The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 6, 2009
These were my first attempt at eggrolls and they were awesome! I followed the recipe exactly except for substituting firm tofu for the shrimp. I also baked the rolls instead as other reviewers had suggested and used the broiler in the last couple minutes and they turned out super crispy you would never know they weren't fried. I would recomment sealing the edges completely instead of just the corners if you are going to fry because i didn't have a tight seal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 31, 2009
These were really awesome. I used ground turkey instead of the shrimp and it still turned out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 23, 2009
Great eggroll recipe. I made it using a bag of coleslaw mix and also baked the eggrolls instead of deep frying them. This works great with chicken or pork as well.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 12, 2009
This was great- but I cheated a bit. I used a bag of slaw and instead of shrimp browned some ground pork. I baked these in the oven at 400 for 20 minutes and brushed them with an egg wash. They turned out crispy brown and very tasty! I served them with La Choy Sweet and Sour sauce, but next time will make my own sauce.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 3, 2009
awesome! The wrappers tear VERY easily so next time I think I will double or triple up on those!
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Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA
Living In: Vilseck, Bayern, Germany

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 22, 2009
These were ok. Nice texture. I substituted chicken for shrimp, but very bland. Seemed to be missing something.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 12, 2009
We split this recipe into 2 bowls, one with 4 oz. shrimp and the other with a shredded slow-cooked porksteak. Skipped the onion and celery & added more bean sprouts. We didn't care for the shrimp ones at ALL, but the pork ones were heavenly!! Even my son, who claims to dislike chinese food, ate 3!! Thanks for an excellent new recipe for our family!
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Cooking Level: Intermediate

Home Town: Westland, Michigan, USA
Living In: Belleville, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 1, 2009
I'm amazed at how easy these were to make. I don't like shrimp, so I substituted 4 oz of cooked ground chicken. We fried them and ate them with duck sauce, and they were great. I tried baking some, too-- I don't recommend it as the wrapper just became tough and chewy. I didn't cook all of the egg rolls right away so i put them in the fridge to make the next day, and the wrappers became soggy and gooey. I recommend cooking all the egg rolls at once and then refrigerate and reheat the leftovers.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 23, 2009
Really good, I don't recommend baking them though.
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Cooking Level: Intermediate

Home Town: Watertown, Connecticut, USA
Living In: Burlington, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Reviewed: Jul. 20, 2009
First time making Egg Rolls. I followed recipe except I used fresh garlic not powder. Very, Very good. My family gobbled them down, almost without breathing.
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Cooking Level: Expert

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 11, 2009
Another recipe that deserves more than the five stars allowed!! This was my first time making egg rolls (even after 30-plus years of cooking, the concept always seemed too intimidating to try), and they turned out to be the most fantastic egg rolls my husband and I have ever had. I did eliminate the bean sprouts...only because I did not have any in the house...and I steamed and chopped fresh shrimp instead of using canned. I also subbed dried red-pepper flakes for the black pepper, and these came out tasting better than my now "OLD-favorite" egg rolls at my favorite Thai restaurant. These proved so much easier to make than I ever could have imagined. I found that I did not need the cornstarch mixture to seal the wrappers; I used the moisture from the bottom of the bowl that the filling had been sitting in. I had absolutely no issues with the wraps coming apart, and didn't need to use any toothpicks. This is a fantastic recipe!! I would urge anyone who loves egg rolls to try this recipe; you will be shocked at how easy they are to make. Thank you so much for posting this recipe Rouver, I will be using it often!
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 4, 2009
Awesome!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 29, 2009
We loved these egg rolls, and were even able to make them "veggie" by just eliminating the shrimp. Didn't miss it at all, still a great flavor. The extras freeze well, and can be reheated nicely in a toaster oven for a quick lunch.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 23, 2009
I baked these as suggested by other reviewers and the veggies were crunchy but they had absolutely no flavor...Not sure what I did wrong but they really weren't very good. 8(
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 19, 2009
These egg rolls are fantastic. I skipped the shrimp and just used the veggies, which yielded 10 good-sized rolls. I fried half of them and baked the other half. I wanted to see which was better after reading some of the other reviews. I suggest sticking to frying them as baking gave them an inauthentic taste. The baked rolls ended up with a strange hard crunchiness to them and the veggies inside turned mushy. The fried ones, on the other hand, were crisp and delicious! Just like I get at local Chinese food restaurants. I served them with some red chili sauce purchased at a nearby Asian market-- so yummy! Thanks ROUVER!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 9, 2009
These egg rolls were so yummy. I followed the recipe exactly and was very pleased. I got 18, but I filled some of them very full.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 30, 2009
I followed this recipe but used chopped mushrooms too and omitted the shrimp (personal preference). They were great!! We baked them at 425 for about 13 minutes instead of frying and they were great so I can't even imagine what they would've tasted like if they were fried (DRool!) Thanks for sharing!!
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Cooking Level: Intermediate

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 23, 2009
These were the most authentic tasting egg rolls I have had in a long time. I made it for my moms b-day and all 20 were gone within minutes, and there was only 5 of us! I used fresh shrimp and chopped it up along with ground pork. I like lots of meat in my egg rolls so it was perfect. Thanks for the best egg roll recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 19, 2009
These were really good! I omitted the shrimp but followed the recipe otherwise they were great. I served to my grands with shrimp fried rice and one of them said he thought he was in a chinese restaurant!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 7, 2009
Very good flavor I did not change a thing. I messed up and bought wonton wrappers instead of egg roll. I can't wait to make them the right way and eat a big egg roll instead of a mini one!
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