Nutritional Info

Nutrition Facts

Serving Size 1 (45g)

Calories 122
Calories from Fat 7 (6%)
Amount Per Serving %DIV
Total Fat 0.8g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 2.7mg 1%
Sodium 176.9mg 8%
Potassium 117.1mg 2%
Total Carbohydrate 24.3g 8%
Dietary Fiber 0.6g 2%
Sugars 0.8g
Protein 3.5g 7%

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Recipe Description
I started making these eggrolls for my family.  They were such a hit, I began serving them at dinner parties and family gatherings.  It's been 10 years now, and I still get requests to make these.
Prep time
30 min
Cook time
15 min
Ready In
45 min


Serves Tool

Serves To:USMetric
1   scallion, finely chopped
6   dried chinese mushrooms, soaked in warm water for 20 minutes
2 Ounce(oz)  thin rice noodles, soaked in warm water for 20 minutes
2 Tablespoon(T)  peanut oil, plus extra for greasing
1 Tablespoon(T)  light soy sauce
1   egg white, lightly beaten
1 Tablespoon(T)  fresh ginger, finely chopped
2 Ounce(oz)  cabbage, shredded
3 Ounce(oz)  tofu, drained and cut into small cubes
1 Pinch(pn)  sugar
1 Pinch(pn)  salt
20   egg roll wrappers
1/2 Teaspoon(t)  white pepper
2   carrot, finely chopped


Squeeze out any excess water from the mushrooms and finely chop, discarding any tough stems.  Drain the noodles and coarsely chop.  In a preheated wok or deep pan, heat the 2 tablespoons of oil, then toss in the ginger and cook until fragrant.  Add the mushrooms and stir for about 2 minutes.  Add the carrot, cabbage, and scallion and stir fry for 1 minute.  Add the noodles and light soy sauce and stir fry for 1 minute.  Add the tofu and cook for an additional minute.  Season with the salt, pepper and sugar and mix well.  Continue cooking for 1 to 2 minutes, or until the carrot has softened.  Remove from the heat and let the mixture cool.  Place a scant tablespoon of the mixture toward the bottom of a wrapper.  Roll once to secure the filling, then fold in the sides to create a 4 inch long egg roll and continue to roll up.  Seal with egg white.  Heat enough oil for deep frying in a wok, deep fat fryer, or large, heavy bottomed pan to 350-375 degrees F, or until a cube of bread browns in 30 seconds.  Without overcrowding the pan, cook the rolls for about 5 minutes, or until golden brown and crispy.  Serve with dark soy sauce for dipping.

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