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Ingredientes
- 2 pound hamburger, browned
- 1 sm. head green cabbage, minced
- 5 leaves bok choy, minced
- 3 Packages egg roll skins
- 3 egg whites
- 6 carrots, slivered
- 1 c. cellophane noodles
- 3 Packages bean sprouts
- 1 lg. white onion
- 2 teaspoon ginger root, grated
- 1 bunch green onions, minced fine
- 5 teaspoon Tabasco
- 3 tbsp. peanut butter
- 5 tbsp. soy sauce
- 1/4 teaspoon Chinese 5 Spices
Direcciones
- In wok brown hamburger and drain; set aside. Saute/fry one minute each, all vegetables. Toss in noodles and hamburger. Add in spice and peanut butter; saute/fry 3 min.
- Put approximately 2 Tbsp. fold in each egg roll skin; roll as directed on back using egg whites to seal by putting in thin layer of egg white all along inner edge. Deep fry at 400 degrees till brown. Remove and drain. Serve with warm Chinese mustard and sweet and sour sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 538g | |
| Recipe makes 12 servings | |
| Calories 285 | |
| Calories from Fat 92 | 32% |
| Total Fat 10.42g | 13% |
| Saturated Fat 3.61g | 14% |
| Trans Fat 0.48g | |
| Cholesterol 49mg | 16% |
| Sodium 672mg | 28% |
| Potassium 1313mg | 38% |
| Total Carbs 27.63g | 7% |
| Dietary Fiber 6.1g | 20% |
| Sugars 9.51g | 6% |
| Protein 24.18g | 39% |
