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Ingredientes
- 1 pkt shredded cabbage - (10 ounce)
- 1 ct fresh bean sprouts - (8 ounce) minced
- 1 Tbsp. minced garlic Peanut oil
- 1 tsp grnd cumin
- 1 tsp dry crushed red pepper
- 1 tsp salt
- 1/4 c. lime juice
- 3 lrg ripe avocados peeled, seeded and minced
- 1 pkt egg roll wrappers - (16 ounce)
- 1 c. soy sauce
- 1 Tbsp. chopped fresh ginger
- 1/4 c. fresh cilantro leaves minced
Direcciones
- Saute/fry first 3 ingredients in 1 Tbsp. warm oil in a skillet till tender. Stir in cumin and next 3 ingredients. Cook 1 minute. Remove from heat, and cold. Mix in avocado.
- Soon 2 Tbsp. mix into center of each egg roll wrapper; moisten edges with water. Fold bottom side over filling; fold left and right sides over filling, and roll up tight.
- Pour oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees. Fry egg rolls 1 to 2 min or possibly till golden; drain on paper towels. Cut diagonally to serve.
- Combine soy sauce, ginger, and cilantro; serve with egg rolls.
- This recipe yields 15 egg rolls.
- Yield: 15 egg rolls
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 712g | |
| Calories 850 | |
| Calories from Fat 414 | 49% |
| Total Fat 46.05g | 58% |
| Saturated Fat 6.74g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 17085mg | 712% |
| Potassium 2270mg | 65% |
| Total Carbs 95.74g | 26% |
| Dietary Fiber 25.0g | 83% |
| Sugars 19.9g | 13% |
| Protein 27.11g | 43% |
