Try this Chinese Egg Rolls recipe, or contribute your own.
Suggest a better description1. Steam cabbage, lettuce, onion, celery and bell pepper until soft but not mushy.
2. In a deep skillet, stir-fry the shrimp and pork in oil for three minutes. Add water chestnuts and cook for 5 minutes. Add cabbage mixture and stir, then add bean sprouts and cook until soft.
3. Place a small amount of this mixture onto egg roll skin. Fold envelope-style (corners together) and seal with a slight amount of egg yolk.
4. Deep fry until brown or fry in 1/2-inch of oil until brown on each side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1990g) | ||
Recipe Makes: 1 | ||
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Calories: 2185 | ||
Calories from Fat: 756 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 84g | 112 % | |
Saturated Fat 18.1g | 91 % | |
Monounsaturated Fat 41.3g | ||
Polyunsanturated Fat 18g | ||
Cholesterol 725.3mg | 223 % | |
Sodium 2102.9mg | 73 % | |
Potassium 3418.4mg | 90 % | |
Total Carbohydrate 226.6g | 67 % | |
Dietary Fiber 29.8g | 119 % | |
Sugars, other 196.8g | ||
Protein 134.7g | 192 % | |
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: 2185
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