Egg Rolls
I made these up one night and everyone loved them. I was sure they wouldn't like them. They were definitely a hit!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains eggs
deep fry
dairy free
- 1 package egg roll skins
- 1 1/2 cups fresh bean sprouts
- 1 pound pork cut into very small thin strips. i threw iit in my food processor and zapped it a few times.
- 1 package shredded vegetables (cabbage,carrots,broccoli)
- 1 bottle oil
- 10 shakes soy sauce i made sure the veggies and meat were able to simmer in the sauce.
- 2 pinches ground ginger
- 1 jar sweet and sour sauce
- 1 beaten
- 1 clove minced
- Carbohydrate 157.808955 g
- Cholesterol 326.952 mg
- Fat 71.960775 g
- Fiber 7.47224980354309 g
- Protein 115.82864 g
- Saturated Fat 24.70385 g
- Serving Size 1 1 Serving (871g)
- Sodium 1723.304 mg
- Sugar 150.336705196457 g
- Trans Fat 7.95645 g
- Calories 1773 calories
Add oil to heavy pan or deep fryer. Enough to cover egg rolls. Heat up to 400* and have it ready to cook egg rolls after preparing. Dice or use food processor to make pork fine cut. In hot skillet with 1 tsp. oil add meat,vegetables,bean sprouts,ginger,garlic,soy sauce. Simmer in the oil and soy sauce until meat and vegetables are cooked (drain if needed). Lay egg roll skins on lightly floured surface, add 2 T. of vegetable, meat mixture to the egg roll skins. (I put them in a corner and folded the sides and then rolled them). Dab a bit of egg on the end of the egg roll skin to keep it closed. Lay on lightly floured surface while preparing the rest. Fry egg rolls until golden brown. Drain on paper towel and most of all enjoy!
