Nutritional Info

Nutrition Facts

Serving Size 1 (61g)

Calories 175
Calories from Fat 64 (36%)
Amount Per Serving %DIV
Total Fat 7.1g 11%
Saturated Fat 3.1g 16%
Monounsaturated Fat 3.1g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 41.9mg 14%
Sodium 173.5mg 8%
Potassium 153.8mg 3%
Total Carbohydrate 14.9g 5%
Dietary Fiber 1.1g 4%
Sugars 1.3g
Protein 10.7g 21%

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Recipe Description
These delicious appetizers may look complicated, but they aren't, and are well worth the little effort it takes to make them.
Prep time
1 hr
Cook time
34 min
Ready In
1 hr 34 min


Serves Tool

Serves To:USMetric
1 Teaspoon(t)  salt
1 Teaspoon(t)  sugar
2 Tablespoon(T)  soy sauce
1 Ounce(oz)  water chestnuts
1 Ounce(oz)  bamboo shoots
1/2 Teaspoon(t)  pepper, freshly ground
5   scallions, minced
24   egg roll skins
1 Cup(c)  cooked shrimp, chopped
2 Cup(c)  celery, minced
1 Cup(c)  roasted pork
3 Tablespoon(T)  oil


With paper towels, squeeze celery tightly to remove moisture.  Heat oil in large skillet and add celery.  Saute for 2 minutes and add pork, shrimp, salt, sugar and soy sauce.  Stir briskly and saute for a minute or two.  Add remainder of ingredients and stir again.  Taste for additional seasoning.  Transfer to colander and drain.  Cool for 30 minutes in refrigerator.  It is important that the filling be as dry as possible to prevent tearing of the skin when filing.  Filling and folding the egg rolls:  For sealing them, make a mixture of 1 egg beaten with 2 tablespoons water to which you add 2 tablespoons cornstarch or flour.  Place skin so that one point of the square is nearest you and the skin resembles a diamond shape.  Put a heaping tablespoon of filling slightly below center of skin.  Fold the bottom point up and over the filling to cover filling completely.  Now fold both sides to the center, one overlapping the other.  Roll over to top point and brush inside of top edge with the sealing mixture.  Press as if sealing an envelope flap.  In a large skillet, heat 3 to 4 cups of oil to high heat, about 375 degrees F.  Place egg rolls in the hot oil (do not crowd).  Lower heat a little and deep fry them until golden brown and crisp on both sides.  Lift with slotted spoon and drain on paper towels.  Continue with next batch in same fashion.  If you are planning to eat them at once, preheat oven to about 325 degrees F and keep egg rolls warm, until all are completed.  Do not stack hot egg rolls one on top of the other until cooled.

Additional notes

Tip:  Cooked egg rolls can be kept up to 3 days in refrigerator or frozen and reheated in a slow oven until heated thoroughly.  Any leftover or uncooked skins can be cut into uneven strips and deep fried.  You will have delicious, crisp noodles.  Refrigerate or freeze for soup or snack.

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Hawaiian Egg Rolls
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