The Recipe Critic · by Alyssa Rivers★ 5.0 (2)
Vegetable Egg Rolls
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 13%
CARBS 31G58% OF CAL
3G FIBER25G OTHER3G TOTAL SUGAR
FAT 8G34% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy vegetable-filled egg rolls with cabbage, mushrooms, peppers, and carrots. Golden fried outside, savory and crunchy inside. A popular appetizer or snack.
starterchinese🍳 skilletdairy freevegetarian
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Nutrition & ingredients
Ingredients
serves 8- vegetable oil (for frying, about 1-2 cups)
- 2 cups shredded purple cabbage (about a quarter of a head)
- 2 cups shredded green cabbage (about a quarter of a head)
- 4 ounces sliced mushrooms (about 1 cup)
- 1 cup sliced red bell pepper (about 1 medium pepper)
- 1 cup sliced green bell pepper (about 1 medium pepper)
- 1 cup shredded carrots (abut 3 medium carrots)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 12-16 egg roll wraps
- water (for sealing the wrappers)
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 13%
CARBS 31G58% OF CAL
3G FIBER25G OTHER3G TOTAL SUGAR
FAT 8G34% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 346mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 300mg
- Calcium
- 28mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 346MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.