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Crescent Easy Egg Rolls Recipe
|Soy sauce||2 Teaspoon|
|Pork/Chicken||10 Ounce, uncooked, chopped|
|Canned bean sprouts||1 Cup (16 tbs), drained and coarsely chopped (Fresh Or Canned)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Mushrooms/4 dried mushrooms, rehydrated and sliced||2 1⁄2 Ounce, sliced (Green Giant, Drained)|
|Garlic salt||1⁄4 Teaspoon|
|Parsley/1.5 teaspoons parsley flakes||2 Tablespoon, chopped|
|Canned refrigerated quick crescent dinner rolls||16 Ounce (Pillsbury)|
Calories 129 Calories from Fat 61
% Daily Value*
Total Fat 7 g10.4%
Saturated Fat 1.7 g8.5%
Trans Fat 0 g
Cholesterol 11.7 mg3.9%
Sodium 220.6 mg9.2%
Total Carbohydrates 12 g4.1%
Dietary Fiber 0.44 g1.8%
Sugars 2.5 g
Protein 6 g12.8%
Vitamin A 8% Vitamin C 10.3%
Calcium 0.8% Iron 6.8%
*Based on a 2000 Calorie diet
In medium skillet, combine soy sauce, cornstarch and ginger; stir in meat.
Cook over medium high heat until pork is browned or chicken becomes opaque, stirring continuously.
Add bean sprouts, onions and mushrooms; sprinkle with garlic salt, if desired.
Cook 2 minutes, stirring continuously.
Remove from heat; add parsley.
Cool 5 minutes.
Separate dough into 16 triangles.
Place 1 rounded tablespoonful meat mixture on center of each triangle.
Roll up, start at shortest side of triangle and roll to opposite point; seal edges.
Place rolls point-side-down on ungreased cookie sheet.
Bake at 375Â°F. for 11 to 15 minutes or until golden brown.
16 egg rolls.