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Egg Rolls

  • 60minutes
  • 146calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E
MineralsCopper, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 15 egg roll wraps

  2. 1/2 lb pork tenderloin, cut into 1/4 inch slices then 1/8 inch strips

  3. 1 carrot , peeled and sliced into thin

  4. 2 inch strips

  5. 2 green onions , sliced

  6. 1/2 red bell pepper , sliced thin

  7. 5 cups napa cabbage , sliced into thin strips about 4 inches long

  8. 4 ounces alfalfa sprouts

  9. 1 egg

  10. 2 tablespoons water

  11. 1/2 cup teriyaki marinade, and sauce (I used Kikkoman)

  12. 1 tablespoon peanut oil

  13. 1 teaspoon sesame oil

  14. vegetable oil (for frying)

Instructions Jump to Ingredients ↑

  1. Heat peanut oil and sesame oil over medium high heat.

  2. Add Pork tenderloin strips.

  3. Cook for about 2 minutes.

  4. Add the Kikkoman Teriyaki sauce and bring to a boil.

  5. Add carrots and cook an additional 2 minutes.

  6. Add green onions and red bell pepper and cook for 3-4 minutes.

  7. Add Napa Cabbage and cook until wilted, about 2 minutes.

  8. Add Alfalfa sprouts and cook for 1 minute, being sure to separate the sprouts.

  9. Remove from heat and drain.

  10. Mix the egg and Water.

  11. Heat vegetable oil in a large skillet to 350 degrees.

  12. Add about 2 tablespoons of eggroll filling in the center of each egg roll wraps.

  13. Roll according to package directions.

  14. Brush with egg mixture.

  15. Fry in batches of 4-5 in hot oil for about 3 minutes on each side.

  16. Drain on paper towels.

  17. Be sure to keep the oil hot between batches.

  18. Serve with sweet and sour sauce.

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