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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 138.7
  • Total Fat: 2.5 g
  • Cholesterol: 33.4 mg
  • Sodium: 408.6 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 6.5 g

View full nutritional breakdown of Egg Rolls - Home made calories by ingredient
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Egg Rolls - Home made

Submitted by: MERCEDES3414

Introduction

This is HARV47's recipe but I downsized it for those of us who have smaller families.

Thanks HARV47
This is HARV47's recipe but I downsized it for those of us who have smaller families.

Thanks HARV47

Number of Servings: 10

Ingredients

    1 tblsp. Extra Virgin Olive Oil
    8oz. Bag of coleslaw mix
    2 green onions
    3/4 cup bean sprouts
    .5 tblsp.white wine
    1tblsp. oyster sauce
    1 tblsp. soy sauce
    4.25oz. tiny shrimp (Drain and rinse well, pat dry)
    .5 tblsp. cornstarch
    10 egg roll wrappers

Directions

Preheat oven to 400 degrees.
Heat oil in a wok or large pan over medium heat.
Add coleslaw, green onions, bean sprouts, wine,oyster sauce and shrimp. Stir fry for 2 minutes, until coleslaw is wilted.
In a seperate bowl mix cornstarch with 1 tblsp. of cold water and then add to cabbage mixture.
Stir until thickened, approx. 1 minute.

Spray cookie sheet with cooking spray.

Place 1/4 cup of mixture on the middle of a wrapper that is turned like a diamond.
Fold the bottom up over the filling and fold over the two sides, then roll upwards. Put a dab of water on the corner to help it stick.
Place seam side down on tray.

Repeat until all wraps are used approx. 10. Do not let egg rolls touch and spray tops with cooking spray. Bake 15 min. and then turn until done approx. 15 more minutes.

Number of Servings: 10

Recipe submitted by SparkPeople user MERCEDES3414.






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