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Ingredients
US|METRIC
12 SERVINGS
- 1 Tbsp. vegetable oil (15ml)
- 3 cups shiitake mushrooms (171g 1/8 inch thick slices)
- 1 1/2 cups carrots (87g 1/8 inch thick slices)
- 3 cups napa cabbage (90g 1/8 inch thick slices)
- 1 1/2 cups bean sprouts
- 1 tsp. minced garlic
- 1 tsp. minced ginger
- 1/3 cup green onions (17g thinly sliced)
- 4 tsp. soy sauce (20ml)
- 1/2 tsp. sesame oil
- 12 egg roll wrappers (thin, about 7-inch by 7-inch)
- 1 large egg white (whisked)
- peanut oil
- peanut oil
- canola oil
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat0.5g3% |
Trans Fat0g |
Cholesterol<5mg1% |
Sodium300mg13% |
Potassium220mg6% |
Protein5g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber2g8% |
Sugars1g |
Vitamin A50% |
Vitamin C15% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Jessica DeWitt 6 months ago
This was my first time making homemade egg rolls. The process was easier than I expected. I ended up having to add a bit more oil to the filling when I was cooking it in the skillet. At first I was suspicious that it wasn’t enough time to cook the veggies, but she knew what she was talking about. I am giving the recipe a three because the filling didn’t hold much of its flavour through the frying process. I’d definitely make egg rolls again, but I’d like to keep trying other recipes till I find the one that is just right.