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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tbsp oil in a wok over medium high heat. | 2. When hot add all vegetables and stir fry for two minutes. | 3. Add shrimp and crab and continue cooking for two more minutes. | 4. Make cooking sauce of 1 tsp sherry, 1 tsp soy sauce, 1 tsp sesame oil, dash of sugar, dash of salt and 1/2 tsp corn starch. | 5. Add to shrimp mixture and cook until sauce bubbles and thickens. | 6. Set aside to cool Roll 2 tbsps of the filling in an egg roll wrapper and fold up sealing the edge with egg whites. | 7. Spray a skillet liberally with cooking spray, and heat to medium high. | 8. Place egg rolls in skillet six at a time and brown on all sides (about 10 minutes). | 9. Add 1/2 cup chicken broth, reduce heat to low and cover steaming 10 minutes. | 10. Uncover and serve with chinese mustard. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger	2	teaspoons	minced	3.2	0.7108	0.0728	0.03
bean sprout	1/2		chopped	100.8667	0.0	22.44	0.5667
green onion	3		chopped	57.51	12.2262	2.0661	1.0011
water chestnut	4	ounces	chopped	100.8667	0.0	22.44	0.5667
mushroom	6		chopped	-	-	-	-
shrimp	1/2		peeled chopped	192.6671	0.0	45.5601	1.156
white crab meat	1	can		100.8667	0.0	22.44	0.5667
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
cooking spray				-	-	-	-
egg wrap	1	package		100.8667	0.0	22.44	0.5667

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