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    You are in: Home / Deep-fried / Imperial Egg Rolls Recipe
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    Imperial Egg Rolls

    Imperial Egg Rolls. Photo by CountryLady

    1/1 Photo of Imperial Egg Rolls

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    SuperSpike's Note:

    This recipe was taken from a Williams-sonoma catalog. Stuffed with shrimp and pork, they are basically the only egg rolls I will eat. They are great dipped in plum sauce, or with just plain soy sauce

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    Egg rolls

    Units: US | Metric


    1. 1
      Break up cellophane noodles in to approximately 1-2 inch lengths, and prepare according to package instructions.
    2. 2
      Combine all ingredients thoroughly.
    3. 3
      Spoon about 2 tablespoons of the mixture into each egg roll wrapper and roll and seal according to package instructions.
    4. 4
      Deep-Fry in small batches of 3-4 eggrolls at 350 degrees until golden brown and delicious, about 4 minutes.
    5. 5
      Drain on paper towels & serve.
    6. 6
      (if you need to reheat them, be sure to do it in the oven or toaster oven because they get rubbery in the microwave.).

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on January 18, 2006


      There will be no more take-out egg rolls at my dinner table; these were easy to make & oh so good! I followed the recipe with a couple of minor modifications - I used bean sprouts as I couldn't find the noodles in my local market and I added some button mushrooms (finely chopped) that were left from another dish. Thank you SuperSpike for posting this winning recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Imperial Egg Rolls

    Serving Size: 1 (1661 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 193.6
    Calories from Fat 48
    Total Fat 5.3 g
    Saturated Fat 1.8 g
    Cholesterol 46.3 mg
    Sodium 298.2 mg
    Total Carbohydrate 23.8 g
    Dietary Fiber 0.9 g
    Sugars 1.0 g
    Protein 11.5 g

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