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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KISSTHECOOKAGAIN

Cooking Level: Expert

Home Town: Ogden, Utah, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Aug. 26, 2008

I couldn't find my regular recipe, but these were a close second.

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athomas21

Cooking Level: Intermediate

Living In: Eagle River, Alaska, USA

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Reviewed: Aug. 25, 2008

A keeper! I used pork instead of shrimp, and fried the egg rolls in a vegetable oil and peanut oil mixture. I omitted the fried egg portion of the recipe, which didn't seem to cause any harm. They turned out delicious - my whole family loved them! Great recipe!!

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eliza801

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Aug. 20, 2008

I looked at many recipes before choosing this one, who in my opinion is one of the most accurate to the traditional egg rolls I've tried before. These are delicious!

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Chefcorset

Cooking Level: Professional

Home Town: Toluca, México, Mexico

Living In: Costa Mesa, California, USA

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Reviewed: Aug. 10, 2008

These egg rolls were fantastic and surprisingly easy to make! Used coleslaw mix with carrots. Brushed with olive oil and broiled on low until they were golden.

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Holly

Cooking Level: Expert

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Reviewed: Aug. 9, 2008

Perfect! I've been married for 11 years and this is the first egg roll recipe that he says is as good as the ones his mother used to make. Thanks ROUVER!

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Neta

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 7, 2008

This was a lot easier than I thought it would be. My husband LOVED, LOVED them and insisted this be a keeper. However, I thought it was too 'cabbagy' for me. I did use the fine shredder blade on my food processor and a whole cabbage head. Maybe it was too much cabbage since I really didn't measure it. Overall though, the flavors blended well. I'll try it again though. Only part of the mixture was used right away and I let the rest sit overnight in the frig. The leftover mixture was VERY, VERY watery. Needed to strain it. My uncle advised that's a characteristic of cabbage. It should be strained and squeezed to remove as much moisture as possible before adding other ingredients.

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STASIA72

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

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Reviewed: Aug. 3, 2008

What a hit! I leave out the shrimp (vegetarian) and add tablespoon of Teriyaki sauce and a splash of sesame oil. I use the coleslaw mix that has carrots included and so omit the carrots and just use extra slaw mix. I leave out the bean sprouts and add more onion. I've added mushrooms before and a whole egg, rather than half. My opinion is that you can use any ingredients you want with this recipe and it won't fail.

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Riverstone-Newell

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: Jul. 29, 2008

Yummy!!!! Buy the coleslaw mix for quicker prep time.

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AkCook

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Reviewed: Jul. 22, 2008

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.

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MbSjFulcher

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Reviewed: Jul. 3, 2008

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!

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Sarah

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: May 21, 2008

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.

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shanz1

Cooking Level: Intermediate

Home Town: Arnold, Nebraska, USA

Living In: Rock Springs, Wyoming, USA

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Reviewed: Apr. 27, 2008

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

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Jamie

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2008

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.

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FIVELETTE

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2008

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.

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NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

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Reviewed: Apr. 14, 2008

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!

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DAISIEDOODLE

Cooking Level: Expert

Living In: Ontario, Oregon, USA

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Reviewed: Apr. 3, 2008

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.

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Jacki

Cooking Level: Intermediate

Home Town: Oak Harbor, Ohio, USA

Living In: Rossford, Ohio, USA

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Reviewed: Mar. 31, 2008

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

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Mar. 9, 2008

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

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Rose

Cooking Level: Expert

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Reviewed: Mar. 4, 2008

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!

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