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Egg Rolls

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Egg Rolls
  • 12 Servings
  • mins Prep Time
  • mins Total Time
  • 200 Cal/Serving

Nutritional Facts

Cal./Serving 200
Total Fat
Saturated Fat
Trans Fat
Dietary Fiber


1 pkg Nasoya® Egg Roll Wraps
1 lb lean ground pork
1 tsp minced ginger
2 cups cabbage, finely chopped
1/4 lb bean sprouts
1/2 cup carrot, shredded
3 green onions, finely chopped
2 tbsp oyster sauce
Canola oil, if frying
Non-stick cooking spray, if baking
Olive oil as needed, if baking
Sauce for dipping (optional)


  1. Stir-fry meat and ginger in skillet over high heat until lightly browned, 2 to 3 minutes.
  2. Add cabbage, bean sprouts, carrots, and green onions; cook 2 minutes. Stir in oyster sauce. Let mixture cool.
  3. Use 2 tablespoons filling for each egg roll.
  4. Fold bottom corner over filling, then fold in side corners. Brush top corner with water and roll up wrap tightly to enclose filling, sealing roll with top flap.
  5. Frying option: In a large skillet, heat oil to 350°F and place rolls flap down, a few at a time, turning occasionally, until golden, 2 to 3 minutes. Drain on paper towels.
  6. Baking option: Heat oven to 400°F. Place rolls on a baking sheet coated with non-stick cooking spray. Lightly brush the tops with olive oil and bake until golden brown, about 10 to 12 minutes.

Nasoya products used in this recipe:


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