Reviewed: Feb. 14, 2008

These were very good. I omitted the pork, bamboo shoots and MSG, and used regular mushrooms instead of wood ear mushrooms, and they turned out great. I also made them ahead of time and fried them right before supper. Worked great. Thanks for sharing!

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zimmerle

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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Reviewed: Feb. 14, 2008

These were awesome! I recommend less pork and more cabbage. I didn't have shrimp on hand so did without! my 11 yr old loved them and she hates egg rolls! She chinese food period! i didn't have msg so i used hoison sauce. FAMILY WANTS ME TO MAKE THEM AGAIN!!!

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becky69boo

Cooking Level: Intermediate

Living In: Mechanicsville, Maryland, USA

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Reviewed: Feb. 1, 2008

It is interesting to read this recipe has been in a Chinese person's family for 300 years, when MSG was invented in 1908 in Japan by a man named Kikunae Ikeda, per many websites I found. I made it without pork also, as did many others, and instead used tiny shrimp, I also substituted finely chopped baby bella (baby portabella) mushrooms for the others. It was really good.

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Cheryl

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Reviewed: Feb. 1, 2008

These were great! The whole batch just disappeared. I made a few changes to use what was on hand at the time and found them to be more like the rolls that my favorite restaurant in Chicago made. I substituted bean sprouts for bamboo shoots, shiitake mushrooms and used hoisin sauce on the pork as it cooked, left out the MSG too. OMG!!! I may put the ole deepfryer to use more often now. Thanks a ton!

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Laurie P.

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Magnolia, Kentucky, USA

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Reviewed: Jan. 17, 2008

Excellent recipe. It's a snap to make with these simple modifications. In place of the cabbage and carrot chopping ordeal, I bought a bag of slaw that was already chopped and contained cabbage and carrot. I also opted out the pork and replaced it with a 1lb bag of cooked and cleaned small shrimp, so I just added it. With everything at hand it only took the few short minutes to stir fry it all up and stick it in the frig. When I was ready to roll them up I was suprised at how quick and easy that was. While they were frying I made won ton soup to go with them The recipe made 13 perfect egg rolls. My family loved them And I will definately make them again. It was a quick and easy recipe., Thanks.

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pinkpetunia

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Reviewed: Jan. 17, 2008

I used this recipe as a base for creating a great tasting egg roll. I omitted the following: bamboo shoots, pork, MSG. I used 8oz. fresh white button mushrooms, chopped, in place of the wood ear mushrooms. I threw some shredded, cooked chicken in half the egg rolls. I didn't refrigerate the cabbage mixture until cold (didn't leave myself enough time for this step.) I used an ice cream scoop to put a small pile on each egg roll wrapper and then wrapped and fried as directed. These had a great flavor - my husband said they were better than he's had in a Chinese restaurant and our 2 1/2 year old son loved them too. We could have eaten the whole batch (it made about 18 egg rolls,) but we showed some restraint and I froze the rest. They re-heat great in the oven (still crisp!)

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Mel & the boys

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Reviewed: Jan. 16, 2008

Wonderful! I didn't really use oil, just cooking spray. I omitted the MSG, and I actually "fried" the eggrolls in the cooking spray to brown, then put them in the oven at 425 for a few minutes. They were crispy & yummy. Didn't look as pretty as fried, but much healthier. I also only used egg whites & used the Chinese Pork Tenderloin from this site for the pork & sweet & sour sauce from here as well, but they really didn't need the sauce. A+ & very healthy with slight modifications. Thank you for sharing!

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JuleeP

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Reviewed: Jan. 5, 2008

OMG! These are soooo good! My husband came running in from outside and devoured 4 at once. I altered only a few things because of allergies. First I omitted the MSG and replaced tofu (that I seasoned) for the bbq pork. Nobody could tell the difference! My family is already asking me when I'll be making these again. Thanks for an authentic tasting egg roll!

