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Vegetarian Egg Rolls

 

35

Yield

12

servings

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

1 package egg roll wrappers
*
1 cup celery
finely
1 each onions
chopped
2 each garlic cloves
1 cup cabbage
shredded
1 cup beef-mushroom freezer mix
chopped
*
½ cup water chestnuts
chopped
*
1 cup mung bean sprouts
¼ cup soybeans (daizu)
cooked
3 tablespoons soy sauce, tamari
2 ½ cups rice
brown, cooked

Directions

These egg rolls make an excellent first course, or when eaten right with the cooked rice, a whole meal.

Just be sure, if you eat them without rice, that you include rice in the meal to complement the soybeans.

In a wok or frying pan sauté the vegetables in sesame oil in the order given.

After the onion has started sautéing, add the remaining vegetables quickly so that the total time with the heat on is about 5 minutes.

As soon as you add the bean sprouts to the pan, turn off the heat.

Stir the puréed soybeans and soy sauce together.

Then stir this mixture into the vegetables.

The whole mixture may be chilled several hours, or used warm.

To prepare the rolls: place about ¼ cup filling in the center of each pancake or egg roll wrapper; fold the corners over envelope-style and seal with a flour-water paste.

Heat a large frying pan with oil in the bottom.

Fry the rolls until they are crisp and brown, turning only once.

You may deep fry the rolls if you are into deep frying, but they are better cooked only in a little oil.

Drain on paper bags or towels.

Keep the rolls hot in a 250 degrees F. oven up to an hour.

Or reheat them at 450℉ (230℃). for about 10 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 1737% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 236mg 10%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 6%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 8%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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