Great recipe, I didn't follow the recipe exact, and just threw the veggies in a wok with oil, cooked a few minutes, added some water, definitely not as much as the recipe calls for, added the soy, as well as some veggie paste for extra flavor, and toward the end I thickened it with a few tablespoons of AP flour, you know by the thickness when it is done, it should be pretty thick, and not runny... I added the potatoes to the mix last right before I filled the pie. Include corn in the recipe, it gives the pie an extra element, good stuff, if I had peas I would have added them too. I will definitely do this recipe again.

Reviewed On: Aug. 2, 2009

I grew up in Pennsylvania, where dutch cooking is big and in our blood. When I made this pie it reminded me so much of Lancaster County and the good amish market cooking! I did not use parchment paper, didn't seem necessary, and it turned out great anyway. My boyfriend ate so much of this he made himself sick and will never eat it again, that is unfortunate, so don't get out of hand because it is so delicious!

Reviewed On: Jul. 18, 2009

I had the hardest time with these, and I did do them right to a T. When I used them for egg rolls they kept breaking apart or coming undone despite my good attempts. It was incredibly frustrating, so I gave up and bought some egg roll wrappers at the grocery store, and in the end I am glad because they tasted and looked as authentic as egg rolls can get!

Reviewed On: Jul. 18, 2009