Reviewed: Nov. 8, 2009

I've made this twice now but with chicken instead of beef, personal preference. I just diced up the chicken into a fine dice and sauted it as the reciped states. The first time I used fresh ginger, but it wasn't available the second time. It's good either way but I do prefer the fresh. Omitted the sherry. I also used a bag of shredded cabbage and a half of a bag of shredded carrots. The egg roll wrappers I purchased said to seal them, make a flour/water paste - equal parts. Use the paste on the seam. I didn't have any issues with them falling a part.

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sizzlinhotmomma

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Nov. 6, 2009

This filling was great. However, I used some spring rolls with instructions written entirely in Japanese! I'm going to use egg rolls next time, and have already purchased them - in English.

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BQMOTHER

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Stockbridge, Michigan, USA

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Reviewed: Oct. 14, 2009

Made this last night, along with Hunan Beef and Vegetable Fried Rice. Tasted just like the restaurants. Actually better since I was absolutely sure what was in them! (am a little wary of Chinese food just from lack of experience in eating it) I did have a issue with the flap on the wrappers staying closed when frying so next time I will use a little egg wash to tack them down. I also used shredded cabbage in a bag. Great recipe!

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Maryi Mauney

Cooking Level: Intermediate

Home Town: Denison, Texas, USA

Living In: Fort Belvoir, Virginia, USA

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Reviewed: Sep. 26, 2009

These were great!!! My husband always complains when I make egg rolls because they're never as good as my friends' when she makes them. This time he said, "These are the best egg rolls I've ever had in my life." Thank you, HERCATE, for helping me surprise my husband. Hahaha!

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LEAHmckay

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Reviewed: Jul. 20, 2009

I made this for my nieces and nephews and I was amazed how fast they ate them! I did not use the ginger but I don't think they cared. I was quick and awesome.

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Meya

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Reviewed: Jul. 15, 2009

This is an easy, simple, delicious recipe. I omitted the ginger(didn't have any) and cut down the cabbage to 2/3 of a small head and added 1/2 cup of shredded carrots. I had a little of the filling leftover so I used it in some fried rice. I will definitely make this again.

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lnewlon

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Reviewed: Jul. 1, 2009

these are so good! made them for a group of friends tonight as a side dish to stir fry...never made egg rolls before so i was viewing it as a total experiment! only made two per person and i could have made a lot more...they loved them! some said they were the best egg rolls they have ever had. i cut down on the cabbage and added bean sprouts but otherwise pretty much followed the recipe. i will definitely be making these again, many times!

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meg1321

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Reviewed: Jun. 30, 2009

Very tasty recipe but I cut out the water to cook the cabbage.

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LolitaGDL

Cooking Level: Expert

Living In: Guadalajara, Jalisco, Mexico

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Reviewed: May 6, 2009

I thought these came out all right. That may have been my fault though. I baked these instead of fried to cut the fat. The texture of the wrapper came out on the tougher side which killed the overall quality of the egg rolls. I also omitted the sherry as I didn't see the need (and because I didn't have any). I served these as a late night snack for a few of my friends. One of them made a slightly sweet soy dipping sauce and I made a creamy wasabi dipping sauce.

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: May 5, 2009

This was wonderful, thank you!!

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cookin'mama08

Cooking Level: Expert

Living In: Elkins, West Virginia, USA

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Reviewed: Mar. 30, 2009

Turned out Great other than my crummy egg roll wrapping skills which made my 5yr old call them burritos lol, i also used a deep fryer instead of frying in a pan. Can't wait to make them again

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SoCaliMommy

Living In: Long Beach, California, USA

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Reviewed: Mar. 26, 2009

These are the first Egg Rolls I have made. They were a hit with the family, but I'm going to keep experimenting to perfect them. I added Bean Sprouts and grated carrot, but next time will add mushrooms and green onions as well. Make sure the filling is well drained or the rolling gets sloppy. They cook fast, so it's best to have them all done (put them on a cooky sheet) to await their turn to cook. Also trying a few different sauces for dipping. This is a good recipe with easy ingredients.

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DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Reviewed: Mar. 15, 2009

These were really very good! The whole family really liked them. I made them exactly like the recipe with only one change, I used celery salt, instead of the salt the recipe called for. The rolling up of the egg rolls was a bit tricky at first, but I finally got the hang of it. These were really good, will make again with the restaurant style fried rice from this site. Nice change from the weekly dinner rotation!

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GoPenguins87

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 15, 2009

I have been making a similar recipe to this for years. I got it from a friend's grandmother who is Filipino and they are delicious! Her recipe also has carrots and celery as well. These take a little while to make but they are sooooooo delicious!!

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shanburns26

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2009

Delicious!!! Better than most restaurants around where I live. I didn't change a thing except being from (South Louisiana) I added cajun seasoning. Yummy!!! Definitely will make again and again!

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Heather

Cooking Level: Expert

Home Town: Erath, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Reviewed: Jan. 14, 2009

Im giving this 3 stars only because this is my first time making egg roles therefor i'm taking some of the blame. First of all i don't see why the cooking time is 20 minutes. they cook in 1-2 minutes in the oil. leaving them in for 20 minutes would be like asking for a heart attack :) i didnt have any sherry but i don't think that's an excuse for the lack of flavor. I was trying to show my dad off by making these but i think i will stick to my father's recipe.

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annie

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Reviewed: Nov. 30, 2008

This was a good recipe. Mine fell apart while cooking, I’m sure due to my error and not the recipe. Great taste but a little too time consuming for me.

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JO~Lite

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Nov. 3, 2008

great recipe, just didn't put sherry but we love them.

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TLAP2

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Reviewed: Oct. 22, 2008

Fantastic Recipe and pretty easy to make. I also used coleslaw so I didnt have to cut up the cabbage, but other then that I followed the recipe fairly close (sometimes adding more soy sauce or garlic). I would buy two packs of egg roll wrappers because I still had quite a bit of mixture. Also, if you are rolling all of the eggrolls before frying, don't stack them on top of each other, the juice leaks onto other egg rolls causing tearage.

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aknqtpie

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 14, 2008

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!

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