Wilma'S Egg Rolls
Ingredients
- 1 pkg. egg roll wrappers ⓘ
- 1 shredded carrot ⓘ
- 1 onion, chopped finely
- 2 stalks celery, chopped ⓘ
- 1 can La Choy chop suey vegetables, drained
- 1 can bean sprouts, drained (optional) ⓘ
- 2 or 3 Tbsp. soy sauce ⓘ
- 1 Tbsp. sherry (wine)
- 1 lb. cooked and diced shrimp, chicken or pork
- 2 or 3 Tbsp. cornstarch ⓘ
Instructions
- Heat 2 tablespoons of oil in wok or frying pan.
- Stir-fry carrot, onion, celery, chop suey, salt and pepper to taste.
- Cook about 3 minutes; drain and set aside.
- In separate small frypan, mix soy sauce, wine and cornstarch; cook a few minutes and then pour over first mixture.
- Mix well and allow to cool.
- Place a portion of vegie mix and meat in corner of wrapper; roll until wrapper makes a triangle.
- Moisten edges of wrapper with water so as to seal.
- Fold in the ends of the wrapper and roll up.
- Deep fry in hot oil until golden brown.
- I make large rolls using 2 tablespoons of mixture, but some like small ones better.
Nutrition & Diet Analysis (per serving)
355
kcal
18% DV
Protein
Fat
Carbs
* % 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).