In a deep stir fry pan, combine peanut oil, sesame oil, soy sauce, ginger, garlic powder, onion salt, black pepper and cayenne pepper.
Rinse bean sprouts in a strainer and add to pan. Stir to coat with the oil mixture. Turn burner on medium heat; once oil starts to sizzle, stir and cook the bean sprouts for about 5 minutes until slightly softened. Drain and cool.
Make a paste of 1 tbsp of flour and 2 tbsp of water.
Place about 2 tbsp of the bean sprouts onto the middle of the egg roll wrapper. Brush some flour and water paste on all the edges.
Fold wrapper in half and press to seal the edges. Fold the ends inward about 1 cm. Brush some more paste on the top edge and fold the wrap over again and press to seal. Place egg rolls in a pan covered with a damp towel to keep them from drying out.
Preheat deep fryer to 360°F. Cook a few at a time for two minutes on one side, turn over and cook another minute.
Drain on paper towel-lined pan.
Serve with plum sauce.
Bean sprouts come in 1 lb. bags, so I cook 2 lbs. and any leftover bean sprouts I add to fried rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (123g)|
|Recipe Makes: 17 Servings|
|Calories from Fat: 368 (77%)|
|Amt Per Serving||% DV|
|Total Fat 40.9g||55 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 25.3g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 3.4mg||1 %|
|Sodium 219.7mg||8 %|
|Potassium 96.2mg||3 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 22.7g|
|Protein 4.6g||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: 476
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