Peanut Butter Egg Roll

6
Servings
40m
Prep Time
5m
Cook Time
45m
Ready In

Recipe: #35296

July 21, 2020



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Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (335.8 g)
  • Calories 590.1
  • Total Fat - 29.5 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 109.3 mg
  • Sodium - 942.7 mg
  • Total Carbohydrate - 58.4 g
  • Dietary Fiber - 4.5 g
  • Sugars - 23.2 g
  • Protein - 25.5 g
  • Calcium - 117.7 mg
  • Iron - 3 mg
  • Vitamin C - 35.5 mg
  • Thiamin - 0.4 mg

Step 1

Heat wok

Step 2

Add

Step 3

Oil as needed,get smoking hot

Step 4

Stir-fry all separately (the shrimp, bamboo shoots, cabbage, bean sprouts ,celery).

Step 5

Mix them together and then add the soy sauce,cornstarch and sesame oil, sugar, peanut butter

Step 6

Mix again.

Step 7

Be sure to drain off excess water or juice.

Step 8

Wrap the mixture with the wrapper and seal each one with egg white.

Step 9

Deep fry until golden brown.

Tips & Variations


No special items needed.

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