Try this Chicken and Vegetable Egg Rolls recipe, or contribute your own.
Suggest a better descriptionSoak mushrooms in warm water for 30 minutes; drain and chop, discarding stems. Chop chicken for filling. Stir-fry chicken and garlic quickly in 1 T hot oil about 2 minutes. Add vegetables, stir-fry about 3 minutes more. Blend soy sauce into cornstarch; stir in ginger root, sugar and salt. Stir into chicken minture; cook and stir until thickened. Cool. Place egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin. Fold bottom point of skin over filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up. : Fry egg rolls, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden brown. Drain on paper towels. Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (48g) | ||
Recipe Makes: 12 | ||
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Calories: 70 | ||
Calories from Fat: 10 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 7mg | 2 % | |
Sodium 137.3mg | 5 % | |
Potassium 127.6mg | 3 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 9.9g | ||
Protein 4.3g | 6 % | |
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: 70
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