Reviewed: Apr. 4, 2012

This is the first time that I see bbq or roasted pork is used. I use lean grounded pork. MSG?? Really? No vermicelli noodle?

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sea-urchin

Reviewed: Apr. 2, 2012

very good! I am a bit turned off by MSG, so I used none. it was fine without it.

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fishchick

Reviewed: Feb. 16, 2012

I was a little bit dubious about this recipe, but decided to give it a go anyway. I followed your recipe verbatim using my Chinese BBQ pork. What a surprise, it was excellent! Thank You…

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oldesertdog

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Home Town: Apple Valley, California, USA

Reviewed: Jan. 11, 2012

These were by far the best egg rolls I have ever eaten! I did as others suggested and made the Chinese Pork Tenderloin recipe from this site. I then used the marinade that was left in the pan after cooking the tenderloin to saute the vegetables for the egg rolls (instead of adding the soy sauce, salt, sugar and MSG this recipe called for). I also used a bag of shredded cole slaw as suggested by others. The result was perfect. P.S. You don't need egg white to seal the wrappers. You can just use water.

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LiamzMom

Reviewed: Oct. 21, 2011

Um? 300 year old MSG, huh? I doubt the authenticity of this recipe, and the results were fine. Nothing fantastic, tasted like any other egg roll I've ever had. But It definitely wasn't bad.

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SUNFYER

Cooking Level: Intermediate

Reviewed: Sep. 21, 2011

thanks! I will try this authentic egg roll recipe.

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SCC

Reviewed: Aug. 9, 2011

These were delicious, but it seemed like something was missing - but I can't figure out what.

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kellymc125

Cooking Level: Expert

Reviewed: Jul. 14, 2011

the last time i made these my son ate about 15 all by himself, now if i am going to make them i have to sit and make around 60 egg rolls and everyone sniffs them out!

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