Nutritional Info

Nutrition Facts

Serving Size 1 (31g)

Calories 91
Calories from Fat 17 (19%)
Amount Per Serving %DIV
Total Fat 1.9g 3%
Saturated Fat 0.6g 3%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 14.7mg 5%
Sodium 157.7mg 7%
Potassium 32.9mg 1%
Total Carbohydrate 14.9g 5%
Dietary Fiber 1.1g 4%
Sugars 1.2g
Protein 2.8g 6%

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Recipe Description
These colorful rolls are filled with fresh vegetables, pork and shrimp. Serve with chili sauce on the side for dipping.
Prep time
25 min
Cook time
15 min
Ready In
40 min


Serves Tool

Serves To:USMetric
4 Ounce(oz)  firm tofu, drained
3 Tablespoon(T)  vegetable oil
1 Teaspoon(t)  garlic, finely chopped
2 Ounce(oz)  lean pork, shredded
4 Ounce(oz)  shrimp, peeled and deveined
1/2   small carrot, cut into short, thin sticks
1/2 Cup(c)  bamboo shoots, rinsed
1 Cup(c)  cabbage, finely sliced
1/2 Cup(c)  snow peas, julienned
1   egg omelet, shredded
1 Teaspoon(t)  salt
1 Teaspoon(t)  light soy sauce
1 Teaspoon(t)  chinese rice wine
1 Pinch(pn)  white pepper
20   soft egg roll wrappers


Cut the tofu horizontally into thin slices. Heat 1 tablespoon of the oil in a wok and cook the tofu until it turns golden brown. Cut into thin strips and set aside. In a preheated wok or deep pan, heat the remaining oil and stir fry the garlic until fragrant. Add the pork and stir for about 1 minute, then add the shrimp and stir for an additional minute. One by one, stirring well after each, add the carrot, bamboo shoots, cabbage, snow peas, tofu, and finally, the shredded omelet. Season with the salt, light soy sauce, rice wine and pepper. Stir for an additional minute, then turn into a bowl. To assemble each roll, smear an egg roll wrapper with a little chili bean sauce and place a heaped teaspoon of the filling toward the bottom of the circle. Roll up the bottom edge to secure the filling, turn in the sides, and continue to roll up gently. Cut each roll diagonally in half and arrange, cut sides up, on a serving plate

Additional notes

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