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Add a photoServings: 12
Ingredients
- 1 bag cooked shrimp
- 1 head Chinese cabbage
- 1 bag fresh bean sprouts
- 1 bottle soy sauce
- 1 bottle veg. oil
- 1-2 Packages egg roll wrappers
- Salt
- Pepper
Directions
- Saute/fry cabbage, bean sprouts and salt and pepper to taste in a large skillet (in 1 Tbsp. veg. oil) till cabbage ALMOST turns clear. Add in shrimp (minced) and soy sauce to taste. Spoon into egg roll wrappers (allowing room sufficient to roll up). Fold over one half of egg roll wrapper, then mix in each end of wrapper and finish rolling up other half of wrapper. Stick a toothpick through the egg roll. Deep fry. For health conscious persons, you may bake at 350 degrees till golden brown brow, instead of frying.
- (You may freeze uncooked egg rolls for deep frying later - or possibly freeze cooked egg rolls for baking later). Makes 20. Serve with sweet and sour or possibly warm mustard sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 12 servings | |
| Calories 343 | |
| Calories from Fat 302 | 88% |
| Total Fat 34.21g | 43% |
| Saturated Fat 2.56g | 10% |
| Trans Fat 0.88g | |
| Cholesterol 1mg | 0% |
| Sodium 2310mg | 96% |
| Potassium 249mg | 7% |
| Total Carbs 6.84g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.5g | 1% |
| Protein 3.99g | 6% |
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