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Chinese Egg Rolls

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)51.5968
Energy (kCal)991.1747
Carbohydrates (g)21.307
Total fats (g)78.1375
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In large skillet heat 3 T. corn oil over medium heat; add shrimp, celery, water chestnuts, green onion and garlic. | 2. Cook 1 to 2 minutes or until shrimp turn pink. | 3. Stir in soy sauce, cornstarch and ginger. | 4. Spread 2 T. filling down center of each wrapper. | 5. Tuck sides over filling and roll up, securing with wooden pick if necessary. | 6. In skillet heat remaining 3 T. oil; add egg rolls, a few at a time and brown on all sides. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shrimp 1 1/2 cups chopped raw - - - -
    celery 1 cup chopped 16.16 2.9997 0.6969 0.1717
    water chestnut 8 1/2 ounces chopped 214.3417 0.0 47.685 1.2042
    green onion 1/2 cup chopped 9.585 2.0377 0.3444 0.1668
    garlic clove 1 214.3417 0.0 47.685 1.2042
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    ginger 1/4 teaspoon 0.4 0.0888 0.0091 0.0038
    oil 6 tablespoons 672.768 0.0 0.215 76.4006
    egg wrap 214.3417 0.0 47.685 1.2042

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



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