Vegetable Egg Roll

Vegetarian
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Ingredients

  • 1 Tbsp. olive oil ⓘ
  • 1 c. Mung bean sprouts ⓘ
  • 1 small head Boston lettuce ⓘ
  • 1 c. sliced onions, sliced thin ⓘ
  • 1 c. sliced mushrooms ⓘ
  • 1 c. shredded carrots
  • 4 egg whites ⓘ

Instructions

  1. Heat the oil in a nonstick frying pan over medium heat.
  2. Add onions and carrots; stir-fry for 3 minutes.
  3. Add the mushrooms and sprouts.
  4. Stir-fry for 3 minutes.
  5. Whisk, in a cup, the egg whites with a fork until frothy.
  6. Add to the vegetables.
  7. Stir slowly with a fork until the whites are cooked, about 1 minute.

Nutrition & Diet Analysis (per serving)

480 kcal 24% DV
Protein Fat Carbs

Macronutrients

Protein 24.4g 49% DV
Total Fat 29.1g 37% DV
Carbs 31.7g 12% DV
Fiber 7g 25% DV
Sugar 13.1g 26% DV

Electrolytes

Sodium 484.3mg 21% DV
Potassium 1086.3mg 23% DV

Vitamins & Minerals

Vitamin A 897.3mcg 100% DV
Vitamin C 5.5mg 6% DV
Vitamin D 6.6mcg 33% DV
Calcium 86mg 7% DV
Iron 1.9mg 11% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Explore Ingredients

boston lettuce mushroom egg white onion carrot olive oil

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