xiaoxl/recipe_data huggingface dataset:
Moroccan Lentil Soup with Veggies
Category: soups-stews-and-chili
By Sassy Moroccan

My family and I have been trying to eat healthy, so I started adding veggies to all my soups. This recipe is easy to make, fun, and delicious. You can modify it in many ways; add your own favorite cooking oil, as well as your own greens. Serve with toasted rosemary bread. Yum!

Ingredients:
¼ cup olive oil
4 large carrots, chopped
1 large white onion, finely chopped
2 teaspoons kosher salt
2 teaspoons chopped fresh parsley
1 teaspoon ground black pepper
½ teaspoon ground ginger
½ teaspoon dried tarragon
½ teaspoon cumin
1 (16 ounce) package dry lentils
1 cup crushed tomatoes
2 quarts vegetable broth
1 (10 ounce) package spinach
1 large zucchini, cut into small pieces
1 pinch salt to taste
1 teaspoon olive oil, or to taste

Directions:
Heat 1/4 cup olive oil in a large pot over medium heat. Cook and stir carrots, onion, salt, parsley, black pepper, ginger, tarragon, and cumin in the hot oil until the onion is translucent, 5 to 7 minutes. Stir lentils and tomatoes into the carrot mixture. Pour vegetable broth over the vegetables, stir, and bring to a boil. Reduce heat to low, place a cover on the pot, and simmer until the lentils are tender, 45 to 50 minutes. Stir spinach and zucchini into the broth mixture; simmer until the zucchini is tender, about 7 minutes more. Remove pot from heat and season soup with salt. Drizzle 1 teaspoon olive oil over the soup before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 7 servings

Calories: 390
Fat: 10.2 g
Saturated fat: 1.3 g
Carbohydrates: 56.1 g
Sugars: 8.6 g
Dietary fiber: 24.4 g
Protein: 20.7 g
Sodium: 1190.9 mg
Frozen Mango Margarita


Ingredients:
mangoes, fresh lime juice

Directions:
Put the mango, tequila, lime juice, orange liqueur, sugar and water in a blender.
Blend until smooth.
Gourmet Breakfast


Ingredients:
olive oil, bacon, tomatoes, camembert cheese, egg, fresh basil leaf

Directions:
Preheat the grill/broiler.
Heat a frying pan (I use cast iron] over medium heat.
Bring a small pan of water to the boil and then lower to a simmer, keeping covered.
While the pan is heating and the water is coming to the boil, toast the bread (in toaster] and place on a foil-lined pan and drizzle with a bit of the olive oil.
Add the bacon to the pan and cook until crisp.  Remove bacon and drain on paper towels.
Add the slices of tomato to the pan and fry on each side 2-3 minutes until you get that nice roasted look with the bits from the pan on them.
Poach the egg for about 2 minutes in the simmering water.
Remove the egg with a slotted spoon and place on the toasted bread.
Then place the bacon slices, cheese and tomatoes on top.
Place under the grill until the cheese starts to soften, about 2 minutes.
Remove and transfer to a plate with a large spatula.
Sprinkle with salt and pepper and torn basil leaves.
Drizzle with more olive oil.
Enjoy!
Walnut Raisin Scones
Category: bread
By JJOHN32

A good choice for breakfast, brunch or tea.  Contain little sugar because sweetness comes from the raisins. Walnuts and lemon rind provide crunchiness and tang.   Wonderful served warm and spread with butter and honey or jam.

Ingredients:
2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon grated lemon zest
½ cup butter, cubed
¾ cup chopped walnuts
½ cup raisins
¾ cup buttermilk
2 tablespoons buttermilk
2 tablespoons white sugar
2 tablespoons chopped walnuts

Directions:
In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal.  Mix in all but 2 tablespoons of the nuts and the raisins.  Mix in buttermilk with fork. Gather the dough into a ball and knead for about 2 minutes on lightly floured board. Roll or pat out 3/4 inch thick.  With a chef's knife cut into 3 inch triangles.  Place, spaced 1inch apart, on a greased baking sheet.  Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts. Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned.  Serve warm with butter or jam.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 14 - 16 scones

