Reviewed: Nov. 9, 2009

Very easy and very good. A bit bland for our taste, but with some sauce - delish! Made them with my kids and we all enjoyed the process and the finished product!

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TNCMEYER9

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Reviewed: Nov. 7, 2009

Looks like a 5 star rating would apply .I would like to make these for a holiday party. Has anyone made them in advance and frozen then reheated them? Maggie

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Maggie

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Reviewed: Nov. 7, 2009

Great tasting eggrolls, very easy to make. I just didn't get them real tight.

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savarulz

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Reviewed: Oct. 27, 2009

There were great! Made my own wrappers though. Everyone loved them

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Sarahkay

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Reviewed: Oct. 27, 2009

The instructions were great, a fantastic springboard recipe. I used spicy ground pork and doubled the meat (I am surrounded by males in my family :) Everyone thought they were fantastic!

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lovebeingamom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Twin Falls, Idaho, USA

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Reviewed: Oct. 23, 2009

Really basic starter recipe, filling needed tweaking to be flavorful. I added more garlic, some hosin and soy sauce and it was better. Reduced the amount of pork, it overpowered the veggies and no need to pre-cook.

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Kate1582

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2009

yummy! subbed pork with meatless crumbles (vegan). I love the cabbage. Made again and threw in mushroom and water chestnuts.

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Jane Dough

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 15, 2009

I did stir fry the carrots and cabbage for a few minutes just to soften them a bit, I added some soy and oyster sauce then mixed in the cooked pork before assembling the rolls. We dipped these in some sweet chili sauce which was perfect. Served with Szechwan shrimp and fried rice.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Oct. 15, 2009

With the changes I made, this was definitely 5 star! 1.) I doubled the amount of spices. 2.) I subbed the cabbage with shredded zucchini, added some shredded green bell pepper, and green onions along with the carrots, which I sauteed a bit to soften before assembling. I also put a bit of teriyaki sauce in the veggies. 3.) Instead of the pork, I used shredded teriyaki chicken. 4.) I didn't deep fry, rather I covered the bottom of a pan in olive oil, and cooked them until brown and crispy. I served with Sweet and Sour Sauce, white rice and sesame green beans. Thanks for a wonderful basic recipe!

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happywife05

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

You only have to read the ingredients to know it will be bland. But I'm giving 5 stars as this is an excellent base recipe. You can add whatever you want to your own liking. I used 4 cups cabbage, added 2 green onions,sesame oil, soy sauce and fresh garlic. I omitted the flour water mixture and used a raw egg to bind the ingredients. I used another egg to brush along edges of rolls to make it stick together better. I didnt roll with the point toward me. Did them as a square. They were really fast and better than some restaurant ones I've tasted.

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SANDYQ1

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Reviewed: Sep. 30, 2009

i made these egg rolls and they were AMAZING. i took the reviews advice and used spicy pork sausage doubled the spices and used coleslaw mix. everyone i have made them for said they were the best egg rolls they ever had. very flavorful!!!

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mjnohner

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Reviewed: Sep. 24, 2009

Without any sauce in the meat - the innards fell out when eaten. I added 2 tbsp of Szechuan sauce to the meat, which binds everything together perfectly and give a great flavor. I have used to recipe with both ground chicken and ground pork. I usually make 2 batches at a time and fry half the batch at just 3 minutes. They go into the freezer and are reheated at 350 for 5 minutes. Prefect crispy taste!

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SACH008

Cooking Level: Expert

Home Town: Clovis, New Mexico, USA

Living In: Pie Town, New Mexico, USA

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Reviewed: Sep. 21, 2009

i did like everyone else and doubled the ginger and garlic. I added some sweet and sour sauce and "rooster" sauce (hot asian sauce with a rooster on it) to the pork and cabbage mix. It came out great; a little sweet, a little spicy!

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lookingaround

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Reviewed: Sep. 2, 2009

I found out, after I'd made my shopping list, that my grocery store doesn't carry ground pork or egg roll wrappers. I checked another grocery store, and they didn't have them either. I used to make egg rolls with my grandmother ten years ago, and she lived in a very small town about forty-five minutes from here and they sold them there. ?!? Oh well. So, I used ground turkey and made my own wrappers. I also used fresh garlic instead of the powder. The homemade wrappers didn't turn out so well, but the egg rolls were good. They were three stars with my wrappers, but I'm sure they'd easily score four with the real thing -- so I'm rating four.

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Aug. 27, 2009

These were really good. I used left over pork roast from the Roasted Pork Loin recipe from this site. I diced it very fine, subbed fresh ginger (3 Tbsp) and fresh garlic (2 tsp) for the powders, and just sauteed briefly to meld the flavors. I added coleslaw mix for the cabbage/carrots, a splash of sesame oil and a splash of soy sauce. I let the cabbage soften just a bit and took it off the heat. Wrapped as recommended (first time doing it...not hard at all) and fried in a skillet with vegetable oil. The family LOVE these. I think the fresh ginger and garlic made a HUGE difference on these. Very bright flavor for sure. I served them with Sweet and Sour Sauce 2 from this site. I received the best compliment possible a cook can get in this house, "Please make this again, Mom....sooon!" Leftovers going in to the lunch boxes tomorrow!!! Thanks for a really good recipe! (4 stars for the change in spices)

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B&K Mom

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Reviewed: Aug. 25, 2009

I added extra seasoning to the meat and we still found these to be very bland.

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therinoa

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Reviewed: Aug. 23, 2009

These came out wonderful. I was slightly intimidated by the idea but had picked up the wrappers on a whim and decided to give it a try. I actually had an "oops" when too much powdered ginger fell into the pot - but it was not a problem. I think you have to remember that the vegetable mixture is not being seasoned so the pork mixture is better when heavily seasoned. I also added about a tablespoon of soy sauce to the meat. I threw in a whole bunch of sliced scallions too since I had some on hand. My husband is picky and he felt these were just as good as any Chinese restaurant would serve. Will definitely add to the recipe arsenal!

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Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 22, 2009

Very good. I added a bit more seasoning to the roll, pepper, garlic, ginger, salt, & sesame oil. Made large batches and froze the extra. Reheat easily in the oven to crisp.

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AJJONKMAN

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Aug. 14, 2009

This was the first food I've fried (besides our rare chicken fried steak) in literally five years, and they were very good. My husband really enjoyed 'em, but I'm not a huge fan of egg rolls. I did eat a whole one, and that's saying a lot. They were super easy to make, but they're not as good as my mom's so that's why I gave it 4 stars. I used fresh grated ginger, a bit more garlic than called for,salt & pepper, and a drizzle of sesame oil in the ground pork. Served with Fried Rice Restaurant Style, and Sweet, Sticky, and Spicy Chicken from the site. My son told me we need to have this more often! =)

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I ♥ allrecipes

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2009

Great recipe.. very easy to make. My boyfriend who is very meat and potatoes kind of guy loved them as well. I made a double batch and placed the leftovers in the freezer for a later date. Thanks!

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Cindy1982

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