1. Steam cabbage, lettuce, onion, celery and bell pepper until soft but not mushy.
2. In a deep skillet, stir-fry the shrimp and pork in oil for three minutes. Add water chestnuts and cook for 5 minutes. Add cabbage mixture and stir, then add bean sprouts and cook until soft.
3. Place a small amount of this mixture onto egg roll skin. Fold envelope-style (corners together) and seal with a slight amount of egg yolk.
4. Deep fry until brown or fry in 1/2-inch of oil until brown on each side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1990g)|
|Recipe Makes: 1|
|Calories from Fat: 756 (35%)|
|Amt Per Serving||% DV|
|Total Fat 84g||112 %|
|Saturated Fat 18.1g||91 %|
|Monounsaturated Fat 41.3g|
|Polyunsanturated Fat 18g|
|Cholesterol 725.3mg||223 %|
|Sodium 2102.9mg||73 %|
|Potassium 3418.4mg||90 %|
|Total Carbohydrate 226.6g||67 %|
|Dietary Fiber 29.8g||119 %|
|Sugars, other 196.8g|
|Protein 134.7g||192 %|
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: 2185
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.