Cut egg roll skins into 1/2 inch wide strips. Use a large knife and cut through the entire stack of skins. On a damp dish towel, separate skins into individual strips. Heat oil in a wok or skillet until just hot, approximately 375?. Drop skins into hot oil. Cook a few seconds, then turn and cook a few more seconds, browning slightly. Remove quickly and drain on paper towels. Salt to taste. Cook only a handful of skins at a time. MARILYN HUSSMAN AUGUR (MRS. JAMES) DALLAS, TX From
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|Serving Size: 1 Serving (24g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 214 (100%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 0mg||0 %|
|Sodium 12.9mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 214
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