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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Break up cellophane noodles in to approximately 1-2 inch lengths, and prepare according to package instructions. | 2. Combine all ingredients thoroughly. | 3. Spoon about 2 tablespoons of the mixture into each egg roll wrapper and roll and seal according to package instructions. | 4. Deep-Fry in small batches of 3-4 eggrolls at 350 degrees until golden brown and delicious, about 4 minutes. | 5. Drain on paper towels & serve. | 6. (if you need to reheat them, be sure to do it in the oven or toaster oven because they get rubbery in the microwave.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
shrimp	1/2		deveined minced	160.9337	2.0627	30.8494	2.2893
green onion	1/4	cup	chopped	4.7925	1.0188	0.1722	0.0834
cellophane noodle	2	ounces		199.0134	48.8122	0.0907	0.034
carrot	1		shredded	52.48	12.2624	1.1904	0.3072
water chestnut	1	can	chopped	-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
egg wrap	20 -25			-	-	-	-

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