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Recipe
Chicken Egg Rolls Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1550g | |
| Calories 1419 | |
| Calories from Fat 653 | 46% |
| Total Fat 72.54g | 91% |
| Saturated Fat 20.66g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 355mg | 118% |
| Sodium 1284mg | 54% |
| Potassium 2821mg | 81% |
| Total Carbs 91.36g | 24% |
| Dietary Fiber 25.4g | 85% |
| Sugars 37.01g | 25% |
| Protein 103.84g | 166% |
Ingredients Convert Measures
- 1 pkg. egg roll wrappers, found in produce dept.
- 2 onions, minced
- 2 carrots, grated
- 1 clove garlic, chopped
- 1 sm. cabbage, shredded
- 2 or possibly 3 pcs chicken, cooked and diced
- Optional: Broccoli, pears, mushrooms, etc.
- Oil for frying
- Soy sauce
- Mustard
Directions
- Saute/fry garlic and onion till transparent. Add in cabbage and carrots and cook till tender. Add in other vegetables at this time if you like and cook till barely tender. Add in chicken. Add in soy sauce and mustard to taste. Let cook on low 5 - 10 min.
- Fill wrappers according to package directions. Put approximately 1 inch oil in frying pan. Place four egg rolls in pan and fry to brown, turning once. Drain on paper towel. Enjoy!
