Reviewed: Feb. 12, 2010

These were very tasty, and not too salty. My only criticism is that they are slightly bland. I added some celery and a few bean sprouts to the mixture, as well as some garlic to spruce things up a bit and add more depth to the egg rolls.

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Reviewer:

frozenground

Cooking Level: Expert

Home Town: Belleville, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 28, 2010

perfect. Brought these to an all-woman get together, and they raved. My husband, who doesn't like chinese food at all, asked me to save a couple for him. He ended up eating more than I did. The only thing I did differently, was I put about a half an inch of oil in a non-stick skillet and turned these to brown them, I didn't "deep-fry". These are incredible, and better than the local restaurant fare.

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Reviewer:

Sue Bee

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

Reviewed: Jan. 18, 2010

excellent recipe. These turned out great. I cheated and used the pre-cut cole slaw mix, but otherwise very good. I spiced mine a little with some ginger and garlic. If you don't like fried egg rolls, I sprayed mine with cooking spray and baked at 400 degrees for about 30 minutes. My husband said they taste great and he doesn't miss the fried.

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Reviewer:

jjespencer

Reviewed: Jan. 18, 2010

I left out the meat and the msg. These were very good, time consuming but good. I may make these again...lots of work for the taste..not sure it evens out.

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Reviewer:

melissaroth

Cooking Level: Intermediate

Reviewed: Jan. 6, 2010

These are so easy to make! I tried a few of the others suggestions; using a bag of slaw mix instead of carrot and cabbage seperately, and i used white mushrooms (could not find the mushrooms it calls for in this tiny town). I think my fiance fried them wrong because ours were not that crispy.These are fast easy and delicious! I will use this recipe alot :)

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Reviewer:

blackcatjen

Reviewed: Nov. 19, 2009

Great recipe, I made ours veggie by adding bean sprouts, tofu, carrots, cabbage.

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Reviewer:

sboarder

Cooking Level: Expert

Living In: San Francisco, California, USA

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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Reviewer:

mrscody

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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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Reviewer:

cookin'gal

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Syracuse, New York, USA

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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Reviewer:

naturallybea

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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