4 Serves
35 Mins
Finely shred the cabbage and carrots using a chefs knife on a cutting board.
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Vitamin K
45 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
64 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
79 mg / 1,250 mgPotassium
251 mg / 4,700 mgSodium
943 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Heat the vegetable oil in a wok over medium-high heat. Add the onion and garlic, sautéing until fragrant.
Add the shredded vegetables to the wok and stir-fry until tender. Season the mixture with salt and black pepper.
Place a portion of the filling onto each egg roll wrapper, fold the edges, and seal tightly.
Deep fry the egg rolls in hot vegetable oil until they are golden brown and crispy, then drain on paper towels.
11
g12
g6
g
