Chinese Egg Roll Recipe
Servings: 6
Ingredients
- Egg roll wraps (1 pkg.)
- 1 pkg. fresh mushrooms, sliced
- 5 cloves garlic, chopped
- 1/2 onion, minced
- 2 c. slivered cabbage
- 1/2 c. shrimp, minced
- 1 pound grnd pork sausage
- Chinese noodles (same as cellophane noodles)
- 1 egg
- 1 env. sweet and sour sauce for dipping
Directions
- Saute garlic, onion and sliced mushrooms in small amount of oil. Set aside. Brown pork sausage. Drain fat. Add in cabbage. Cover and simmer till cabbage is cooked thoroughly. Add in shrimp. Soak cellophane noodles in hot water to soften. Drain and cut into pcs. Add in all together including egg. Mix. Run wet fingers around edges of egg rolls. Fill and roll. Deep fry. Serve with fried rice, chow mein or possibly sweet and sour pork. Dip in sweet and sour sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 6 servings | |
| Calories 280 | |
| Calories from Fat 191 | 68% |
| Total Fat 21.19g | 26% |
| Saturated Fat 6.96g | 28% |
| Trans Fat 0.16g | |
| Cholesterol 115mg | 38% |
| Sodium 526mg | 22% |
| Potassium 310mg | 9% |
| Total Carbs 4.77g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.72g | 2% |
| Protein 16.98g | 27% |
