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Ingredients
15 scallions or green onions, about ¼ pound
Salt to taste if desired
¾ teaspoon ground black pepper
¼ teaspoon garlic powder
½ cup plus 1 tablespoon corn, peanut or vegetable oil
4 prepared raw egg roll skins, available in Chinese markets and specialty shops Chilled yogurt for garnish
Nutritional analysis per serving (4 servings)
15 grams carbs; 30 milligrams cholesterol; 435 calories; 25 grams monosaturated fat; 6 grams polyunsaturated fat; 7 grams saturated fat; 39 grams fat; 1 gram fiber; 724 milligrams sodium; 9 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut off white portions of onions and save for another use. Chop green tops as finely as possible; there should be about 1 ½ cups. Put in a bowl.
- Step 2
Add salt, pepper, garlic powder and 1 tablespoon oil. Blend well.
- Step 3
Lay out egg roll skins, one at a time, on flat surface. Rub outer edges with water. Spoon one-quarter of scallion mixture onto each skin, shaping in a triangle over half the skin. Fold over other half of skin to enclose scallion mixture. Press to seal margins.
- Step 4
Heat ½ cup of oil in a skillet and add turnovers (this may require two or more steps). Cook until golden brown on both sides, about 2 minutes or less. As turnovers are cooked, drain on paper towels. Serve with chilled yogurt.
Private Notes