Calories: 207
Fat: 11.7 g
Saturated fat: 4.7 g
Carbohydrates: 23.3 g
Sugars: 7.6 g
Dietary fiber: 1.2 g
Protein: 3.7 g
Cholesterol: 18 mg
Sodium: 261.5 mg
Garlic Oregano Zucchini


Ingredients:
garlic, canola oil, zucchini, dried oregano, salt, pepper

Directions:
In a large skillet; cook and stir the garlic in oil over medium heat for 1 minute.
Add the zucchini, oregano, salt and pepper.
Cook and stir for 4-6 minutes or until the zucchini is crisp tender.
Slow Cooker Spinach-Artichoke Dip
Category: appetizers-and-snacks
By HnyBear

This slow cooker spinach-artichoke dip is easy to make and delicious!

Ingredients:
1 (14 ounce) can artichoke hearts, drained and chopped
1 (9 ounce) package frozen spinach
1 (8 ounce) package cream cheese
¾ cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
¼ cup milk
salt and ground black pepper to taste

Directions:
Combine artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, milk, salt, and pepper in the bottom of a slow cooker. Cover and cook on High, stirring occasionally to combine, for 2 hours.

Prep time: 5 mins
Cook time: 2 hrs
Total time: 2 hrs 5 mins
Yields: 6 servings

Calories: 232.7
Fat: 17.5 g
Saturated fat: 10.9 g
Carbohydrates: 8.2 g
Sugars: 1 g
Dietary fiber: 2.7 g
Protein: 12.1 g
Cholesterol: 55.7 mg
Sodium: 615.3 mg
Buttermilk Cinnamon Bread


Ingredients:
flour, baking soda, salt, applesauce, sugar, buttermilk, eggs, ground cinnamon

Directions:
In a large mixing bowl, combine flour, baking soda and salt.  In a small bowl, combine apple sauce and 1 1/2 cups sugar. Add buttermilk and eggs; mix well.
Stir into dry ingredients just until moistened. Fill two greased 8 inches x 4 inches or five 5 inches x 2 1/2 inches loaf pans about one-third full. Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon - sugar. Swirl batter with a knife. Bake at 350 for 45 - 55 minutes or until a toothpick inserted near the center comes out clean.
Cool in pans for 10 minutes before removing to a wire rack.
Carne En Su Jugo (Meat Cooked in It's Own Juice)


Ingredients:
bacon, onion, garlic cloves, cilantro, limes, chicken bouillon

Directions:
In a large frying pan cook all the bacon to a nice crispy texture.
While the bacon is frying place the onion, garlic, tomatillos, bouillon and cilantro in a blender.  Squeeze the lime wedges into the blender and mix well so everything inside forms a frothy uniformed consistency.
Remove bacon from the drippings and sear the roast on all sides in the bacon fat.  This will ensure that the juices in side the meat are sealed in side.  So make sure every raw spot is well browned.
After browning the meat return the bacon to the pan and pour the contents from the blender over the roast.  Or transfer everything to a crock pot.
Cover and allow to simmer for 1 hour on the stove.  If using a crock pot set for 6-8 hours but add 2 cups of water of beef broth.
Serve over black or pinto beans with grilled corn tortillas and enjoy.
Amarula Swizzler


Ingredients:
Amarula cream liqueur, rum, vanilla ice cream, milk

Directions:
To a blender, add Amarula Cream Liquor, Rum, ice, vanilla ice cream and milk.
Blend until slushy.
Using a squeeze bottle, decorate the inside of a highball glass with butterscotch syrup.
Pour contents from blender into highball glass, swirl on top with butterscotch syrup.
Salmon Bake With Asparagus and Brussel Sprouts


Ingredients:
salmon fillets, frozen Brussels sprouts, asparagus, olive oil, butter, salt, pepper

Directions:
Place the salmon skin side down in the middle of the pan.
Cook brussels sprouts as directed on the package. Once they are cooked put them on one side of the salmon in the pan.
Place uncooked asparagus on the other side of the of the salmon.
Drizzle olive oil over both vegetables and sprinkle with garlic salt.
Sprinkle your salmon with salt, pepper, garlic salt, and fish seasoning.
Cut your butter into small pieces and place it on top of salmon.
Bake at 400 degrees F for 20 minutes, or until cooked through.
Crispy Cinnamon Streusel Coffee Cake


