Shrimp and Vegetable Egg Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 746 mg | (19 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 99 μg | (50 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 carrots
- 100 grams Snow peas
- 4 scallions
- 2 centimeters fresh ginger
- 1 garlic clove
- 1 chili pepper
- 8 King prawn (peeled and deveined)
- 2 Tbsps sesame oil
- 80 grams soybean sprout
- 2 Tbsps light soy sauce
- 2 Tbsps Fish sauce
- salt
- freshly ground black peppers
- 12 sheets Spring roll dough sheet (about 21.5 x 21.5 cm)
- 1 egg white
- neutral vegetable oil (for frying)
Preparation steps
Rinse, peel, and trim all vegetables. Cut the carrots into sections about 4 cm (1 ½ inches) long, then cut the sections into slices and then into fine strips or shreds. Cut the snow peas crosswise or lengthwise into fine strips. Cut the scallions into thin rings.
Mince the ginger and garlic. Halve the chile lengthwise, remove the seeds, rinse, and chop fine. Cut the peeled and deveined prawns into fine dice.
In a wok, stirfry the carrots and snow peas in hot sesame oil for about 1 minute. Add the scallions, chile, garlic, and ginger and stirfry about 1 minute more. Everything should be tender-crisp.
Remove the wok from the heat and season the vegetables with soy sauce and a little fish sauce. Finally, mix in the prawns and bean sprouts and season with salt and pepper. Mix the filling well and allow to cool slightly before filling the wrappers.
Working with one wrapper at a time, lay a wrapper on the work surface with one corner pointing downward. Mound about 2 tablespoons of shrimp filling along the center of the wrapper. Brush the edges and corners of the wrapper lightly with beaten egg white. Fold the lower corner of the wrapper over the filling. Fold in the two corners on the side and continue rolling up the egg roll. Press gently to seal the seam. Continue until all of the wrappers are filled.
Add enough oil to the wok to allow the egg rolls to float as they cook and heat the oil to 170°F (approximately 340°F).
Working in batches, fry the egg rolls, turning as necessary to brown evenly, about 4 minutes on all sides fry evenly golden brown turning.
Drain the finished egg rolls on paper toweling. Serve at once with dipping sauces as desired.
