This recipe was AWESOME with some added seasonings to the meat. I added some onion salt and garlic salt and some seasoning salt. Will DEFINITELY make again!

Excellent! Even my 6 year old at these and he is very very picky! The only change I made was that I used 2 cloves minced garlic instead of the powder, I used a bag of coleslaw, and added a handful of green onion. I also didn't use the flour paste mixture I just used a little egg and water to seal the rolls. WONDERFUL!!

These are awesome! Every cook is going to tinker with the spices to their liking, otherwise we wouldn't be good cooks. Since I have a 2 & 5 year old, I put all my veggies & meat in the food processor to chop it fine, so I didn't have to see the danglies hanging from their faces. THEY TURNED OUT GREAT with the kids and hubby begging for more.

This is great recipe to help start you out. I added a can of cooked shrimp and a mixture of soy sauce, 2 tablespoons of creamy peanut butter and pinch of sugar to the cooked cabbage and pork mixture, very yummy, the whole family goobled them up and asked for more. This was a great recipe to help feed my chinese food addiction. Thanks!

Very good. I used a chicken and pork combination on mine and added chopped waterchestnuts, more ginger, more soy, a little sesame oil and a little dry hot mustard. I had some cruddy wrappers, so wrapping was an issue (but totally separate from the recipe). Thanks - I don't want to do this again for a while, but only because I hate wrapping. :)

Great recipe but will add more flavor to the coleslaw mixture perhaps some teriyaki and soy? I will play around with it and see, but for the most part great recipe thanks bunches!

They may have been the best egg roll recipe until I almost ruined them! lol... Decreased the meat, which was better for us... I used shredded cole slaw pkg. which was easy and I thought brilliant except the purple cabbage in it left a bitter taste and after being cooked is no longer purple, but ugly dark brown. I added some Chinese Five Spice, (mistake) nobody in our house liked the flavor but me. I ended up eating all the egg rolls myself! Be sure your wrappers are at room temp. too or they'll tear! I do suggest egg instead of the flour paste for making them stick (maybe that's why they're called egg rolls?)... I will make these again because they are easy and we love egg rolls. Practice makes perfect they say!

It did taste a little bland. Next time I will add more spices.

This was a great and different change that the kids as well as hubby loved. They had a great flavor and were not too complicated. Served with Husion sauce, hot mustard, and Soy sauce.

These were really good and easy. The outside consistency was perfect. The inside was good, but I too, would try to tweak to give it more flavor. A really good "jumping off" point for egg rolls.

My mother used to make egg rolls very similar to this, but she put around 5 thoroughly cooked scrambled eggs in it. Yummy!

These were okay, but they definitely need some more spices. They were a little bland.

My hubby and I just loved these! I cooked the pork mixture in the morning (cooking the carrots and cabbage w/it, and adding a few TBS. of chopped onion and a dash of soy sauce). Then I put it in the fridge until dinnertime, when I was ready to make dinner. The folding directions were really good on this recipe- which was good for me, since I've never made anything like these before. I loved the flour paste too- it was just like glue and my egg rolls stayed shut tight. These made way more than 8- I don't know how many egg wrappers my package had, but I believe it was about 20, and the pork filling was the exact perfect amount for the 20 egg wrappers. I fried these in my small 8-inch skillet in about an inch of canola oil- 3 at a time. I kept the temp of the oil steady (with the help of my instant-read thermomter). We had these with fresh pineapple, sweet and sour sauce and fried rice (both from this site).

It is definetly a good start. It needs more flavor though. I will try the soy sauce next time and more spices. And I think I might cook the cabage and the carots with the meat at the very end to tenderize it. But they were good. :-)

This recipe is a good start, but I agree with the other reviews that the meat mixture was way too bland. After adding soy sauce to the meat, and doubling the other seasonings, it tasted much better. And the flour mixture was completely unnecessary- we just sealed the wrappers with water. Worked perfectly.