Ingredients:
dark brown sugar, flour, cinnamon, butter, sugar, butter, egg, milk, flour, whole wheat flour, baking powder, salt

Directions:
Grease and flour 9" square baking pan.  Preheat oven to 350 degrees F.  Combine streusel ingredients thoroughly in a small bowl, set aside.
Cream together sugar and butter in a large mixing bowl.
Beat in egg.
Stir in milk.
Sift together dry ingredients, add to mixing bowl.  Stir until just combined.
Spread batter in pan, and sprinkle streusel over top.  As you are sprinkling, squeeze some streusel together into pebble-sized chunks, and drop them over cake batter.
Bake at 350 degrees F for 25 to 35 minutes, until batter is golden brown and center springs back when touched lightly.
Cool on a rack about 15 minutes before serving.
Green Chile Chicken Enchilada Casserole


Ingredients:
chicken breasts, sour cream, diced green chilies, monterey jack and cheddar cheese blend, flour tortillas

Directions:
Preheat oven to 350 degrees.
Combine chicken, sour cream, soup, chilies, onion, and 3 cups of the cheese in a large bowl and mix well.
Salt and pepper the mixture to taste.
Grease all sides of an 8x8 paking pan.
Put a layer of tortillas in the bottom of the pan.
Spread on a layer of the chicken mixture about 1/2 inch thick.
Sprinkle on a thin layer of cheese.
Repeat until pan is full ending with a good covering layer of cheese.
Cover pan with aluminum foil and bake for 35 minutes.
Uncover and bake for 10 more minutes or until cheese starts to brown a little.
Let stand for 10 minutes and then serve.
Enjoy!
Mango-Peach Salsa


Ingredients:
mango, chives, garlic clove, lime, juice of, cilantro

Directions:
Chop in hand-cranked food processor., Mix well and refrigerate at least an hour.
Absolut Rudy Red


Ingredients:
vodka, cranberry juice, Noilly Prat, grapefruit

Directions:
Stir all ingredients with ice and strain into a well-chilled cocktail glass., Garnish with a zest of ruby red grapefruit.
Kohlrabi Bread
Category: bread
By ashleys8

I recently signed up for a weekly CSA veggie box which has introduced me to kohlrabi. Here's something different to to with a not-much-used vegetable in any standard bread machine.

Ingredients:
1 ¼ cups peeled and diced kohlrabi
¾ cup fat-free milk
2 tablespoons canola oil
2 cups bread flour
1 cup whole wheat flour
1 tablespoon brown sugar
1 ½ teaspoons salt
2 teaspoons dried rosemary
2 teaspoons instant yeast (such as SAF-instant)

Directions:
Bring a pot of water to a boil. Cook kohlrabi at a boil until completely tender, 5 to 7 minutes; drain. Transfer drained kohlrabi to a blender; puree until smooth. Place milk, kohlrabi puree, oil, bread flour, whole wheat flour, brown sugar, salt, rosemary, and yeast into bread machine pan, in order listed. Set machine for medium crust on the Basic cycle and press Start.

Prep time: 10 mins
Cook time: 3 hrs 5 mins
Total time: 3 hrs 15 mins
Yields: 1 loaf

Calories: 106.9
Fat: 3.9 g
Saturated fat: 0.3 g
Carbohydrates: 15.7 g
Sugars: 3.3 g
Dietary fiber: 2.9 g
Protein: 3.7 g
Cholesterol: 0.5 mg
Sodium: 455.7 mg
Shaped Vanilla Cookies
Category: desserts
By Carole

These are soft, cake-like cookies, best with frosting.  Roll them out thickly, and bake no more than 8 minutes. They will stay soft, and everyone raves over them.  I use them as cutouts for holidays.

