Wayne Gisslen

Egg Rolls or Spring Rolls

Preparation info

  • 16

    Pieces
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1 oz

Method

  1. Heat the oil in a wok or sauté pan. Stir-fry the meat, cabbage, scallions, bean sprouts, black mushrooms, bamboo shoots, and shrimp.
  2. Add the soy sauce, sherry, and stock. Continue to stir and cook for another 1–2 minutes.
  3. Mix the cornstarch with the cold water. Stir into the vegetable mixture and cook until reduced and thickened.
  4. Remove from

Per 1 roll: Calories, 180; Protein, 8 g; Fat, 8 g (38% cal.); Cholesterol, 25 mg; Carbohydrates, 21 g; Fiber, 1 g; Sodium, 240 mg.

Photos