The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Expert

Living In: Trophy Club, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 8, 2012
My DH and DS don't like egg rolls, but they loved these. Really good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Expert

Home Town: Plaistow, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 18, 2011
Excellent!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Intermediate

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

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Expert

Living In: Marion, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 12, 2011
Awesome eggrolls. Easy recipe. Family loves them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 26, 2011
These are incredible. They are completely work all the prep work involved.
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