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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl combine the cabbage, water chestnuts& green onion. | 2. Pour the boiling water over them and let stand 5 minutes. | 3. Drain completely, let all the water drain off. | 4. Stir in the pinch of salt, soy,catsup, lemon juice, honey& pork (chicken). | 5. Place about two tbsp on each crepe. | 6. Fold up the bottom of the crepe then fold in the sides and finally bring down the top. | 7. Brush overlapping edges with the beaten egg and seal (press together). | 8. Carefully drop the crepes into about 1 inch of HOT oil (or use deep fryer 350F). | 9. Fry until crisp brown. | 10. Drain on paper towel. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chinese egg wrap	36		cooked	-	-	-	-
chinese cabbage	3	cups	chopped	27.3	4.578	3.15	0.42
water chestnut	1	can	chopped	-	-	-	-
green onion	1/3	cup	chopped	6.39	1.3585	0.2296	0.1112
salt	1	pinch		-	-	-	-
water	3	cups	boiling	0.0	0.0	0.0	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
catsup	1/4	cup		60.6	16.44	0.624	0.06
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
honey	1	tablespoon		-	-	-	-
pork	2	cups	minced browned cooked	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
lite olive oil				-	-	-	-

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