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Holden Comprehensive Cancer Center at The University of Iowa

The Colorful Plate
Appetizers

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000
Fireworks

Chinese Egg Rolls

 Submitted by: Eva M. Sklenar,
Nursing 3 JPW
Source: Philippine Magazine
Filling: Gravy:
2-3 cloves garlic 1 Tablespoon soy sauce
1 small onion 1 Tablespoon water
1-1/2 cups shredded or ground pork or chicken* 1 Tablespoon cornstarch
1/2 cup carrot, shredded 1 teaspoon salt
1 cup cabbage, shredded Dash black pepper
1/2 cup mushrooms, finely diced (optional) Paste:
1/2 cup bamboo shoots 1 Tablespoon flour
1/2 cup celery, finely diced 1 egg white

30 egg roll wrappers
3/4 cup oil for frying
  1. Stir-fry all the filling ingredients with 2 Tablespoons oil for 5 minutes.
  2. Mix gravy ingredients together in a small bowl. Add gravy to filling mixture and cook for 1 more minute. Cool and drain.
  3. Place 1 Tablespoon filling on an egg roll wrapper and be sure to close both ends with paste.
  4. Deep fry at 375° in 2-3 inches oil and set on a paper towel when done to remove excess oil.
  5. Dip in a sweet and sour sauce or in plain catsup.

Serves: 30 egg rolls Nutrition Facts*

Calories: 106 Saturated Fat: 1 gm
Carbohydrate: 6 gm Fiber: 0.4 gm
Cholesterol: 9 mg Protein: 3 gm
Fat: 8 gm Sodium: 163 mg
* Nutritional analysis done using pork.

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