Reviewed: Mar. 28, 2012

My hubby really liked these the only change I made was to use coleslaw (1 1/2 Lb) instead of shredded cabbage. The filling was still watery. Next time I'm going to use 1/2 the sherry. but over all a good recipe. (I did use the extra water from the filling to moisten the egg rolls to seal them.)

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Reviewer:

karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Mar. 23, 2012

I decided to make these for dinner tonight and they came out great. Family members of mine used to make these alot when I was little and I decided to try them myself. I really enjoyed these, but I would probably eliminated the sherry next time(flavor is a bit strong) and add bean sprouts to my egg roll as a extra ingredient. Other than that, I appreciate you posting this recipe.

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Sabray

Reviewed: Feb. 27, 2012

Absolutely delicious! I added a cup of fresh button mushrooms chopped into the cabbage mixture. I also replaced the black pepper with a tsp of crushed red pepper flakes. These were a hit with my entire family!

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Thorn

Reviewed: Feb. 21, 2012

My hubs is not much of a Chinese food guy. I knew he'd at least try this since it had beef. He loved them!!!! My 10 year old son who will not eat ANYTHING gobbled them up. I begged him to just take one bite. Funny, that's all it took! The recipe does make a LOT! I froze half for another time.

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Laurie

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Reviewed: Jan. 11, 2012

This recipe was pretty good! I dont think id make it again with ground beef. And if i did i would add some sort of seasoning! Though there was a flavor, it wasnt all that fantastic, however i will make it again with changes to the recipe! Maybe a little more cabbage and less meat (probably pork)!

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Reviewer:

Steph24

Reviewed: Dec. 28, 2011

I didn't have enough soy sauce, thought I did. But had a great flavor just the same, and was able to freeze some for later lunches.

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banneh1968

Cooking Level: Expert

Home Town: Leominster, Massachusetts, USA

Reviewed: Nov. 2, 2011

Didn't care for this with beef, made it with pork the second time and it was wonderful!!

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Reviewer:

Gayla

Cooking Level: Intermediate

Home Town: Casper, Wyoming, USA

Living In: Moorcroft, Wyoming, USA

Reviewed: Sep. 23, 2011

We loved these! I used white cooking wine rather than sherry and ditched the salt in the ground beef. Also, I sauteed my cabbage in sesame oil to up the Asian flavors and shredded up a carrot to go in the cabbage. (I used my cheese grater to shred up the veggies quickly!) Yes, they have a lot of beef, but my cabbage-phobic boyfriend loved every bite! Super quick and easy! I made them in the oven, but next time I'll deep fry them. As good as these were baked, I think they'll be amazing in the fryer!

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Reviewer:

ilkaisha

Cooking Level: Expert

Home Town: Lititz, Pennsylvania, USA

Living In: Reading, Pennsylvania, USA

Reviewed: Aug. 15, 2011

Very good! I froze them but when they were reheated in the microwave- they turned soft and mushy. I wouldnt expect for them to be crispy but unless they are going to be eaten at the moment of making them- I suggest freezing them and either refrying them or putting them in the oven. Other than that, they are delicious and will be made again!

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Danielle

Cooking Level: Beginning

Home Town: Palm Harbor, Florida, USA

Reviewed: Aug. 7, 2011

I made them exactly as stated. Sorry they were not all that great. I guess the 5 stars are coming from people who added or took away from this recipe.

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