Try this Chinese Egg Rolls #2 recipe, or contribute your own.
Suggest a better descriptionDate: Mon, 6 May 1996 18:39:14 -0500 From: pickell@cyberspc.mb.ca (S.Pickell) Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy. Heat vegetable oil in fryer to 325 degrees. To roll, place about 3 tb filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll. Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice. Makes 18 egg rolls. Appeared in the 2 Nov 1994 issue of The Birmingham Post-Herald. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #127 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 49 | ||
Calories from Fat: 37 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 6 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 11.8mg | 4 % | |
Sodium 80.8mg | 3 % | |
Potassium 50.2mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.7g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 49
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