This recipe was okay.

The best egg rolls I've ever eaten were made with mung bean sprouts and some cabbage and a good amount of black pepper.

Cheaper and better than takeout. The recipe was ok but I use fresh ginger and garlic and add some hoisin sauce, sesame oil, green onions and soy sauce to the ground pork.

Had to add couple tbs of soysauce and teriaki sauce to it inside filling. Also added onion I also added egg to the inside that made it slightly better. These are definitely better the next day because the cabbage is more flavorful.

I used this recipe as the basic plan for my egg rolls and they turned out great!

Very easy, very yummy! My whole family loved them. My husband said they were the best he's every had. I shredded the cabbage vs using the slicer on my processor. It gave them a finer texture which my family liked compared to the stringy cabbage from take out.

I am writing this while still chewing my first homemade egg roll. Even those I am an extremely experienced cook, I have to admit I've been afraid to make them myself. I purchased some store bought pork dumplings which were very tasty, but really expensive for what I got. So I decided to try my hand at them so that I could eat as many as I want. I made my first bath of potstickers and was not impressed with my results. When I purchase the dumpling skins I purchased egg roll wrappers too and thought I'd give it the old college try. I followed this recipe and some of the suggestions of other reviewers - add a little soy sauce, and about a cup of bean sprouts. After I cooked the meat I added the remaining ingredients to the skillet and cooked down any of the water coming out of the cabbage, then I rolled and fried them. Heaven! I was so excited they were perfect!

Absolutely NO flavor.

Used shredded cabbage and added fresh garlic, a little more ginger and some soy sauce. Pan-fried with just a little bit of oil- AWESOME! Entire family loved these.

These egg rolls are the best I've had. I used minced garlic from a container you buy at the store instead of the powder. I also used a package of coleslaw for the cabbage and carrots, made it much easier. I mixed the cabbage in with the meat after it was cook to help make the rolling easier. I also added about 1 tablespoon soy sauce to the meat mixture as other reviews suggested as well. I tried deep frying, frying in a skillet with a little oil and baking in the oven. I found that deep frying them make them very greasy. baking in the oven made the egg roll wrapper rubbery. Frying in the skillet with just a little oil was the best, they weren't too oily and were still crunchy. I've made these with both the seasoned sausage and plain ground sausage and I prefer the plain. These rolls are very meaty and with the seasoned sausage it was just too over powering. I uploaded a picture of one of the egg rolls I made picture #26. It shows you the inside of the roll so you can see how meaty these guys are. I was thinking about adding more cabbage, but my family protested saying they liked them the way they are, nice and meaty. I made Sweet and Sour Sauce II from this site to go with these egg rolls and it was the best sweet and sour sauce too! I will differently be making these over and over again! YUM