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Recipe Name: Chinese Egg Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

1 Egg roll skins
1/2 Head cabbage, shredded
1/2 Head lettuce, shredded
1 Cup(s) Water chestnuts
1 Small onion, chopped
1/2 Pound(s) Bean sprouts
1/2 Cup(s) Celery, chopped
1 Cup(s) Bell pepper, chopped
1/4 Cup(s) Oil
1/2 Pound(s) Shrimp, cooked
1/2 Pound(s) Pork cubes, cooked
1 Egg yolk, beaten
Steam cabbage, lettuce, onion, celery and bell pepper until soft but
not mushy. In a deep skillet, stir-fry the shrimp and pork in oil for
three minutes. Add water chestnuts and cook for 5 minutes. Add cabbage
mixture and stir, then add bean sprouts and cook until soft. Place a
small amount of this mixture onto egg roll skin. Fold envelope-style
(corners together) and seal with a slight amount of egg yolk., Deep
fry until brown or fry in 1/2-inch of oil until brown on each side.
Posted to MM-Recipes Digest by "Rfm" <> on Sep
21, 98

Nutrition (calculated from recipe ingredients)
Calories: 1801
Calories From Fat: 1332
Total Fat: 148.7g
Cholesterol: 609.9mg
Sodium: 3378.1mg
Potassium: 1775.6mg
Carbohydrates: 47.8g
Fiber: 11.4g
Sugar: 22.3g
Protein: 70.6g

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