Reviewed: Feb. 9, 2011

These are amazing! It was a hit all around. what a great balance of flavors. I served these egg rolls with my homemade pork stir fry and sticky rice.

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23 users found this review helpful

Reviewer:

jc3

Cooking Level: Expert

Home Town: Eagle River, Alaska, USA

Reviewed: Jan. 24, 2011

I am giving 5 stars! Other ratings are not fair. You can't bake these in the oven and think they are the same as fried. Don't rate a recipe unless you follow the instructions as written. Thank you!

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15 users found this review helpful

Reviewer:

Suz

Cooking Level: Intermediate

Living In: Faribault, Minnesota, USA

Reviewed: Nov. 3, 2007

I think I did these wrong, but followed the recipe fairly closely. The sauce was horrible and watery, and baking these produced a floury, really awful tasting item. I don't know what I did wrong. Deep frying would have been a huge improvement.

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11 users found this review helpful

Reviewer:

BP3

Cooking Level: Intermediate

Living In: Waterville, New York, USA

Reviewed: Dec. 11, 2005

We loved these! I think I'll follow the other raters review and add some stuff to make the crab go farther. Also, the crab in the bag works fine for these if you don't have a grocery nearby that sells lump crab. The sauce is great!

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39 users found this review helpful

Reviewer:

CarolC

Reviewed: Feb. 24, 2005

I added a few things to the crab meat to give it more flavor and stretch it out further; 1/2 cup of sliced green onions, 1/2 cup of chopped water chestnuts, 1/2 cup juliened carrots. This allowed me to use 24 egg rolls instead of a mere 15. I baked mine for 15 in a 400 degree oven (turn 1/2 through cooking) so they won't end up greasy. The dipping sauce has fablous flavor, would definetly make it for more than just these eggrolls.

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63 users found this review helpful