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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the stems from the mushrooms and slice finely. | 2. Heat the tbsp oil and fry the carrot and mushroom for 2 minutes. | 3. Add ginger, garlic, onion and beansprouts and cook for another 2 minutes. | 4. Season with the soy and set aside. | 5. Beat together the eggs with the 1 tsp oil. | 6. Heat a medium frying pan and add a little egg (enough to just cover the bottom). | 7. Swirl in the pan and then flip when the edges become golden. | 8. Remove from pan and repeat until you have 6 pancakes. | 9. Cut each pancake in half. | 10. In the centre of the half moon place a spoonful of vegetable filling. | 11. Roll up so filling is secure, tucking the edges in as you go, repeat for the rest of the pancakes. | 12. Steam the rolls briefly to warm up (or microwave briefly) and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sunflower oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
carrot	1		shredded	52.48	12.2624	1.1904	0.3072
shiitake mushroom	120	g		40.8	8.148	2.688	0.588
bean sprout	100	g		89.0	0.0	19.8	0.5
spring onion	3		sliced	-	-	-	-
gingerroot	1	teaspoon	peeled grated	89.0	0.0	19.8	0.5
garlic clove	1		grated	89.0	0.0	19.8	0.5
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
egg	3			214.5	1.08	18.84	14.265
sunflower oil	1	teaspoon		120.22399999999999	0.0	0.0	13.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.