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RELATED RECIPES
Stir-Fried Sweet Potato Noodles with Vegetables and Beef
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Vegetable Egg Rolls or Spring Rolls
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45 minutes
4
Adjust servings
Makes 18 egg rolls
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce, thin (lite)
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
egg (large)
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
vegetable oil
dark sesame oil
rice paper wrapper
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 115% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.3% of RDA
• Calories: 24.3% of RDA
• Carbs: 22.9% of RDA
• Fat (total lipid): 16.5% of RDA
• Fiber: 8.5% of RDA
• Fructose: 0.3% of RDA
• Protein: 8.4% of RDA
• Sodium: 115% of RDA
• Sugar: 11.3% of RDA
• Vitamin A (IU): 102% of RDA
• Vitamin B6: 10.1% of RDA
• Vitamin C: 1.8% of RDA
• Iron: 2.0% of RDA
• Magnesium: 2.3% of RDA
• Manganese: 7.6% of RDA
• Niacin: 4.6% of RDA
• Potassium: 4.1% of RDA
• Zinc: 4.0% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1/4
cups
 
1/4
cups
 
2
inches
finely grated.
 
2
tbsp
plus more for deep-frying.
 
1
clove
minced.
 
8
whole
fresh, stemmed, caps finely chopped.
 
1
whole
peeled and shredded.
 
1 1/2
ounces, weight
this is a fairly small piece, between 1 and 1.5 ounces, finely chopped.
 
1
tsp
 
18
sheets
can use thick egg roll wrappers if desired.
 
1
whole
beaten.
 
 
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PREPARATION
PREPARING THE DIPPING SAUCE
1.
In a small bowl, mix together the soy sauce, vinegar, and ginger. Set the dipping sauce aside.
MAKING THE STIR-FRY
2.
Heat the 2 tablespoons of oil in a skillet or wok over high heat, and stir-fry the garlic until fragrant, about 10 seconds.
3.
Add the cabbage, shiitakes, carrot, and bamboo shoot, and continue to stir-fry until the vegetables are cooked down and wilted, and all moisture has evaporated, about 13 minutes (the stir-fry should be completely dry).
4.
Set aside to cool, then toss with the sesame oil and pepper to taste.
FILLING THE SPRING ROLLS
5.
Place a wrapper in front of you so that one of the corners s close to you, and the wrapper looks like a diamond.
6.
Place about 2 tablespoons of vegetable filling 1 inch from the corner edge of the wrapper closest to you.
7.
Lift the edge of the wrapper closest to you and fold over the filling. Fold in the sides.
8.
Brush the rest of the wrapper lightly with the egg wash and continue to roll it up, sealing the filling.
9.
Set the roll, seam side down, on a cookie sheet lined with wax paper.
10.
Repeat with the remaining wrappers and filling for a total of 18 rolls.
FRYING THE ROLLS
11.
Fill a medium pot halfway with oil and heat to 360* to 375* F.
12.
Working in batches, so as not to cool the oil too much, deep-fry the rolls until golden and crisp on all sides, about 1 to 2 minutes per batch.
13.
Drain on a papert towel lined plate and serve with the dipping sauce on the side.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 487
Protein 9.45 g
Carbohydrates 63.0 g
Iron 0.37 mg
Fiber 2.38 g
Calcium 12.6 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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