Homemade Chinese Egg Rolls Directions:
Heat vegetable oil in a large skillet over medium heat
Add ground meat, garlic, and ginger and cook for 5 minutes until browned
Add cabbage, carrots, bean sprouts, and green onions
Cook for 3 to 4 minutes until slightly softened
Stir in soy sauce, oyster sauce, sesame oil, salt, and pepper
Remove from heat and let filling cool for 10 minutes
Place wrapper in diamond shape on a flat surface
Add 2 tablespoons filling to center
Fold bottom corner over filling, fold sides inward, roll tightly
Brush top corner with beaten egg to seal
Heat oil to 350°F in a deep pan
Fry 3 to 4 rolls at a time for 3 to 4 minutes until golden
Transfer to paper towels to drain
Serve hot with dipping sauce
WW Points Calculation
Vegetable oil, 1 tbsp: 4.00
Ground chicken (lean), 1 lb: 8.00
Garlic, ginger, vegetables: 0.00
Soy sauce, oyster sauce, sesame oil: 2.00
Egg roll wrappers, 16 pieces: 48.00
Egg: 0.00
Frying oil absorbed (estimated 2 tbsp total): 8.00
Dipping sauce (optional): 3.00
Points Information:
Total Points: 70.00
Servings: 16 egg rolls (1 egg roll per serving)
Points per serving: 4.38
Nutrition Information
Calories: 180
Fat: 7 g
Protein: 10 g
Carbohydrates: 18 g
Sugar: 2 g
Sodium: 420 mg
I'm waiting for your comments! Enjoy!
