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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat wok or large skillet and add 2 tbsp of veggie oil. Once hot, add onion and garlic. | 2. Slice chicken thinly and add to skillet. Stir mixture constantly until browned. (Try not to burn the onion/garlic). | 3. Add the carrot, green onions, & bell pepper to the skillet and stir fry for 2 minutes. Add the bean sprouts, stir in the sesame oil, and remove from heat. (Let it cool.). | 4. Add desired amount of filling to middle of egg roll, fold in the sides, and roll up the pastry. Seal and glaze the rolls with brushes of egg white. | 5. Chill in the fridge for 15 minutes before cooking. | 6. You can either add remaining oil and cook in a wok or skillet in batches or you can use a deep fryer and cook at a medium-high frying temperature until golden brown. Drain on paper towels and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	1	garlic	crushed minced	-	-	-	-
chicken breast	3	ounces	boneless cooked	146.2834	0.0	17.7326	7.867000000000001
carrot	1/4	cup	julienned	13.12	3.0656	0.2976	0.0768
green onion	1/4	cup	julienned	4.7925	1.0188	0.1722	0.0834
red bell pepper	1/4	cup	cut	-	-	-	-
bean sprout	1/4	cup		-	-	-	-
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
egg wrap	12			-	-	-	-
egg white	1		beaten	17.16	0.2409	3.597	0.0561

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