Try this Roast Pork, Shrimp and Cabbage Egg Rolls recipe, or contribute your own.Suggest a better description
In a wok set over moderately high heat heat the oil until hot. Add the ginger, onion and celery and stir-fry 1 minute. Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vege tables are slightly softened. Add the pork and shrimp and stir-fry 1 minute more. Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste. In a saucepan have water at a boil. Remove from heat and whisk in cornstarch mixture. Have ready 12 egg roll wrappers under dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll t ightly to make a sealed cylinder. Repeat with remaining wrappers. Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown. Transfer to paper towels to drain. Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master Harper Gaellon"
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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 12|
|Calories from Fat: 57 (43%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 24.7mg||8 %|
|Sodium 137.9mg||5 %|
|Potassium 162.4mg||4 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 11.4g|
|Protein 6.6g||9 %|
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Calories per serving: 134
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