Reviewed: Apr. 3, 2011

These are so easy and excellent! I was able to do all of the chopping & cooking and still get them on the table in 70 minutes by skipping the refrigeration step. I had lots of leftover filling even though I used more than 3 T. per egg roll...so next time I'll buy two packages of egg roll wrappers. Also, I fried the entire batch of egg rolls in about 1/4 inch of oil...it isn't necessary to fry them in 6 inches of oil! I just kept slowly turning them in the oil; they cook very quickly so check on them often. I used unseasoned cooked chicken breast instead of barbequed or roast pork and omitted the MSG, but added a little black pepper--the flavor turned out great.

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8 users found this review helpful

Reviewer:

COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

Reviewed: Mar. 27, 2011

The husband and I loved these! I ended up using the ground pork and omitted the mushrooms as they just gross me out. Oh...I didn't use the MSG either. I thought the flavor was great and will definitely use this recipe in the future. Next time I will try the recipe to the T as my husband DOES enjoy mushrooms as does his family. Thank you for sharing!

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4 users found this review helpful

Reviewer:

BSecoy

Reviewed: Mar. 17, 2011

Made some adjustments to my desire: Did not included MSG (unhealthy), bamboo or pork. Used regular white mushrooms instead of wood ear mushroom. Added ginger, garlic, a pinch of cayenne, water chestnut, bean spouts, toasted sesame oil, and scrabbled eggs in the cabbage mixture. YUMMY!!

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5 users found this review helpful

Reviewer:

verytinyladybug

Reviewed: Mar. 14, 2011

Delicious. Loved it.

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5 users found this review helpful

Reviewer:

happygrrll

Reviewed: Mar. 11, 2011

I used a pre-cut cold slaw bag of cabbage & carrots and used ground chix thighs instead of pork. Rolled them all then kept them warm after frying in the oven at 250* while cooking other things. They stayed crisp. These take a lot of time but they are worth it!

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3 users found this review helpful

Reviewer:

Momzilla

Home Town: Sycamore, Kansas, USA

Living In: Atlanta, Georgia, USA

Reviewed: Mar. 9, 2011

Yummy! They were lots fun to make.

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1 user found this review helpful

Reviewer:

andrea92fl

Cooking Level: Intermediate

Home Town: Dothan, Alabama, USA

Living In: Saint Petersburg, Florida, USA

Reviewed: Mar. 3, 2011

Amazing. Well worth the effort.

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2 users found this review helpful

Reviewer:

questaree

Cooking Level: Expert

Living In: Aurora, Colorado, USA

Reviewed: Feb. 16, 2011

I made these exactly as written except for MSG, and unfortunately I don't have easy access to wood ears. I used portabella cut into match sticks since I had a few on hand. Next time I make them I will add some hoisin or oyster sauce for a little additional kick. I also think allowing the cabbage mixture to rest longer will infuse it with more flavor.

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2 users found this review helpful

Reviewer:

wisewoman

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Reviewed: Feb. 13, 2011

These were fantastic! I used button mushrooms instead of wood ear, Chinese cabbage, honey instead of sugar, and a ginger, garlic, red pepper spice mix instead of MSG. Will make again and again!

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2 users found this review helpful

Reviewer:

Tami

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

Living In: Halifax, Nova Scotia, Canada

Reviewed: Feb. 6, 2011

These were the BEST! My family started eating them before I finished cooking them. I didn't have BBQ pork so I subbed with a 4oz. can of tiny shrimp. Also used a bag of slaw (cabbage, carrot, broccoli & cauliflower) and added some bean sprouts as another recipe called for. The egg rolls were fresh and very tasty. A little time consuming but was thinking I could keep the cabbage mixture in the fridge and fry up whatever portion I might need for a meal. Thanks for the REAL recipe:)

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3 users found this review helpful