Preheat the deep fryer for frying once the egg rolls are made.
In a wok heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add the Bok Choy and shrimp. Season with salt and pepper. Stir fry for 1 minute. Season with the soy sauce, sake and sugar. Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely.
To assemble, spoon about ¼ cup of the filling in a rectangular shape on the center of each egg roll wrapper. Fold in the ends toward the center about ¼-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done.
Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels.
Serve warm with the two sauces.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1818g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1206 (74%)|
|Amt Per Serving||% DV|
|Total Fat 134.1g||179 %|
|Saturated Fat 12.1g||60 %|
|Monounsaturated Fat 77.4g|
|Polyunsanturated Fat 38.4g|
|Cholesterol 530.9mg||163 %|
|Sodium 3916.4mg||135 %|
|Potassium 1225.2mg||32 %|
|Total Carbohydrate 35.7g||11 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 27.1g|
|Protein 66.4g||95 %|
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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: 1637
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