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sizzlin'incanada

Living In: Georgetown, Ontario, Canada

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Reviewed: Dec. 29, 2007

These are fantabulous! The first thing I tried in my new wok and I'm totally amazed at the great taste! I forgot to purchase bamboo shoots at the grocery store, left out the mushrooms (don't like them), and threw in some bean sprouts. Oh, I also used shrimp instead of pork. Thank you twice, from hubby and me for such a remarkable recipe!

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DOOBIEBEAR11

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Reviewed: Dec. 16, 2007

This made so much filling I had to stir fry in 2 batches! I had enough mixture for dinner plus I could have made 80 eggrolls but there were only 22 wrappers in the package I bought. My cabbage was not at all large so next time I would use half a cabbage. I don't deep fry much so just used 2 inches of oil and that worked fine. The taste was excellent though and worth the effort.

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JONELLY

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Reviewed: Nov. 17, 2007

These were great! I followed the recipe to the letter (well... okay, I couldn't find wood ear mushrooms, so I used shiitake I had on hand). Best to make when you have a large gathering, because if you're by yourself, you'll eat them ALL!

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SHODGIN

Cooking Level: Intermediate

Living In: Poulsbo, Washington, USA

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Reviewed: Nov. 13, 2007

These eggrolls are incredible! Because I don't eat pork, I used about 1/2 lb. chopped shrimp. I had sliced roast beef from the deli in my fridge, I sliced about 1/2 pound thin and put that in also along with 2 big garlic cloves. Lastly, I also used about 1 tablespoon of sweet soy sauce. The cool thing was when I first laid it the pan to cool it was full of water from the cabbage. I said "Oh I can drain that later", 2 hours later when I wanted to roll them, the water had be reabsorbed by the cabbage! Usually I drain that water and drain all the flavor along with it! Great idea! Thank you for your family recipe, I will pass it along to my children as well!

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Noor

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: Sharjah, Sharjah, United Arab Emirates

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Reviewed: Nov. 12, 2007

This was a delicous egg roll recipe! I left out the MSG for health reasons, but other than that I followed the recipe almost 100%. I will definitely use this again, my family loved it!

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Jess

Cooking Level: Expert

Home Town: Sadler, Texas, USA

Living In: Utrecht, Utrecht, Netherlands

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Reviewed: Nov. 10, 2007

I made these a couple of nites ago and they were fantastic!! I made them with what I had at the time, because I was having an egg roll craving that could not wait! I didn't have the msg, or the muchrooms. I used some bead sprouts in place of mushrooms....yum!yum!! I appreciated the simple easy directions. The egg rolls turn out so well I couldn't believe I made them. Thank your family for sharing their time tested recipe!

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debb

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Reviewed: Aug. 2, 2007

I love this recipe!!! I could sit down and eat all of them by myself! I especially like that this is an authentic recipe.

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cortnie7

Cooking Level: Expert

Living In: Huntsville, Arkansas, USA

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Reviewed: Jul. 26, 2007

These are so good. I did omit the muchrooms and bamboo shoots. The seasoning is perfect, my husband said they were better than the ones from our favorite Chinese delivery place. I couldn't help eating the mixture while rolling them up.

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karrye

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Reviewed: May 26, 2007

Fabulous recipe. No improvements needed. This is a keeper for the whole family and generations to come.

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TheSingingCook

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Reviewed: Mar. 22, 2007

This was my first attemp at egg rolls. Though it was time consuming because I didn't want to mess them up, they turned out so goooood. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Mar. 12, 2007

I made these and made a few changes but overall these were awsome I now make these at least twice a month. Thanks for the recipe

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MSTOYA

Cooking Level: Expert

Living In: Gary, Indiana, USA

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Reviewed: Mar. 10, 2007

This was my first attempt at making egg rolls, and what a huge success!!! It was a bit time consuming, but so well worth the trouble. Thank you so much for sharing this recipe!

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Babette G

Cooking Level: Intermediate

Home Town: Fond Du Lac, Wisconsin, USA

Living In: Stow, Ohio, USA

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Authentic Chinese Egg Rolls (from a Chinese person)

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