Reviewed: Apr. 25, 2012

I made these without the chicken and they were still great. I will make them again.

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Reviewer:

cocoanut2

Reviewed: Apr. 20, 2012

I chose to do these all veggie. I loved the crunch of the water chestnuts. And baking them they come out just as crunchy as frying them. Everyone here loves a good egg roll. I took couple of extra wrappers and formed them and put sauces in them for a special personal touch. That went over well.

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Reviewer:

AuntE

Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA

Living In: Lebanon, Connecticut, USA

Reviewed: Apr. 12, 2012

Loved these. I am gluten intolerant so I used rice paper, which meant they weren't as pretty, but the taste was really yummy. Loved the sauce that was mixed with the mix. I threw together a peanut butter, soy sauce, and water sauce for dipping.

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ama

Cooking Level: Intermediate

Reviewed: Apr. 1, 2012

I love these! Nice crunch and texture. I followed this recipe exactly and they are my favorite recipe (of many) from this website. Thank you

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jakmak

Reviewed: Mar. 4, 2012

subbed for the veggies I had and subbed for the chicken too

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Reviewed: Feb. 26, 2012

I love this recipe. It is so versitile that you can use what ever you have on hand. I used ground beef, red onion, carrot, cabbage, red pepper and soy sauce. Kids loved it.

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Debbie

Reviewed: Feb. 20, 2012

I liked the baked egg rolls, and they were much healthier and easier to make; however, the taste was not as good as traditional fried.

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imswamped

Reviewed: Feb. 1, 2012

I really wanted to like these. The idea of baking instead of frying I loved, but the taste was just not there. I'm guessing it was the ingredients, but I found them inedible. I couldn't tell if there were too many bean sprouts, or if the water chestnuts just didn't taste right being cooked that long. I left out the green peppers as I don't like them, but otherwise followed the recipe exactly. Just had an overall funny taste. Sadly, I will not be making these again.

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