recipe reviews for:

Cindi's Egg Rolls

“These are the best tasting egg rolls you'll ever have. They're even better than the one's served at the Asian restaurants. My family just loves them. What's even better is that you can use a variety of different meats -- ground beef, pork steak, seasoned ground pork sausage, precooked shrimp -- or prepare them without meat for the vegetarians.”

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Reviewed: May 19, 2012

my hubby liked these. I used coleslaw in stead of shredded cabbage. I also used a red onion and a whole small green pepper. I baked them. will make again!

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Reviewer:

karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Apr. 11, 2012

I enjoyed these pork egg rolls. I omitted the green bell pepper because I have never seen an egg roll with that as one of the ingredients. Do not be afraid that you are getting too much cabbage because when it cooks down, you want to make sure you still have plenty of vegetable to balance the meet. We served ours with a little store bought sweet and sour sauce and really enjoyed our egg rolls.

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Reviewer:

mtbiketx

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Cooking Level: Expert

Living In: Trophy Club, Texas, USA

Reviewed: Jan. 8, 2012

My DH and DS don't like egg rolls, but they loved these. Really good.

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Reviewer:

Cheri

Reviewed: Dec. 24, 2011

Fantastic. I made half with the ground pork and the other half vegan with tofu. I also added a small can of sliced mushrooms and a handful of fresh bean sprouts. Other than that, I followed it exactly. They came out sooo fresh tasting.

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Reviewer:

Prius4ever

Reviewed: Dec. 24, 2011

These are soooo yummy! I used ground chicken, and added about 1/2 tsp. of chinese 5 spice and some soy sauce to the meat while it cooked. I also added a bit of soy sauce to the veggies while they were stir-frying. Best egg rolls ever! Thanks, Cindi! :)

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Reviewer:

Sarah

Cooking Level: Expert

Home Town: Plaistow, New Hampshire, USA

Living In: Manchester, New Hampshire, USA

Reviewed: Dec. 18, 2011

Excellent!

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Reviewer:

CherisseK

Reviewed: Sep. 6, 2011

Bloody excellent!! I rate this really highly. Perfect balance of everything. Lovely aroma and complex taste. Couldn't have been better. I just couldn't find the egg roll wrappers anywhere and ended up using rice wrappers which kind of split and fell apart. Didn't matter, licked the plate clean anyway.

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Reviewer:

Kangaroo495

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Moscow, Moscow (Federal City), Russia

Reviewed: Aug. 15, 2011

This was the !st egg roll recipe I ever used, I made few adjustments to these 2nd and 3rd time around, omitted green pepper, used brown sugar in place of molasses. Used 12-14 oz classic coleslaw, broccoli slaw and bean sprout bags all found in produce section and mixed them all together (saved prep time and we prefer more of the veggie "crunch") (The wrappers are in produce section I buy 2 packs. makes 42 rolls ) Added more soy sauce and no cornstarch, I don't drain the small amount of pork fat and seems they hold together better and adds a little more flavor. I add 1.5 to 2 Tablespoons filling in wrap and dab a small amount water on end to hold together.These are also great served with Hot mustard! After cooling them down I freeze them they reheat easily in the oven and maintain the crunch. Thanks Cindi for sharing your recipe was a wonderful inspiration to a food I didn't know could be made at home so easily!!!

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