Definately tasty and simple. I went vegitarian and used shredded carrots instead of beef. Also used fresh ginger instead of ground. I did what other reviewers suggested and baked the rolls rather than frying, which was a mistake. The taste and texture of the wrappers was all wrong, so go ahead and deep fry even if it is a bit more oily!

This recipe is excellent! My daughter loves egg rolls, but is also extremely picky...she LOVED them! The only change I made to the recipe is that I added canned miniature shrimp. It turned out great. Thanks for a great recipe!

People are going to start to think I give 5 starts to all my reviews. I think it is because I only try ones that I think look good and will work. This one was no exception. I usually follow exactly but here are the changes I made and direction recomendations I have. I made the follow substitutions: Ground pork for beef 1/2 t of onion powder for onions. 1/2 t of garlic powder for dried garlic. After everything was put back together in step 2, I poured everything into a screen colander because that amount of liquid would ruin the wrappers. If you are not going to fry immediatly upon wrapping, I suggest to have them set on a paper towel. They will continue to moisten the wrapper, and the paper towel will help aborb it away. My wife said these were the best eggrolls she has ever had.

Wonderful!!!! Excellent!!! Got rave reviews from the crowd!!

They were all right.

You all will think I'm crazy, but I cook a lot of Asian foods, including crispy won tons and lumpia (usually with ground pork), and I've never precooked the meat and vegetables before filling the skins. I didn't this time either. I just put all the ingredients in a bowl and shmooshed them together, then filled the egg roll skins with the raw ingredients. This worked perfectly, and saved a lot of bother. The deep frying process cooked the meat to a safe internal temperature; and to be doubly safe, I drained the cooked rolls in the oven on a rack set over a baking sheet at 200 degrees until the meal was ready. I used fresh garlic and ginger, and added about 1/2 tsp of 5 spice powder. These came out fine, but frankly, I prefer the taste of ground pork. When I make them again, that's what I'll use.

These were so delicious! It made a lot more than stated though. Make sure you don't get your fingers wet though or the wrappers tear very easily. I never would have thought making egg rolls was so easy. Not authentic asian egg rolls, but oh so wonderful and you just have to give these a try. We loved these! Thanks Trisha, I will definitely be making these again!

These are wonderful if you lay them out on a cookie sheet and freeze then bag them. You can fix a couple to go with a meal whenever you want.

This was super oily but a great combo of ingredients. I think I'll experiment with baking the rolls rather than sauteing ingredients in oil, then frying in oil.

Delicious. I will make these again and again.

These turned out so good. I love making different kinds of egg rolls. I will make these again but I'll probably half the soy sauce because they turned out really salty. Everyone should try these!

These were excellent...I followed the recipe as is, and they turned out great. My kids gobbled them up!

This is a good recipe, i added carrot. I will use this recipe again.

Used ground chicken instead of ground beef and tried someone's suggestion to bake in oven. Won't do that again, egg rolls came out very hard, my son hated them. The filling was great and next time I will try frying them instead.

Made these for a Christmas party and everyone really enjoyed them. I've never made egg rolls before and they went together very easy. Thanks for the recipe Trisha.

I made this recipe for New Years Eve; they were great!! They are very close to my favorite Chinese Restaraunt. I made a few changes, nothing major. I used 2 bags of shredded cole slaw mix instead of a head of cabbage and cut the beef in half. I added 1 celery stalk sliced thin, and about 10 sliced water chestnuts (minced), and 2 tbls. dried chives. When the mixture was cool enough to handle I mixed in about 1 tbl. of sesame oil then squeezed all extra liquid from the mix before I rolled them. I served them with chinese hot mustard sauce and soy sauce. My husband loved them. Next time I think that I will double the recipe and freeze