These were really good. I used left over pork roast from the Roasted Pork Loin recipe from this site. I diced it very fine, subbed fresh ginger (3 Tbsp) and fresh garlic (2 tsp) for the powders, and just sauteed briefly to meld the flavors. I added coleslaw mix for the cabbage/carrots, a splash of sesame oil and a splash of soy sauce. I let the cabbage soften just a bit and took it off the heat. Wrapped as recommended (first time doing it...not hard at all) and fried in a skillet with vegetable oil. The family LOVE these. I think the fresh ginger and garlic made a HUGE difference on these. Very bright flavor for sure. I served them with Sweet and Sour Sauce 2 from this site. I received the best compliment possible a cook can get in this house, "Please make this again, Mom....sooon!" Leftovers going in to the lunch boxes tomorrow!!! Thanks for a really good recipe! (4 stars for the change in spices)

Reviewed On: Aug. 27, 2009

Great recipe. Better than most sweet and sour sauce because I could adjust the sweet (those are always too sweet for my family's taste). I use ketchup as other people had recommended and cut the sugar in half (used all brown sugar). I only made a half recipe which makes a bunch. I'm gonna see if it freezes ok since we didn't use it all. I used it with the Best Egg Rolls recipe from here...great take out meal without the cost. Our kids gave the whole meal a "Definitely make this again, Mom" vote. That's 5 stars for sure. Also the leftovers are going in their lunch boxes tomorrow!!! Thanks for a great recipe!

Reviewed On: Aug. 27, 2009

Very Tasty! I took the advice of others, doubled the topping and made a crust below with it. Love that idea (and the added texture). I forgot to put in the water (oops) and it came out a bit dry (due to the added crust I'm sure -- my bad). Also added the nutmeg as others had recommended. Very tasty and loved by all at our house. Thanks for the great recipe!

Reviewed On: Aug. 20, 2009