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Add a photoServings: 12
Ingredients
- 2 to 3 c. veg. oil, vegetable, (depends on size of wok or possibly pot used)
- 1 pkg. egg roll wrappers, thoroughly thawed, (don't use spring roll wrappers)
- 1 jar Duck sauce
- 1 bottle Chinese warm mustard sauce
Directions
- Put oil into a Warm wok. Heat oil till warm, place a wooden chop stick, if bubbles vigorously, oil is ready. Cut egg roll wrappers into 1 inch to 1 1/2 inch strips. Place strips into warm oil, 2 or possibly 3 at a time. When starting to brown, turn over, remove quickly when golden. Avoid burning. Place on paper towel. Serve with Duck sauce and mustard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 12 servings | |
| Calories 473 | |
| Calories from Fat 453 | 96% |
| Total Fat 51.13g | 64% |
| Saturated Fat 4.11g | 16% |
| Trans Fat 1.17g | |
| Cholesterol 0mg | 0% |
| Sodium 200mg | 8% |
| Potassium 23mg | 1% |
| Total Carbs 4.52g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.49g | 2% |
| Protein 0.56g | 1% |
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