Reviewed: Feb. 20, 2008

This was so easy and tasty!

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rena1314

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Reviewed: Feb. 18, 2008

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

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Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 15, 2008

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

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ELI3LEG

Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Feb. 6, 2008

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.

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CFROIO2

Cooking Level: Expert

Home Town: Pembroke, Massachusetts, USA

Living In: Braintree, Massachusetts, USA

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Reviewed: Feb. 4, 2008

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.

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mel

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Reviewed: Jan. 24, 2008

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, not fried. I think broiling them will do the trick. all and all- a great recipe! ;p

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AshleyLanae

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 5, 2008

I believe i completely butchered this recipe. So I'll give it a 3.

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Kiburdan

Cooking Level: Intermediate

Home Town: May Pen, Clarendon, Jamaica

Living In: Apopka, Florida, USA

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Reviewed: Jan. 4, 2008

Excellent recipe, very authentic and flavorful. I browned some ground pork and cut back on the shrimp; this flavor combination worked surprisingly well together. I would cut back slightly on the soy sauce, as they turned out a bit on the salty side. I forgot to add the egg, but the recipe didn't suffer at all.

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wildmorel

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Dec. 31, 2007

I made these with chicken, left out the onion, and added about 1 tsp. Chinese five spice. My husband and kids said they were the best egg rolls they had ever tasted...and we LOVE chinese food.

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Regina Hitchcock

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Reviewed: Dec. 27, 2007

I thought these egg rolls were better than you get from most Chinese restaurants. The only fault I find is that they were very greasy after cooking, thats the only reason they didn't get 5 stars. I added some finely chopped cooked tenderloin to the recipe

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MRS. J

Cooking Level: Expert

Living In: Suffolk, Virginia, USA

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Reviewed: Nov. 27, 2007

I'm not sure if my rating is fair. I did not make this recipe exactly as printed. Maybe if I had it would have tasted better. I baked them instead of frying and I didn't add the shrimp. Still, it didn't have alot of flavour. I Don't know what I could have added to give it a little more zip. I think next time I will leave out the cabbage and just have bean sprouts and maybe some mushrooms. I'm still glad I tried it.

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sizzlin'incanada

Living In: Georgetown, Ontario, Canada

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Reviewed: Nov. 23, 2007

THIS WASNT A BIT HIT BUT MAYBE BECAUSE I SERVED THEM AS A THANKSGIVING APP. I ALSO ADDED JUMBO LUMP CRAB MEAT AND FRESH GINGER. IN THE OIL I ADDED SESAME OIL FOR ALITTLE MORE FLAVOR.

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Oct. 7, 2007

great really fun

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bellabirthing

Cooking Level: Expert

Home Town: Lewistown, Montana, USA

Living In: Belgrade, Montana, USA

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Reviewed: Sep. 20, 2007

I skipped the onion, celery, and shrimp, but added fresh ginger like was recommended. I also used a bag of pre-shredded cabbage and carrots (like what's used for coleslaw) which made this an easy recipe. It worked great and they were delicious. I will definitely make them again for my family.

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rudefam

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Reviewed: Sep. 9, 2007

This recipe is better than the one for our local Chinese place. I used ground turkey instead of shrimp ( only because of a food allergy). I get asked to make them all the time now!

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Curly2g

Cooking Level: Intermediate

Home Town: Flushing, Michigan, USA

Living In: Abingdon, Maryland, USA

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Reviewed: Sep. 7, 2007

These were great egg rolls. The whole family loved them. They taste just like Chinese restaurant egg rolls. And they weren't nearly as difficult as I feared.

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stcharlesmom

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Reviewed: Aug. 31, 2007

Very good! I left out the egg and added bean sprouts. Everyone loved them. Will definitely be making these again!!

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Denise

Cooking Level: Intermediate

Home Town: San Bruno, California, USA

Living In: Morgan Hill, California, USA

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Reviewed: Aug. 12, 2007

I made these and They WERE awesome. I made 32 and took some to my mom. My grandma used to make them and I wanted a recipe similar to hers. This one came pretty close. YUM!

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CoffeeHeaven

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: Aug. 10, 2007

These egg rolls were great. Instead of using the canned shrimp I used canned chicken instead and they turned out awesome. I will definitely be making these again.

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Kim

Home Town: Fort Lauderdale, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Aug. 6, 2007

I like the addition of celery, these are alot like the ones we make

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ALAINDREA

Cooking Level: Expert

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Awesome Egg Rolls

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