Chinese Egg Roll
|Egg roll wrappers||16 Ounce (1 Package)|
|Cabbage head||1⁄2 , shredded|
|Lettuce head||1⁄2 , shredded|
|Water chestnuts||1 Can (10 oz)|
|Onion||1 Small, chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Bell pepper||1⁄2 Cup (8 tbs), chopped|
|Shrimp||1⁄2 Pound, cooked|
|Cubed pork meat||1⁄2 Pound, cooked|
|Bean sprouts||1⁄2 Pound|
|Egg yolk||1 , beaten|
Steam cabbage, lettuce, onion, celery and bell pepper until soft but not mushy.
In a deep skillet, stiryfry in 1/4.cup oil the shrimp and pork for 3 minutes.
Add water chestnuts and cook for 5 minutes.
Add cabbage mixture and stir, then add bean sprouts and cook until soft.
Place a small amount of this mixture onto eggroll skin.
Fold envelopestyle (corners together) and seal with a slight amount of egg yolk.
Deep fry until brown or fry in 1/2 inch of oil until brown on each side.
Serving size: Complete recipe
Calories 2377 Calories from Fat 395
% Daily Value*
Total Fat 44 g67.6%
Saturated Fat 12.7 g63.5%
Trans Fat 0 g
Cholesterol 700.6 mg233.5%
Sodium 3433.4 mg143.1%
Total Carbohydrates 338 g112.8%
Dietary Fiber 27.1 g108.2%
Sugars 26.5 g
Protein 150 g299.6%
Vitamin A 239.7% Vitamin C 367%
Calcium 59% Iron 159.4%
*Based on a 2000 Calorie diet