Try this Ellas Vegetable and Meat Egg Rolls recipe, or contribute your own.
Suggest a better descriptionFry ground beef, drain, set aside for now. Heat wok, add oil, heat until hot, but not smoking, put celery, onions, bean sprouts and waterchestnuts. fry 2 minutes. Add salt, sugar, and soy sauce, cook 1 minute more. Add ground beef and mix well. Mix cornstarch and water well. Add to mixture in wok. set aside and cool. When cool add to egg roll wrappers, wrapping diagonaly then fry in deep fat for 3 to 5 minutes. Serve with a mixture of mustard and ketchup. Did egg rolls in this. Use 7 egg roll wrappers and cut in half and this will make 15 egg rolls. NOTES : Very good. Recipe by: Ella Bailey Posted to MC-Recipe Digest by Barb at PK
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 232 | ||
Calories from Fat: 158 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 23 % | |
Saturated Fat 6.3g | 31 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 48.6mg | 15 % | |
Sodium 119.4mg | 4 % | |
Potassium 225.6mg | 6 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.8g | ||
Protein 10.8g | 15 % | |
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: 232
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