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Egg Rolls Recipe
|Shredded cabbage||1 1⁄2 Cup (24 tbs)|
|Fresh bean sprouts||1 1⁄4 Cup (20 tbs), chopped|
|Mushrooms||1⁄4 Pound, thinly sliced|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Peanut oil/Vegetable oil||2 Tablespoon|
|Frozen cooked shrimp||8 Ounce, thawed, drained (1 Package)|
|Bamboo shoots||1⁄2 Cup (8 tbs), drained and finely chopped|
|Soy sauce||1 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Egg||1 , beaten|
|Water||1 1⁄2 Teaspoon|
|Egg roll wrappers||10 Ounce (1 Package)|
|Peanut oil/Vegetable oil||1 Tablespoon|
|Sweet and sour sauce||1 Tablespoon|
|Chinese mustard||1 Tablespoon (Hot)|
Serving size: Complete recipe
Calories 1692 Calories from Fat 518
% Daily Value*
Total Fat 58 g88.7%
Saturated Fat 10 g50.2%
Trans Fat 0 g
Cholesterol 677 mg
Sodium 3526.1 mg146.9%
Total Carbohydrates 200 g66.5%
Dietary Fiber 11.5 g45.8%
Sugars 16.2 g
Protein 94 g187.4%
Vitamin A 18.6% Vitamin C 99.7%
Calcium 26.4% Iron 73.5%
*Based on a 2000 Calorie diet
Add shrimp, bamboo shoots, salt, and pepper.
Combine soy sauce and cornstarch, stirring well.
Stir into vegetable mixture, and cook 1 minute, stirring constantly.
Remove from heat, and chill.
Combine egg and water; mix well, and set aside.
Mound about 1/3 cup of chilled filling in center of each egg roll wrapper.
Fold top corner of wrapper over filling; then fold left and right corners over filling.
Lightly brush exposed corner of wrapper with egg mixture.
Tightly roll the filled end of the wrapper toward the exposed corner; gently press the corner to seal securely.
Heat 1 1/2 inches peanut oil to 375° in a Dutch oven.
Place 2 egg rolls in hot oil, and fry for 35 to 45 seconds on each side or until golden brown; drain on paper towels.
Repeat with remaining egg rolls.