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13Ingredients
45Minutes
310Calories
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Ingredients
US|METRIC
8 SERVINGS
- 6 cups cabbage (shredded)
- 1 carrot (shredded)
- 1/2 cup bean sprouts (fresh)
- 1 celery stalk (diced)
- 2 Tbsp. chopped onion (optional)
- 4 oz. shrimp (drained)
- 2 Tbsp. soy sauce
- 1/8 tsp. garlic powder
- black pepper (to taste)
- 1 egg (beaten)
- cornstarch
- 20 egg roll wrappers
- vegetable oil (for frying)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0g0% |
| Trans Fat0g |
| Cholesterol55mg18% |
| Sodium730mg30% |
| Potassium290mg8% |
| Protein13g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber3g12% |
| Sugars<1g |
| Vitamin A30% |
| Vitamin C45% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
chef m. 8 years ago
First time cooking egg rolls and this recipe seemed right for us. I did not use the beansprouts but everything else listed. I learned that two tablespoons of filler is enough, I used three tablespoons and they were huge. Also don't make any holes in the wrappers or they will leak cabbage into your oil (not good) I would recommend using two wrappers instead of one and remember to salt to taste. I used canola oil but peanut oil would probably be better. All in all we thought the egg rolls were great and will make again. .