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Who knew egg rolls could be so easy? In about 20 minutes, your family will be feasting on some that rival the best Chinese restaurants. —Adeline Russell, Hartford, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 egg roll (calculated without sweet-and-sour sauce) equals 237 calories, 14 g fat (1 g saturated fat), 3 mg cholesterol, 655 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Teriyaki Egg Rolls in Simple & Delicious February/March 2011, p21
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Apr. 22, 2012 by Wingding52
I do not cook the vegetables prior to filling the eggrolls. The vegetables will be hot inside after you fry the eggrolls and it prevents them from becoming soggy. If you cook meat to add to the mixture, cook it seperately, cool and add to mixture.
Reviewed on Feb. 18, 2012 by jseuten99
This recipe was a big hit with my family! Easy to make and very tasty!!!
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