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Spring Rolls (Chinese)

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Submitted by IMPatB

YIELD

8 servings

PREP

15 min

COOK

10 min

READY

30 min

Ingredients

½ 226.8
POUND G PORK
1 ½ 355
CUPS ML MUNG BEAN SPROUTS
chopped
1 ½ 355
CUPS ML CABBAGE
chopped
½ 118
CUP ML BAMBOO SHOOTS
thinly sliced
½ 118
CUP ML CARROTS
grated
3 3
EACH EACH MUSHROOMS
chopped
3 3
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
thin slice
1 1
EACH EACH GARLIC CLOVES
minced
2 2
SLICES SLICES GINGER
minced
1 5
TEASPOON ML SOY SAUCE, TAMARI
1 5
TEASPOON ML SUAR *
1 15
TABLESPOON ML SESAME OIL
1 1
DASH DASH BLACK PEPPER *
8 8
EACH EACH EGG ROLL WRAPPERS *

Directions

Mix all ingredients together.

Fill eggroll wrappers.

Fold in sides, roll, seal with water or egg white.

Deep fry in hot oil until brown.

Remove and drain.

This will make 6 to 12 depending on how much filling you use.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 96 45% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 65mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 20g
Vitamin A 25% Vitamin C 16%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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