Ingredients50 m servings 192 cals
- Place an egg roll wrapper on your work surface with one corner pointing towards you. Smear a teaspoon of mayonnaise halfway between the bottom corner and the center of the wrapper. Place some of the mango strips on top of the mayonnaise. Fold the bottom corner snugly over the filling, then fold in the left and right corners. Moisten the remaining edges with egg white, then continue rolling the spring roll to the top corner to form a tight cylinder. Repeat with remaining ingredients.
- Heat canola oil in a deep fryer or large pot to 375 degrees F (190 degrees C).
- Fry the spring rolls, a few at a time, until they float and turn golden brown, about 4 minutes. Turn the spring rolls over halfway through frying to brown evenly. Drain on a paper towel-lined plate before serving.
Per Serving: 192 calories; 10.1 g fat; 22.1 g carbohydrates; 3.5 g protein; 5 mg cholesterol; 213 mg sodium. Full nutrition
ReviewsRead all reviews 4
These tasted very fresh! I accidently bought wonton wrappers as opposed to egg roll wrappers so mine were small and thick skinned but still delicious. I substituted vanilla greek style yogurt ...
I tried this with the mayonnaise first, and then I tried it with Greek yogurt as Grifo suggested. I prefer it with Greek yogurt but everybody else in my family liked the mayo better. I think it...
I made dim sum for my family, looked around for a bunch of appetizers/desserts, started cooking at around noon, and had dinner served at around 5:30 (with the gelato still in the machine, but we...