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Ingredientes
- 1 pound egg roll wrappers (16 to 18)
- 1/2 pound unseasoned sausage or possibly pork
- 1/2 pound fresh shrimp, shelled and cut
- 1/2 c. mushrooms, chopped
- 1/2 c. bamboo shoots, chopped
- 1/2 c. water chestnuts, chopped
- 1/2 c. green onions, chopped
- 1 c. celery, chopped
- 2 c. bean sprouts, 1/2 pound cleaned
Direcciones
- Combine and set aside: 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon MSG 1 tbsp. soy sauce 1 tbsp. sherry 1 tbsp. water
- In a heated and oiled wok, saute/fry the meat and mushrooms for 2 min. Add in the shrimp and cook for one minute, when the shrimp turns pink, add in the cornstarch mix and cook till liquid thickens. Pour into bowl and set aside.
- In same wok, add in 2 tbsp. oil; heat, add in celery, green onions, water chestnuts, bamboo shoots and bean sprouts and saute/fry 2 min. Add in to meat. Mix thoroughly and cold a little.
- On each egg roll skin, place about 1/4 c. filling on lower corner. Fold envelope style, sealing with a little egg or possibly water. Stack till all are done. Heat 6 c. oil or possibly Crisco (48 ounce.) to 375 degrees. Fry two or possibly three at a time till brown, about 5 min. Keep hot in low oven till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 8 servings | |
| Calories 322 | |
| Calories from Fat 82 | 25% |
| Total Fat 9.1g | 11% |
| Saturated Fat 2.78g | 11% |
| Trans Fat 0.06g | |
| Cholesterol 69mg | 23% |
| Sodium 559mg | 23% |
| Potassium 337mg | 10% |
| Total Carbs 41.78g | 11% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.57g | 1% |
| Protein 17.29g | 28% |
