Homemade spring rolls are nothing like the ones at suburban Chinese takeout joints with unidentifiable mushy fillings and overly greasy. These are delicately crispy and golden, just like they should be, and you will actually be able to taste the filling. 🙂 Watch the VIDEO below for the wrapping technique. Fry them for the best results, or bake them (Note 5). Also see Note 7 for explanation of terminology differences re: Egg Rolls and Spring Rolls! Feel free to sub the Filling ingredients with similar vegetables.
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Serving Size: 1 - 20 (48g) | ||
Recipe Makes: 15- 20 | ||
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Calories: 38 | ||
Calories from Fat: 33 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 72.2mg | 2 % | |
Potassium 62.8mg | 2 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.1g | ||
Protein 0.3g | 0 % | |
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: 38
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