Egg Rolls Recipe

• Prep Time
  0:05:00
• Cook Time
  0:40:00
• Total Time
  0:45:00

Combine flour, salt and eggs. Stir in water a little at a time until a smooth, thin batter. Heat 1 ts salad oil in 7 inch skillet over medium heat. Pour in 1/4 cup batter. Rotate skillet until batter covers bottom, then let it cook until surface is set; do not turn. When set, carefully slide it onto paper toweling. If wrapper sticks, roll one edge of it over and loosen bottom with a spatula. Wipe any particles from bottom of skillet. Repeat until all batter is used up letting each wrapper cool on its own piece of paper toweling. Fill with favorite egg roll filling and refrigerate uncovered for 1 hour. Fry in 1\\" of oil in skillet at 375 degrees two at a time until well browned on both sides. Drain on paper toweling. Can be eaten at once, or frozen for later use.

• 226.57g Water (WATER)
• 95.39g Carbohydrate, by difference (CHOCDF)
• 3.4g Fiber, total dietary (FIBTG)
• 4.349g Glutamic acid (GLU_G)
• 1.498g Proline (PRO_G)
• 125g Energy (ENERC_KCAL)
• 524g Energy (ENERC_KJ)
• 7g Calcium, Ca (CA)
• 1.46g Iron, Fe (FE)
• 2g Magnesium, Mg (MG)
• 135g Phosphorus, P (P)
• 2g Potassium, K (K)
• 7g Sodium, Na (nan)
• 12.91g Protein (PROCNT)
• 42.4g Selenium, Se (SE)
• 1.562g Niacin (NIA)
• 32g Folate, total (FOL)
• 32g Folate, food (FOLFD)
• 32g Folate, DFE (FOLDFE)
• 13.0g Choline, total (CHOLN)
• 22g Lutein + zeaxanthin (LUT+ZEA)
• 14.17g Total lipid (fat) (FAT)
• 5.99g Ash (ASH)
• 183.9g Fluoride, F (FLD)
• 8.668g Fatty acids, total monounsaturated (FAMS)
• 8.474g 18:1 undifferentiated (F18D1)
• 8.433g 18:1 c (F18D1C)
• 3.742g Fatty acids, total polyunsaturated (FAPU)
• 2.659g 18:2 undifferentiated (F18D2)
• 2.633g 18:2 n-6 c,c (F18D2CN6)
• 1.082g 18:3 undifferentiated (F18D3)
• 2.47g Vitamin E (alpha-tocopherol) (TOCPHA)
• 10.1g Vitamin K (phylloquinone) (VITK1)
• 1.100g Fatty acids, total saturated (FASAT)