Ingredients:
1 cup margarine
1 cup white sugar
2  eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt

Directions:
Cream together the margarine, sugar and eggs.  Stir in vanilla, flour, baking soda and salt. Roll out (not too thin) and cut into any shape.  Bake at 375 degrees F (190 degrees C) for 8 minutes. I have used confectioner sugar frosting, or buttercream frosting, or even canned frosting ( if I'm desperate).  Enjoy!

Yields: 2 dozen

Calories: 325.9
Fat: 16.1 g
Saturated fat: 2.9 g
Carbohydrates: 40.8 g
Sugars: 17.1 g
Dietary fiber: 0.8 g
Protein: 4.4 g
Cholesterol: 31 mg
Sodium: 433.8 mg
Fresh Nectarine-Ginger Cake


Ingredients:
extra-large eggs, milk, olive oil, lemon, sugar, sugar, ground ginger, self-rising flour, nectarines, candied ginger

Directions:
Preheat the oven to 375 degrees Fahrenheit.
Lightly oil and flour a removable bottom cake pan (e.g., angel food cake pan].  Set aside.
In a large bowl, beat (or whisk] together the eggs, milk and oil.  Grate the zest off the lemon (use the rest for another purpose] and add to the bowl.  Mix well then add the 2/3 C sugar and the ground ginger.  Beat well; stir in the flour and mix until a smooth batter is formed.
Wash the nectarines and pat them dry.  Cut the flesh of four nectarines into small pieces (1/3 to 1/2 inch].  Add to batter and stir gently until the fruit is completely incorporated.
Pour the batter into the prepared cake pan.  Slice the remaining necarine very thin and lay the slices on the top of the cake to cover.  Sprinkle with the candied ginger and the remaining 2 T sugar.
Bake 50 to 60 (or 70] minutes until firm and golden.  Remove from oven and cool completely before serving.
Salty-Sweet Log Cabin


Ingredients:
graham crackers, coconut flakes

Directions:
In a large, microwave-safe bowl, microwave the morsels for 30 seconds, then stir. Repeat until the mixture is just melted and smooth. Transfer to a heavy-duty resealable plastic bag and snip a small hole in one corner.
Pipe the mixture all over one long side of an 8- by 4-inch loaf pan set on your serving dish. Pipe onto 1 pretzel rod and press, coated side down, onto the bottom of the coated long side of the pan. Pipe more on top of the rod and stick another rod on top. Repeat to cover that side of the pan. Repeat on the other long side. Break the remaining pretzel rods in half and repeat to cover the short sides of the pan. Refrigerate until set.
Pipe a thick line on the top edges of the long sides of the pan. Press 1 graham cracker on each side so that they meet in the middle to form a peaked roof. Pipe a thick line where the crackers meet. Break the remaining graham cracker in half and repeat to complete the roof. Refrigerate until set.
Pipe all over the graham crackers. Gently press the cereal onto the “roof” to resemble snowy. shingles. Cut the salted crackers into door and window shapes. Pipe all over the flat sides and press into place. Pipe all over the serving dish around the house and gently press coconut all around to resemble fallen snow. Refrigerate until set. Pull apart to eat.
Light Chocolate Chip Cookies (Cook's Illustrated)


Ingredients:
all-purpose flour, baking soda, salt, unsalted butter, egg, vanilla extract, light brown sugar

Directions:
Melt butter and set aside to cool.
Put oven rack in middle position and preheat oven to 350 degrees. Line two baking sheets with parchment or foil.
Whisk the flour, baking soda and salt together in a medium bowl; set aside.
In a large bowl, whisk the melted butter, egg and vanilla together.
Stir in the brown sugar until smooth, smearing any clumps against the side of the bowl.
Stir in the flour mixture and 1/3 cup (3 oz.] of the chocolate chips until thoroughly combined.
Using level tablespoon of dough each time, roll dough into balls and place on cookie sheets about 2 1/2 inches apart.
Press remaining chips into top of the dough( about 3 chips per cookie.].
Bake, one tray at a time, until edges are golden and centers are just set, 11-13 minutes. Do not overbake.
Cool the cookies on baking sheets for 5 min., then transfer to a wire rack or serve warm.
Air Fryer Chicken Thigh Schnitzel
Category: meat-and-poultry
By Yoly

I find chicken thighs to be more flavorful than chicken breasts, and this schnitzel is a perfect example. Not only is it delicious, it is also cooked in the air fryer, making it lower in calories, oil free, and grease free.

