Reviewed: Nov. 11, 2009

My first time making eggrolls, and they turned out amazing!!! I skipped the MSG, and sub'd button mushrooms (couldnt find the wood ear), which I grated with my cheese grater (makes them the perfect size) and used bagged coleslaw mix in place of cabbage. Also grated 1 additional carrot for color and flavor. Skipped the egg inside, and didnt even miss it...These are sooo much better than chinese restaurant egg rolls by far!! Thanks so much for sharing!

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mrscody

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Oct. 4, 2009

Once a year, my brother, sister, and I get together for a reunion. Each time we have a "cooking adventure". This year we made these egg rolls. They were fantastic! We substituted fresh shiitake mushrooms because we couldn't find wood ear mushrooms, but everything else was as per the recipe. I have been looking for a recipe like this for years. We served them with duck sauce and sweet and sour sauce. When my married son found out about it, he insisted he and I get together to make a batch for him! I froze some for future dinners, and they froze very well. They didn't last long though! Thank you Mendy Ling!

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kitchengoddess

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Reviewed: Sep. 28, 2009

Simply fantastic! Using the pre-chopped cole slaw from the salad aisle cut down on prep time. I served with duck sauce for dipping. These freeze well cooked, but get goopy in the fridge uncooked after a day - whoops!

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naturallybea

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Reviewed: Sep. 14, 2009

These being my first ever homemade egg rolls, I think they turned out great. I didn't have bamboo shoots, used bean sprouts instead. I also had fresh button mushrooms. By the time everything was ready to refrigerate I realized I forgot to shred my pork so I opened a can of precooked chicken and put that in instead. I added about 3 Tbsp. of Oyster sauce to the mix. The egg rolls were easy to assemble (my 8 year old helped me with everything). We only made half the batch. I planned on assembling the rest and freezing them the following day. If I could give just one tip...whatever type of tray or pan you have your cabbage mixture in, you need to prop it up on one end so all the oil/juice runs out. Otherwise the egg rolls are a bit soggy inside. I placed my leftover mix in a ziplock bag. So I'll be cutting the corner off and letting all the juice run out before making the rest of the egg rolls. Thanks so much for this recipe...it was a success for me!

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1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

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Reviewed: Sep. 10, 2009

These were great! I used a bag of shredded cabbage & carrots for coleslaw - a great shortcut. I also added some chopped shrimp during the saute process, and after I added the egg I also added fresh bean sprouts. They tasted just like the restaurant! One caution - I rolled these and stacked on a plate and then turned my attention to my entree, and when I was ready to fry the eggrolls found that the dough of the wrappers had all stuck together. Ripped several of them trying to get them apart. Next time I will roll and place on a single layer on a baking sheet until I am ready to go! Also, I froze the leftovers (after frying) and they heat up just terrific in a low oven.

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MontanaRed

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Reviewed: Aug. 20, 2009

These were awesome... you definitely have to make them! Actually seemed like ones you would get in a restaurant, I am so happy to have found this recipe!

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Brandy P

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Reviewed: Jul. 19, 2009

These were good. I left out the mushrooms (I have never seen an egg roll with mushrooms in it) and the pork because I wanted them to be veggie only. We enjoyed them very much will be my go to egg roll recipe from here on out.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jul. 12, 2009

these were great. I thought they would be hard. I used vegtable oil and they came out fine. I have not tasted egg rolls like these in years. The only trouble is my husband keeps asking when are you going to make egg rolls again

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pirateswife

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Reviewed: Jun. 20, 2009

A very good recipe, but still not as good as those made by Asian families in my community. I don't know what I'm missing . . .

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senoramandi

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Reviewed: May 21, 2009

These turned out so good! I forgot I was eating at home. A lot of steps, but very easy. I had a hard time finding egg rolls wraps, but finally found them in the produce isle. I fixed these with a sweet and sour chicken recipe I found on this site. It was a truly authentic meal that I will no longer be paying a fortune to enjoy.

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Chiffon

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Reviewed: May 7, 2009

This is a fantastic recipe. I used a bag of cabbage slaw (instead of dicing all the cabbage and it had carrots in it) and I used pickled ginger instead of fresh (because I had that handy)and it just turned out great. A friend and I whipped this dish up and we served it with hot Chinese mustard and sweet and sour sauce and soy sauce and it was FUN to make and delicious. One thing I could have done was cook everything until it was completely dry because the last couple of egg rolls were a bit too juicy (totally my fault, though). I forgot to get the bamboo shoots and my husband who's only ever eaten an egg roll at a restaurant actually MISSED them. So it would have been better if I had remembered to buy those and put them in as well. Thanks Mendy Ling!

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LTLWNG

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Reviewed: Apr. 9, 2009

This is FANTASTIC! My kids absolutely loved these. We opted to do all the chopping and cutting ourselves - great bonding experience & the kids felt proud. Thank you for sharing your family recipe!

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indyotter

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Reviewed: Mar. 8, 2009

This was as authentic as I could possibly get at home. It would probably be a good idea to make a bunch of these up and freeze them. I have nothing negative to say about them.

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ban_the_circus

Cooking Level: Expert

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Reviewed: Feb. 27, 2009

I made this recipe with my 1st grade class to celebrate Chinese New Year. It was easy and the kids really liked it. This recipe is a keeper.

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MaryAnn

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Reviewed: Feb. 21, 2009

These are by far the BEST egg rolls ever! My kids like it better than what we get at teh resterant! One change- I don't eat pork, so I substitute chicken with the bbq sauce from another recipe on this site- chinese dumplings with bbq pork. Great great great!!!

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dpetlove

Cooking Level: Expert

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Reviewed: Feb. 19, 2009

These were so good. The only thing i didn't add was the msg, but overall these were awesome. I will absolutely make these again! Thanks!

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Priscilla May

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Reviewed: Feb. 17, 2009

These were pretty good. The filling was a little bland so before filling them I added a little bit of powdered ginger. That helped a lot. We fried half of them and baked half of them sprayed with PAM. The fried ones were better and had the restaurant-style texture. The baked ones were good too just a little too crispy. However, since we are not big fans of frying food next time we will probably bake them all since they were still pretty good. These freeze well too. We did freeze some that were uncooked and baked them the other night. I would recommend seperating them with parchment or wax paper before freezing otherwise they will stick together. Thanks for the recipe.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2009

My husband said it tasted too healthy... and it was deep fried! Too much cabbage.

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eversteph

Cooking Level: Intermediate

Living In: Rockford, Illinois, USA

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Reviewed: Jan. 27, 2009

Very good tasting eggroll, I used a little bokchoy,along with the cabbage and some bean sprouts.I will make this again. Thank You for a wonderful recipe.

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Uncle George

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Jan. 16, 2009

These were the BEST Egg Rolls. We have a Chinese student living with us and she said that they were as good as her mothers!! I used shimp chopped up instead of pork and regular button mushrooms, ( stems removed ). My family ate them all up. VERY GOOD Thank you..

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sue.b

Cooking Level: Expert

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Authentic Chinese Egg Rolls (from a Chinese person)

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