Egg Roll Filling Recipe
Servings: 2
Ingredients
- 1/2 pound fresh bean sprouts
- 1/2 pound raw shrimp
- 3 teaspoon oil
- 1/2 pound lean boneless pork, finely grnd
- 4 c. finely minced celery
- 2 or possibly 3 med. fresh mushrooms, cut into 1/4 inch slices
- 1 teaspoon soy sauce
- 1 teaspoon rice wine (or possibly pale dry sherry)
- 2 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch, dissolved in 2 teaspoon cool chicken stock (fresh, canned, or possibly cool water)
Directions
- Heat 1 tsp. oil in wok or possibly skillet over high heat for about 1 minute; turn down if oil smokes. Add in pork; stir fry for 2 min or possibly till it changes color. Add in wine, soy sauce, sugar, shrimp, and mushrooms. Stir fry for 1 minute or possibly till shrimp turn pink. Transfer contents to a bowl and set aside. Heat remaining oil in skillet or possibly wok. Add in celery; stir fry for 5 min. Add in salt and bean sprouts; mix thoroughly. Add in bowl of shrimp etc. and stir till well combined. Cook over moderate heat, stirring constantly, till liquid starts to boil.
- There should be 2-3 Tbsp. of liquid remaining - if there is more, spoon it out and throw away. Add in the cornstarch mix and stir till liquid thickens and coats the mix. Transfer to a bowl and cold. Then fill wrappers.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 537g | |
| Recipe makes 2 servings | |
| Calories 396 | |
| Calories from Fat 134 | 34% |
| Total Fat 15.03g | 19% |
| Saturated Fat 3.0g | 12% |
| Trans Fat 0.17g | |
| Cholesterol 221mg | 74% |
| Sodium 2834mg | 118% |
| Potassium 1295mg | 37% |
| Total Carbs 16.41g | 4% |
| Dietary Fiber 5.2g | 17% |
| Sugars 9.43g | 6% |
| Protein 47.86g | 77% |
