1. Heat the oil in a wok and stir-fry the scallions and chile for 30 seconds. Add the carrot, zucchini, and red bell pepper and stir-fry for 1 minute more. Remove the wok from the heat and stir in the bean sprouts, bamboo shoots, soy sauce, and chili sauce. Taste and add more soy sauce or chili sauce if necessary.
2. Place an egg roll wrapper on a counter and spoon some of the vegetable mixture diagonally across the center. Roll one corner over the filling and flip the sides of the wrapper over the top to enclose the filling. Continue to roll up to make an enclosed package. Repeat with the remaining wrappers and filling to make 8 egg rolls.
3. Heat the oil for deep-frying in a wok or large skillet. Deep-fry the egg rolls, 3-4 at a time, until crisp and golden brown. Remove with a slotted spoon, drain on paper towels while you cook the remainder, then serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (203g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 196 (64%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 2.6mg||1 %|
|Sodium 186.2mg||6 %|
|Potassium 340.1mg||9 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 21g|
|Protein 5g||7 %|
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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: 304
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