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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Reviewer:

hazel

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Ypsilanti, Michigan, USA

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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Reviewer:

Maryi Mauney

Cooking Level: Intermediate

Home Town: Denison, Texas, USA

Living In: Fort Belvoir, Virginia, USA

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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Reviewer:

LEAHmckay

Cooking Level: Beginning

Home Town: Ramona, California, USA

Living In: Menifee, California, USA

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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Reviewer:

Meya

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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Reviewer:

lnewlon

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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Reviewer:

meg1321

Reviewed: Jun. 30, 2009

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

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Reviewer:

LolitaGDL

Cooking Level: Expert

Living In: Guadalajara, Jalisco, Mexico

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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Reviewer:

Baby Potsticker

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

Reviewed: May 5, 2009

This was wonderful, thank you!!

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Reviewer:

cookin'mama08

Cooking Level: Intermediate

Living In: Elkins, West Virginia, USA

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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