Try this Chinese Pork and Shrimp Egg Rolls recipe, or contribute your own.
Suggest a better description1. Prepare glass noodles: Soak in warm water for 10 minutes and dry with towels. Cut into short strips with scissors.
2. Combine 1 cup of shredded cabbage, 1 cup of shredded carrot, 1 cup of green onion, 1 cup of chives. 1 cup of bean sprout, 1.5 cups of glass noodles, 7 ounces ground pork, 6 ounces peeled and chopped shrimp, 2 eggs, 2.5 tbsp soy sauce, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp sesame oil, 1/4 tsp salt. Mix thoroughly.
3. Whisk 1 egg in small boil for sealing egg rolls.
4. Lay out sheets under wet paper towel. Place roughly 2 tbsp of filling in log shape in middle of sheet and roll up. Seal with egg.
5. Heat soy bean oil to 350 degrees, add in a few rolls at a time and fry until golden brown, ~8 minutes, or 8-10 minutes if frozen.
Dipping Sauce
1. Combine 2 tsp sugar, 1 tbsp hot water, 1 tbsp fish sauce, 1 tbsp lime juice, 2 small hot chilies, 1 clove grated garlic.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1559g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1189 | ||
Calories from Fat: 564 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.7g | 84 % | |
Saturated Fat 17.7g | 88 % | |
Monounsaturated Fat 23.2g | ||
Polyunsanturated Fat 12.2g | ||
Cholesterol 2446.7mg | 753 % | |
Sodium 4926.9mg | 170 % | |
Potassium 2683.1mg | 71 % | |
Total Carbohydrate 50.8g | 15 % | |
Dietary Fiber 13.8g | 55 % | |
Sugars, other 37g | ||
Protein 112.9g | 161 % | |
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: 1189
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