Ingredients:
1 pound skinless, boneless chicken thighs, trimmed of fat
½ cup seasoned bread crumbs
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup flour
1  egg, beaten
avocado oil cooking spray

Directions:
Place chicken thighs, 1 at a time, between 2 sheets of parchment paper and flatten with a mallet. Combine bread crumbs, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl and beaten egg in a third shallow bowl. Dip chicken thighs first in flour, then in beaten egg, and finally coat with bread crumb mixture. Preheat an air fryer to 375 degrees F (190 degrees C). Place breaded thighs in the air fryer basket, making sure they are not touching; work in batches if necessary. Mist with avocado oil and cook for 6 minutes. Flip each thigh, mist with oil, and cook an additional 3 to 4 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 292.8
Fat: 14 g
Saturated fat: 3.9 g
Carbohydrates: 16.5 g
Sugars: 1 g
Dietary fiber: 1 g
Protein: 23.6 g
Cholesterol: 117.3 mg
Sodium: 926.8 mg
Curry Conch With Irish Moss


Ingredients:
coconut milk, Irish moss, water, unsalted butter, coconut oil, Spanish onion, green pepper, garlic cloves, scotch bonnet pepper, curry powder, fresh cilantro

Directions:
Serving suggestion: white rice.
For the irish moss mixture:
Combine the coconut milk, moss and ice cubes in a blender and blend well until all of the Irish moss pieces have been pulverized. Stop blending halfway through and scrape down the sides and lid of the blender with a spatula to get any remaining pieces of moss. The warmer the mixture becomes the thicker and pastier it will be, and it will begin to stick to the sides of the blender, so try to keep it cool. The coconut milk can be put in the refrigerator to stay cold before blending.
For the curry conch:
Place the conch in a large saucepan and cover it by 2 inches with water. Add 2 tablespoons of the butter and bring to a boil, while watching for foaming over onto the stove. Turn down to a simmer and cook until the conch is tender to the bite, 40 minutes, and then allow it to cool in the water. Remove the conch and cut it into bite-size pieces. Return the large saucepan to a boil and allow the juices from the cooking process to reduce until only about 1 cup remains.
Heat another saucepan with coconut oil and add the onions, peppers, garlic and Scotch bonnet pepper and cook over medium heat until the peppers are soft and the onions are translucent. Add the curry powder and cook for an additional 5 minutes, stirring occasionally to incorporate all of the ingredients, and allow the curry to toast slightly. Add the 1 cup of cooking juices and cook over medium heat for 15 minutes. Add 1/3 cup of the Irish moss mixture if you choose, as well as salt and black pepper to taste, and continue cooking, stirring occasionally, for 15 more minutes. The curry will thicken after adding the Irish moss mixture. Turn off the heat and stir in the remaining butter and the cilantro and serve.
Ma's Reuben Casserole


Ingredients:
corned beef, swiss cheese, eggs, milk

Directions:
Preheat oven to 350; grease a 13x9 pan.
Lay bread cubes in pan, scatter crumbled beef over that, then the cheese.
Beat eggs and milk, add some salt & pepper to taste; blend well and pour over the cheese-meat-bread; cover with foil.
At this point, you may chill overnight to serve for breakfast (in which case, allow 20 extra minutes for baking].
Otherwise bake 45 minutes with foil ON; then remove foil and bake 10 more minutes until bubbly and puffed; serve immediately.
Mirj's Foolproof Microwave Rice - Perfect Every Time!


