Egg Rolls With Peanut Dipping Sauce Recipe

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Ingredients:

Serving

2 tbsp low sodium soy sauce
1 1/2 tbsp brown sugar
1/4 cup creamy peanut butter
1/2 tsp ground ginger
1 tsp sesame oil
1 tsp asian chili oil
1 tbsp rice vinegar
1 1/2 tbsp chicken broth or 1 1/2 tbsp pineapple juice
1 tbsp peanut oil
1 tsp sesame oil
1/2 lb pork tenderloin, cut into very small pieces
coarse-ground garlic salt
1 1/2 medium carrots, peeled and julienned (1 cup or 4 oz)
1/2 cup white onion, finely diced
3 cups fresh bean sprouts (10-12 oz)
2 cups thinly sliced cabbage (4 oz)
1 (16 oz) package egg roll wraps
1 egg , beaten together with
1 tbsp water

Directions:

Whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger,sesame oil, chili oil, and rice vinegar; blend well.
Divide the peanut sauce into two equal portions; set one portion aside in a.
Microwave-safe bowl; it will be used later as dipping sauce; whisk chicken broth or pineapple juice into second portion of peanut sauce; set aside for stir-fry.
Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add pork to skillet then season with garlic salt and sauté 1 minute; meat will be only partially cooked; add onions and carrots to skillet and sauté another minute or until.
Meat is almost cooked through; add cabbage and sauté another minute; add bean sprouts and toss about 30 seconds until veggies are evenly distributed; add thinned (second portion) peanut sauce and cook about 1 minute until sauce is bubbly; carrots should be crisp-tender and bean sprouts should remain crisp.
Remove skillet from heat and turn contents into a strainer; you will have nearly 4 cups of eggroll filling.
Place 1/4 cup of filling onto each egg roll wrap and roll up according to package directions; seal final edge of each egg roll wrap with eggwash.
Fry egg rolls two or three at a time in hot vegetable oil until they are golden; remove onto absorbent paper to drain.
Meanwhile, cook reserved peanut sauce in microwave oven about 45 seconds or just until bubbly around edges; stir then serve with hot egg rolls.
Cooked egg rolls may be kept warm in a low oven until serving time; or egg rolls may be assembled and individually quick frozen either before or after frying.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	79.32 Kcal (332 kJ)
Calories from fat	41.16 Kcal
		% Daily Value*
Total Fat	4.57g	7%
Cholesterol	20.74mg	7%
Sodium	111.73mg	5%
Potassium	175.34mg	4%
Total Carbs	4.75g	2%
Sugars	2.68g	11%
Dietary Fiber	1.21g	5%
Protein	5.51g	11%
Vitamin C	6.3mg	11%
Vitamin A	0.1mg	2%
Iron	0.6mg	3%
Calcium	14.6mg	1%

Amount Per 100 g
Calories	109.46 Kcal (458 kJ)
Calories from fat	56.8 Kcal
		% Daily Value*
Total Fat	6.31g	7%
Cholesterol	28.62mg	7%
Sodium	154.18mg	5%
Potassium	241.97mg	4%
Total Carbs	6.56g	2%
Sugars	3.7g	11%
Dietary Fiber	1.67g	5%
Protein	7.6g	11%
Vitamin C	8.8mg	11%
Vitamin A	0.1mg	2%
Iron	0.8mg	3%
Calcium	20.2mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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