cup (96 tbs) (For Deep Frying)|
|Shichimi togarashi/Seasoning salt mixed with red pepper (cayenne) to taste||To Taste (Seven Spice Powder)|
Serving size: Complete recipe
Calories 2730 Calories from Fat 1208
% Daily Value*
Total Fat 136 g209.8%
Saturated Fat 22.7 g113.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4.5 mg0.2%
Total Carbohydrates 352 g117.2%
Dietary Fiber 0.27 g1.1%
Sugars 12.2 g
Protein 26 g52.6%
Vitamin A Vitamin C
Calcium Iron 0.22%
*Based on a 2000 Calorie diet
With a large sharp knife, cut each stack of wrappers in 1/8-inch-thick strips.
Toss in a loose pile.
In a wok or heavy saucepan, heat oil to 360F (180C) or until a 1-inch cube of bread turns golden-brown in 60 seconds.
Fry shredded vermicelli in 3 to 4 batches until golden-brown and crisp.
Drain on paper towels.
Immediately sprinkle with seven-spice powder.
Cool and serve at once or store in an airtight container up to 2 weeks.