Try this Cristinas Spring Rolls recipe, or contribute your own.
Suggest a better descriptionDirections: For filling, heat the olive oil and add garlic, ginger and scallions. saute for one minute. Add bean sprouts, carrots, mushrooms, and chicken. saute for one minute. Add soy sauce and stir to combine. Add the arrowroot mixture and stir to thicken slightly. Add the parsley, toss and remove from heat. Set egg roll wrapper on work surface with corner facing you. Place 2 tablespoons of filling the lower portion of wrapper and fold the bottom up bringing the sides in. Continue to roll to seal the filling. Seal corner by brushing beaten egg on it. In a large skillet, heat peanut oil. Pan fry the rolls until brown on all sides. Place on paper towels to drain. Serve with sauce.
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Serving Size: 1 Serving (1560g) | ||
Recipe Makes: 1 | ||
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Calories: 3943 | ||
Calories from Fat: 2590 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 287.8g | 384 % | |
Saturated Fat 51g | 255 % | |
Monounsaturated Fat 135.7g | ||
Polyunsanturated Fat 83.6g | ||
Cholesterol 404.9mg | 125 % | |
Sodium 5346.9mg | 184 % | |
Potassium 2889.9mg | 76 % | |
Total Carbohydrate 249.9g | 73 % | |
Dietary Fiber 23.8g | 95 % | |
Sugars, other 226g | ||
Protein 104.4g | 149 % | |
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: 3943
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