Egg rolls

[wnt2b skinny]

I am looking for a recipe and carb count for the INSIDE of an egg roll.. I don't want the wrap just the inside.. I love egg rolls and I always took the inside out and ate it that way.. Does anyone have a good recipe for one and the carb count??

[not2late]

Re: Egg rolls

I am looking for a recipe and carb count for the INSIDE of an egg roll.. I don't want the wrap just the inside.. I love egg rolls and I always took the inside out and ate it that way.. Does anyone have a good recipe for one and the carb count??

It differs from restaurant to restaurant. Be ware of Chinese food!

Most restaurants use shredded cabbage, onion and a smidgeon of meat (pork, chicken, etc.) in the filling. But the filling has a sweet taste to it too that cabbage alone can't give it. I suspect they toss in that duck sauce or plum sauce to help give the filling moistness.

[wnt2b skinny]

Re: Egg rolls

Thanks not2late

But I'm looking for a recipe so I can make it at home.. I haven't had chinese food since before I was on Atkins and the other day.. I thought... it would be good to make the inside and have it as a side dish.. but didn't know if anyone had a really good recipe...

[TitianWasp]

Re: Egg rolls

Try this - though you will need to skip the sugar or substitute with splenda. Just make the insides, or wrap in butter lettuce leaves like a thai wrap.

INGREDIENTS

• 4 teaspoons vegetable oil
• 3 eggs, beaten
• 1 medium head cabbage, finely shredded
• 1/2 carrot, julienned
• 1 (8 ounce) can shredded bamboo shoots
• 1 cup dried, shredded wood ear mushroom, rehydrated
• 1 pound Chinese barbequed or roasted pork, cut into matchsticks
• 2 green onions, thinly sliced
• 2 1/2 teaspoons soy sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 (14 ounce) package egg roll wrappers
• 1 egg white, beaten
• 4 cups oil for frying, or as needed

DIRECTIONS

1. Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
2. Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
3. To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
4. Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
5. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

Oooh - and here are the nutritional stats, though they included the wrapper:
NUTRITION INFORMATION

Servings Per Recipe: 20

Amount Per Serving

Calories: 175

• Total Fat: 7.9g
• Cholesterol: 52mg
• Sodium: 314mg
• Total Carbs: 15.9g
• Dietary Fiber: 2.6g
• Protein: 10.4g

courtesy of AllRecipes.com

[wnt2b skinny]

Re: Egg rolls

Thanks so much.. I will try it and let you all know how it is.. .