Crescent Easy Egg Rolls Recipe

Summary

Servings16Cuisine
CourseMethod

Ingredients

 Soy sauce2 Teaspoon
 Cornstarch1⁄2 Teaspoon
 Ginger1⁄4 Teaspoon
 Pork/Chicken10 Ounce, uncooked, chopped
 Canned bean sprouts1 Cup (16 tbs), drained and coarsely chopped (Fresh Or Canned)
 Chopped green onions1⁄2 Cup (8 tbs)
 Mushrooms/4 dried mushrooms, rehydrated and sliced2 1⁄2 Ounce, sliced (Green Giant, Drained)
 Garlic salt1⁄4 Teaspoon
 Parsley/1.5 teaspoons parsley flakes2 Tablespoon, chopped
 Canned refrigerated quick crescent dinner rolls16 Ounce (Pillsbury)

Nutrition Facts

Serving size

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 mg

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

Directions

Heat oven to 375°F.
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 375°F. for 11 to 15 minutes or until golden brown.
16 egg rolls.
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