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Suggest a better descriptionBlend soy sauce and sherry with cornstarch. Set aside. Heat Wok (med. high). Add 1 tbs. oil. Add cabbage, mushrooms and onions-stir fry 2 min. Remove and set aside. Add beef, garlic, and red pepper to wok- cook until beef is no longer pink. Spoon off fat. Add soy sauce mixture. Stir fry till boils and thickens (about 2 min) Return cabbage mixture; Heat through, mixing well. *** Place each egg roll wrapper with one point toward edge of counter. Spoon filling across and just below center (1/3 c ). Fold side points over filling, forming an envelope shape. Moisten inside edges with beaten egg and roll toward point. Pour 1/2 in. oil in large skillet. Heat to 375. Fry egg rolls, 2 or 3 at a time for 2 min per side or till crisp and golden brown. Drain on paper towels. Serve with sweet and sour sauce and hot mustard. *** Egg roll filling may be made ahead to this point; cover and refrigerate up to 24 hours. When ready to use, heat mixture until hot and place in wrappers. NOTES : Copied from the files of Dianne Waller Recipe by: Light & Easy Chinese Cookbook Posted to MC-Recipe Digest V1 #794 by Dianne Waller
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 102 | ||
Calories from Fat: 5 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 2.2mg | 1 % | |
Sodium 349mg | 12 % | |
Potassium 101.2mg | 3 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 19.3g | ||
Protein 3g | 4 % | |
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: 102
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