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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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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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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Mary

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Reviewed: May 6, 2009

This was a great start. I used cole slaw mix for my carrots and cabbage. I skipped the celery. I used raw salad shrimp and a pound of ground pork instead of canned shrimp after browning the pork right before it was done I threw in the shrimp to get pink. I also seasoned the meat with soy sauce while it browned. Then I pretty much followed the rest of the recipe. oh I did use more soy sauce to wetten everything, I think I might have sprinkled to much corn starch over it but all turned out great. :) I served them with my shrimp fried rice and some store bought kimchee.

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Reggie Tucker

Cooking Level: Expert

Home Town: Seaside, California, USA

Living In: Leesville, Louisiana, USA

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Reviewed: Apr. 24, 2009

Excellent! They tasted wonderful. There are some pre-made egg rolls that I always buy at Walmart in the deli department. These were as good as those. I made with chicken instead of the shrimp. I also used extra onion powder for flavor. I left out the bean sprouts. I will definitely make them again.

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loves2cook74

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Reviewed: Apr. 22, 2009

Never made egg rolls before but these were gooood, I cooked the vegetables to make soft and added pork

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Martha

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Apr. 10, 2009

Very good, but could use more vegys.

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TKROEPLIN

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Reviewed: Apr. 5, 2009

I used this as a general guideline for my egg roll 'insides.' It still was fantastic!

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JenB1964

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Reviewed: Apr. 3, 2009

These were very good. I left out the shrimp and just did the veggies. I also just sealed them with water. Will be using this recipe again.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 31, 2009

These egg rolls turned out great! I left out the shrimp and bean sprouts (didn't have any) and added an extra egg. The cabbage mixture was flavorful and cooked up beautifully. I used only about 1 c. of organic veg. oil, turning the egg rolls a couple of times. I will definitely be making these again! Thanks!!!!!

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Jennifer

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Reviewed: Mar. 25, 2009

I made quiet a few adjustments, adding sausage, more egg, a bit of sesame oil, and some other things... and it was delicious... But truly I think it would have been just as good without all my changes too! Thanks for sharing! edit: just wanted to add that I again made these eggs rolls, and some crab rangoon for a get together this weekend, and everyone RAVED about these egg rolls, said my husband and I should go into business making these and selling them! Someone else said that they could not go back to a chinese restaurant and eat egg rolls after having ours!! Thanks for sharing this delicious recipe!! Made my night getting so many compliments about our food! :)

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Vanessa

Cooking Level: Expert

Living In: Spencer, Iowa, USA

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Reviewed: Mar. 16, 2009

This recipe was good but I felt like something was missing. Not sure if I should have added more pepper but an extra spice is needed. Maybe I'll go with another poster's suggestion and add oyster sauce next time.

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Rebecca

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Reviewed: Mar. 11, 2009

They came out perfect. As good as any I have had in a Chinese eatery.

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Molly

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Reviewed: Mar. 3, 2009

i made these for a appitizer, and they were a big hit!!!

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imkris

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Reviewed: Feb. 16, 2009

These are just as the name says, Awesome!.. I used BBQ pork I bought in the deli and added a T of sesame seeds. Didn't have any bean sprouts. I used egg wash instead of the corn starch mixture to hold them together, putting some on each side as well as the end.. Worked great!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Feb. 6, 2009

Best Eggrolls Hands Down! I made these last week and it was my first time ever attempting to make egg rolls. I have to admit I was skeptical that I could make delicious egg rolls at home. They came out SO GOOD. I followed the recipe exactly except I did not use the shrimp. These looked, smelled and tasted great and I am serious when I say they were the best egg rolls I have ever, EVER had in my life. I'm going to make them again tonight except I want to try baking them this time to try and avoid deep frying. I hope they come out as awesome as they did the first time!

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kinkaju

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Reviewed: Jan. 30, 2009

These were very tasty. They all stayed together and looked wonderful.

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shawna

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Reviewed: Jan. 9, 2009

These taste exactly like restaurant style egg rolls. I added some chopped bacon to some and some without, both were awesome. Great recipe. I suggest making everything fresh tastes much better than pre cut veggies. It's worth the effort trust me!

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gobigorgohome

Cooking Level: Expert

Home Town: Rockaway Beach, New York, USA

Living In: Alma, Colorado, USA

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Reviewed: Dec. 27, 2008

These were fantastic! I bought a bag of already shredded cabbage and put some shredded carrots in even though they are already in the cabbage mix. I had Phyllo dough on hand so I used that instead of the egg roll wrappers. If I used two pieces of phyllo, they stayed together and came out fantastic! I will definitely make this again...actually, New Year's! Thanks OH, and I baked mine at 375 for about 15-20 minutes!

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Rachel

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Reviewed: Sep. 30, 2008

My boyfriend and I made these egg rolls and they definitely live up to their name. I was surprised at how easy it was to make them.

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Chrissy

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Reviewed: Aug. 27, 2008

I've never made egg rolls...in fact, I think this was my first time frying anything. They are so good. Just make sure you have mouths to eat them. It was just me and my husband and we overate...talk about a gut bomb. Maybe we aren't used to so much fried food. They are so good though. I served them with sweet and sour sauce and froze half the batch. I wish I'd tried brushing w/ olive oil and baking because that sounds like it might work out. These really are WAY better than any egg roll I've had a restaurant.

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