My first attempt at eggrolls - they weren't hard to make and were really good. I may experiment with some other flavors next time(ginger, etc.) but this is a great recipe.

This was a wondeful guide for me in making Egg Rolls for my first time. Alas, I did not follow the recipe exactly. I made a few adjustments. -Instead of cutting cabbage and carrots, I used 1 and a half bags of coleslaw. This worked well, and cut my preperation time in half. -I did not use celery, but used scallions. -I used canned chicken instead of baby shrimp, and it turned out well. -And instead of soy sauce, I used Terryiakki Sauce which took care of the garlic, and gave it a ginger taste. So all in all, I basically created my own spin on this recipe...yet I used it as a guide. They turned out amazing, better than at a Chinese Take Out place! I recommend them to anyone!

A big hit. The last time I made egg rolls it was so messy and complicated I didn't want to do it again. This recipe is awesome! I added a little more shrimp and instead of chopping a lot of cabbage and carrots I used a bag of the coleslaw mix minus the dressing in place.

This recipe is good, but it lacks something. Next time I will add hoisin sauce to give it a bit of spiciness.

Used canned chicken, because that's what we had on hand. Rolled and fried the first 3 rolls, tasted them and decided to add cayenne pepper for an added kick.

These were Awesome! I omitted the celery but added chopped fresh mushrooms in place of the celery. I also used the extra crispy spring roll wrappers, can't wait to make these tasty egg rolls again.

These were good. Definitely a good place to start and tweak the recipe to your own tastes. I used leftover cooked/shredded chicken instead of the shrimp and added a half teaspoon of ground ginger. Fried up a few to start, and enjoyed them. My husband and I tried numerous dips to jazz them up a bit. Finally I ended up making a sweet and sour sauce from my trusty ole BC cookbook, and voila! We discovered the perfect little something that we were missing. I ended up mixing the sauce in with the other half of the filling and finished frying. They were awesome! I will make these again for sure, with my sweet and sour sauce. Would be awesome for game night!

I will make these again, in fact I froze my leftover filling (I ran out of rolls). Next time, I will bake them. I don't deep fry often, and they all "split". I think if I do deep fry them again, I will use two rolls. 2-3 T of filling in them is really too much.

These were really good. Next time I may add something to give it a kick.

LOVE this recipe! I used ground pork instead of shrimp. They tasted just like they came from a restaurant. Huge hit around here!

YUMMY!!!! These were so good! I did half the batch with a can of chicken breast & the other half with a can of shrimp. I also left out the celery & sprouts....certainly didn't miss them! I will definitely make these again!

This was so easy and tasty!

THEY ARE REALLY GOOD AND I AM THANKFUL FOR THIS POST...TERRY137

This was wonderful! I just added a dash of ginger. Thank you!

I actually made the mix the night before and placed it in zip lock bag. I pulled it out of the fidge 20 minutes before rolling the egg rolls and placed it in a collander to drain out the liquid that had accumulated. They were a huge hit at our New Years eve party. I will never buy these from a restaurant again.

I followed the recipe exactly but I felt they lacked something. If I try them again I would definitely add some ginger and pork. Perhaps we are just spoiled with the local restaurants egg rolls. Sorry to say these were not a big hit super bowl night.

Well..these were amazing! I omitted the celery, but added kelp noodles (those clear noodles you sometimes find in egg rolls. I used chicken instead of shrimp as well. I took the advice of another user, and added some ground ginger (just a light dusting) and sesame oil. I Baked mine for a healthier alternative, but next time I think I will brush with olive oil and Broil instead. the only bad thing about them is that the wrapping tasted off kilter being baked, n