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Egg Rolls

  Fresh bean sprouts 100 Gram
  Scallions 8 , cut into strips
  Red pepper 1 , seeded, cut into thin strips
  Thinly sliced mushrooms 1 1⁄2 Cup (24 tbs)
  Oil 3 Tablespoon
  Fresh root ginger slice 1 , pared and finely chopped
  Soy sauce 1 Tablespoon
  Dry sherry 1 Tablespoon
  Pepper To Taste
  Egg roll skins 6 (6 Inches Square)
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Scallion brushes 2 (Tassels, For Garnish)

1) Preheat the oven to 150° F.

2) In a large, heavy-based skillet or wok, saute the mushrooms, bean sprouts, scallions, red pepper and ginger in oil over a high heat for about 2 minutes, stir continuously.
3) Stir in the soy sauce and sherry, sprinkle with the pepper, cook for 1 minute and turn off the heat.
4) In the middle of each egg roll skin, put 2 tablespoons of the vegetable mixture, fold in the sides to roll up, dampen ends and press well to seal.
5) Heat the oil to 375° F in a deep fryer and fry for about 5 minutes until golden and crisp.
6) Remove from the fryer and drain well.

7) Garnish with the scallion tassels and serve immediately.

Recipe Summary

Deep Fried

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1090 Calories from Fat 820

% Daily Value*

Total Fat 92 g142%

Saturated Fat 12 g60.1%

Trans Fat 0 g

Cholesterol 4.7 mg1.6%

Sodium 1286.3 mg53.6%

Total Carbohydrates 56 g18.7%

Dietary Fiber 7.7 g30.8%

Sugars 10 g

Protein 13 g25.6%

Vitamin A 112.7% Vitamin C 333.8%

Calcium 16.2% Iron 30.3%

*Based on a 2000 Calorie diet

Egg Rolls Recipe