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Suggest a better descriptionIn a bowl combine the filling ingredients and set aside. Cut the round wrappers into quarters and place on a flat surface. With a pastry brush, paint the beaten egg over the entire surface of each of the pieces. Before filling, wait for the egg mixture to take effect, softening the wrappers, this takes about 2 minutes. When the wrapper is soft and transparent, place 1 teaspoon of the filling near the curved side, in the shape of a triangle. Fold the sides over to enclose the filling and continue to roll all the way up until all the wrappers are filled. In a large frying pan add oil, and place the spring rolls into the cold oil. Fry for 20 to 30 minutes. Turn them occasionally until they are golden on all sides. Serve with carrot salad and fresh herb, lettuce and cucumber salad. Yield: 40 small spring rolls Recipe By :ESSENCE OF EMERIL SHOW#EE2202=7F Posted to MC-Recipe Digest V1 #270 Date: Wed, 30 Oct 1996 11:05:49 -0500 From: Meg Antczak
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Serving Size: 1 Serving (752g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4162 | ||
Calories from Fat: 4105 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 456.2g | 608 % | |
Saturated Fat 82g | 410 % | |
Monounsaturated Fat 210.3g | ||
Polyunsanturated Fat 140.4g | ||
Cholesterol 81.6mg | 25 % | |
Sodium 68.7mg | 2 % | |
Potassium 494.9mg | 13 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 9g | ||
Protein 20.5g | 29 % | |
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: 4162
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