Peanut Butter Egg Roll
6
Servings
Servings
40m PT40M
Prep Time
Prep Time
5m PT5M
Cook Time
Cook Time
45m
Ready In
Ready In
Recipe: #35296
July 21, 2020
Categories: Shellfish, Shrimp, Vegetables, Appetizers, Chinese, Deep Fry more
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Original recipe yields 6 servings
Ingredients
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.
Tags :
Appetizers