Ingredients:
rice, water, salt

Directions:
Put rice in a micro-safe bowl.
Add water.
Swirl for 2 seconds.
Add salt.
Swirl again.
Cover with vented plastic wrap or a loose plastic cover.
Nuke on high for 12 minutes.
Let rest for 5 minutes.
Dump rice into a strainer and rinse under cold water.
Place in micro-safe serving dish (or back in the rinsed out bowl], add seasonings to taste (onion soup mix, salt and pepper, hot chilles, whatever you like in your rice] and heat on medium for 5 minutes until it reaches desired serving temperature.
If the rice is going to be part of a salad, you can use it straight away.
This makes perfect,"every grain separate" rice, every time!
Dorothy Lynch® Style Salad Dressing
Category: side-dish
By Angel Quandt Jepsen

This is my husband's favorite dressing, and it is the best dressing to use in taco salad. The original dressing was made in St. Paul, Nebraska and is sold in the midwest but is becoming more expensive. This recipe is very similar to the store version and uses products I regularly have in my pantry. We love it.

Ingredients:
1 (10.75 ounce) can  condensed tomato soup
1 cup vegetable oil
¾ cup white sugar
½ cup vinegar
1 teaspoon dry mustard powder
1 teaspoon salt
1 teaspoon celery seeds
¼ teaspoon coarsely ground black pepper
⅛ teaspoon garlic powder
¼ teaspoon cornstarch, or as needed  (Optional)

Directions:
Mix tomato soup, vegetable oil, sugar, vinegar, dry mustard, salt, celery seeds, black pepper, and garlic powder in a large jar with a lid. For thicker dressing, stir in cornstarch. Serve immediately or refrigerate overnight for best flavor.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 cups

Calories: 138.2
Fat: 11.3 g
Saturated fat: 1.5 g
Carbohydrates: 9.7 g
Sugars: 8.6 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Sodium: 201 mg
Pedro & Vido's Turkey Skillet


Ingredients:
ground turkey, green bell pepper, garlic cloves, lemon juice, Worcestershire sauce, barbecue sauce, chickpeas, diced green chilies, mozzarella cheese

Directions:
In a large skillet;  cook your turkey with the jalapeno, garlic, bell pepper, lemon juice, worcestershire sauce, and Lawry's.
When meat is no longer pink;  turn down the heat and add soup, BBQ sauce, green chiles, and chickpeas.
Stir until blended and heated through.
Add mozzarella and stir well until it melts.
Stir for another minute and serve.
20 Minute Stroganoff


Ingredients:
onion, potatoes, sour cream, pepper, salt

Directions:
Wash potatoes and place in microwave to cook through and cut into pieces.
While potatoes are cooking, fry ground sirloin in a pan, drain.
Add potatoes, chopped onion, soup, milk, sour cream, and salt and pepper to the hamburger and heat through.
Easy Chile Relleno Egg Rolls
Category: appetizers-and-snacks
By MizzWycked

I love chile rellenos, but they can be time consuming to make from scratch. This is a fast fix! Feel free to spoon your favorite ranchera sauce over the top if serving with rice and beans. This recipe comes from my 76-year-old Japanese mother, who learned it from a Filipino lady she used to work with back in the early 80s. If using wonton wrappers, you can serve these as appetizers. Enjoy!

Ingredients:
2 (12 ounce) packages egg roll wrappers
1 (27 ounce) can whole green chiles - seeded, drained well, and patted dry
1 pound Monterey Jack cheese, cut into 3x1/2-inch thick strips
vegetable oil for frying

Directions:
Lay a wrapper on a work surface diagonally so it resembles a diamond. Place a slice of green chile horizontally across the wrapper, 1 inch above the bottom point. Place a strip of Monterey Jack cheese on top of the chile. Fill a small bowl with water. Dip an index finger into the water and moisten the edges of the wrapper. Roll the wrapper up and over the chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal the filling. Roll away from you and to enclose the yumminess inside. Repeat with remaining wrappers, chiles, and Monterey Jack cheese. Heat approximately 1/2 inch of oil in a deep frying pan over medium heat. Carefully lay a few egg rolls into the hot oil. Fry, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Repeat with remaining egg rolls. Transfer fried egg rolls to a plate lined with paper towels and let cool for a few minutes before serving.

Prep time: 30 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 24 egg rolls

Calories: 174.9
Fat: 8 g
Saturated fat: 3.9 g
Carbohydrates: 18 g
Sugars: 1.1 g
Dietary fiber: 0.9 g
Protein: 7.7 g
Cholesterol: 19.4 mg
Sodium: 635.7 mg