October 14, 2011
"Delicious egg rolls that are easy to make and so much better than the ones you get in any restaurant or the frozen kind! You will be so surprised at how easy these little treats are to make!"
- Serving Size: 1 (198.8 g)
- Calories 161.6
- Total Fat - 4 g
- Saturated Fat - 1.2 g
- Cholesterol - 44.8 mg
- Sodium - 124.9 mg
- Total Carbohydrate - 13.7 g
- Dietary Fiber - 2.8 g
- Sugars - 5 g
- Protein - 18.6 g
- Calcium - 59.3 mg
- Iron - 1.8 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.4 mg
Stir-fry meat and ginger in skillet over high heat until lightly browned. (2-3) minutes.
Add cabbage, bean sprouts, carrots and green onions to skillet, cook until cabbage is done. About 3-5 minutes if heat is high enough.
Stir in soy sauce. Remove from heat and let mixture cool for 10 minutes.
Use 2 tablespoons filling for each egg roll.
Lay wrapper on counter with one of the points facing up, like a diamond.
Put 2 tablespoons of mixture in the middle of the diamond in a rectangle. Do not go to the edges, just in the middle.
Fold the bottom of the wrapper corner up over the mixture.
Fold in the side corners over the mound.
Brush the top corner of the diamond with water and roll up wrap tightly to enclose the filling, sealing roll with the top flap.
Place on a plate until all are assembled.
In a large skillet, heat oil to 350-375 degrees and place rolls flap down, a few at a time in pan.
Turn occasionally until golden. 30 to 60 seconds. They brown quickly if grease is hot. Drain on paper towels.
Baking option: Be warned- They are no where near as good as the fried ones. Heat oven to 400 degrees. Place rolls on a baking sheet coated with cooking spray. Lightly brush the tops with olive oil and bake until golden. (10-12 minutes).
Enjoy with your favorite dipping sauce!
Tips & Variations
No special items needed.