4 Serves
66 Mins
Finely shred the cabbage and julienne the carrots using a chefs knife on a cutting board.
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Vitamin K
22 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
99 µg / 400 µgCalcium
67 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
136 mg / 1,250 mgPotassium
253 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
In a mixing bowl, combine the shredded cabbage, carrots, and filling ingredients, seasoning with salt and pepper to taste.
Place a portion of the filling onto each egg roll wrapper, fold the edges, and roll tightly to seal.
Heat vegetable oil in a deep-frying pot or heavy-bottomed pot to 175°C.
Carefully place the egg rolls into the hot oil using tongs and fry until golden brown, then remove with a slotted spoon and drain on paper towels.
11
g12
g6
g
