Fantastic Recipe and pretty easy to make. I also used coleslaw so I didnt have to cut up the cabbage, but other then that I followed the recipe fairly close (sometimes adding more soy sauce or garlic). I would buy two packs of egg roll wrappers because I still had quite a bit of mixture. Also, if you are rolling all of the eggrolls before frying, don't stack them on top of each other, the juice leaks onto other egg rolls causing tearage.

Reviewed On: Oct. 22, 2008

My husband loved the recipe. It was good the first day, but the second day after reheating, I didnt think it was as good.

Reviewed On: Oct. 22, 2008

This is a great base recipe. I make some tweaks in it though. I am not a big fan of Swiss cheese, so I use a mixture of cheddar and mozzerella. Also, instead of just mixing it in with the mixture, I put some on top. I also double the amount of eggs and half and half, as this recipe does not seem to have enough eggs. Just note if you increase the egg and half&half that you must increase your cooking time by 10 - 15 minutes, atleast.

Reviewed On: Mar. 28, 2008