Try this Egg Rolls with Chicken and Mushrooms recipe, or contribute your own.
Suggest a better description1. Heat wok. Add peanut oil and ginger, stir fry for 1 minute until oil is aromatic. 2. Add mushrooms, bamboo shoots, bean sprouts and green onions, stir fry 2 minutes. 3. Add chicken, stir fry 1 minute. 4. Mix soy sauce, cooking wine and cornstarch, add and stir fry to thicken. 5. Remove filling from heat and allow to cool. 6. Beat egg in small bowl. 7. Wrap small handful of filling in egg roll wrapper, and use beaten egg to seal edges. 8. Egg rolls may be refrigerated or frozen at this point for later cooking. 9. Heat oil to 375F. Deep fry egg rolls for 2 minutes, remove, drain and serve with plum sauce. Notes: The chinese name for these is: Gai Yuk Moh Goo Ja Chun Guen Makes 16 egg rolls Formatted & Busted by RecipeLu
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 134 | ||
Calories from Fat: 11 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 30.2mg | 9 % | |
Sodium 291.4mg | 10 % | |
Potassium 45.6mg | 1 % | |
Total Carbohydrate 25g | 7 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 24.2g | ||
Protein 5g | 7 % | |
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: 134
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