4 Serves
71 Mins
Finely chop the onion and garlic using a chefs knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
115 µg / 400 µgCalcium
117 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
380 mg / 1,250 mgPotassium
591 mg / 4,700 mgSodium
1440 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
71 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
145 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
In a mixing bowl, combine the ground pork, shrimp, chopped onion, and garlic. Season the mixture with salt and black pepper.
Place a spoonful of the pork and shrimp filling onto each egg roll wrapper, fold the edges, and seal tightly.
Heat the vegetable oil in a deep-frying pot to 175°C.
Carefully lower the egg rolls into the hot oil using tongs and fry until golden brown and crispy.
Remove the egg rolls with a slotted spoon and drain on paper towels before serving hot.
11
g12
g6
g
