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Bean Curd And Potato Rous

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  Boiled potatoes 1⁄2 Pound, mashed (225 Gram)
  Bean curd 1⁄2 Pound, mashed and drained (225 Gram)
  Green onions 2 , finely chopped
  Spring roll wrappers 2 Large
  Egg whites 1
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Salt To Taste
  Pepper To Taste

1 Combine potato, bean curd, green onions, and salt and pepper in a bowl. Halve mixture and shape each half into a roll, 4 inches (10 cm) long.
2 Arrange spring roll wrappers with one corner towards you. Brush edges with cold water or egg white. Place one roll crosswise on each skin. Fold lowest point of skin over filling and roll once. Fold left and right points into center. Brush edges again. Roll up firmly to cook.
3 Fry in oil to cover until golden and crisp.
4 To cook using the oven method, place rolls on greased baking sheet, brush with oil and bake at 400°F (200°Q for 20 minutes until golden

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1033 Calories from Fat 574

% Daily Value*

Total Fat 65 g99.4%

Saturated Fat 8.7 g43.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 522.8 mg21.8%

Total Carbohydrates 76 g25.5%

Dietary Fiber 8.4 g33.4%

Sugars 5.1 g

Protein 40 g79.9%

Vitamin A 21.1% Vitamin C 37.9%

Calcium 54.5% Iron 149.7%

*Based on a 2000 Calorie diet

Bean Curd And Potato Rous Recipe