Given to my mother in 1962. Very easy recipe and delicious!
Egg Roll Filling:
Boil cabbage and celery in water, drain. Heat oil in skillet, add shrimp and pork and fry for 3 minutes, stirring constantly. Add remaining ingredients and fry for 5 minutes, stirring constantly. You can substitute with beef, veal, chicken. Also, you can add other vegetables like bean sprouts. m
Rolling and cooking Egg Rolls:
Place 4 tablespoons or so of filling in center of each egg roll skin. Fold 2 sides over edges of filling and then roll up the skin. Seal the seams with paste made from 1 tablespoon of flour and 2 tablespoons water. Fry in oil until golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 62 | ||
Calories from Fat: 12 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.7mg | 2 % | |
Sodium 2354.4mg | 81 % | |
Potassium 205.6mg | 5 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 5.1g | ||
Protein 7.2g | 10 % | |
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: 62
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