Reviewed: Aug. 11, 2009

Really good, really simple and easy. And they taste and feel like real egg roll wrappers!

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kinse10

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

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Reviewed: Jul. 18, 2009

I had the hardest time with these, and I did do them right to a T. When I used them for egg rolls they kept breaking apart or coming undone despite my good attempts. It was incredibly frustrating, so I gave up and bought some egg roll wrappers at the grocery store, and in the end I am glad because they tasted and looked as authentic as egg rolls can get!

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sugarplum9085

Cooking Level: Expert

Living In: Williamsport, Pennsylvania, USA

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Reviewed: Jun. 30, 2009

I think they taste very good, my mom and my daughter loved them.

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LolitaGDL

Cooking Level: Expert

Living In: Guadalajara, Jalisco, Mexico

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Reviewed: Mar. 17, 2009

very easy to make, not exactly like the ones you buy at the super market but still very good. Thanks for sharing!

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Giselle

Cooking Level: Beginning

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Reviewed: Feb. 9, 2009

Make sure your batter is fairly thin! Don't use the given proportions verbatim but rather use your judgment to make sure they'll flow out so that they wind up nice and thin. Otherwise you'll wind up with little pancakes.

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DavidP

Cooking Level: Intermediate

Home Town: Sharon, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 25, 2008

These are fantastic, filled them with curried beef, onion, bean sprouts and curry powder. Who needs take aways when there just as easy to make yourself.

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David Bailey

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Reviewed: Feb. 21, 2008

These are very good! I put some shredded cabbage & carrots and canned chicken & terriyaki sauce & used that to stuff them. They were so easy. I used a spoon to spread them as thin as I could get them. Mine turned out crepe-like, but I loved it!

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Jabooshi

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2007

this was my first time making wrappers and egg rolls but it seemed to me the batter was too thick so i added some water to it. i used whole wheat flour and it turned out great.

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Tinabanana

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Reviewed: Apr. 28, 2007

Excellent! I added parsley flakes for color and some onion powder for a little flavor and they were super!

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NANCY861

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Feb. 9, 2007

These work great, but are definitely an acquired talent! I made them in a small frying pan set just below medium. I actually used about 1/8 the batter per wrapper (not 1/4), but doubled the recipe so I could throw out ones I ripped. They ended up being 5-6" by 5-6" (I tried to make them square-ish so they'd be easier to wrap). Be careful not to over cook them - the bottom side should be barely, barely golden, the top just barely not wet. Let them cool for a minute before wrapping, or they tear. Don't let them go too long, though, or they crack. DO NOT OVER FILL! Each wrapper makes one egg roll appx. the length of your thumb and 2-3 times the size. Good luck!

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janae

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 28, 2006

I also found these wrappers to be thick, but they were still tasty. Thank you for sharing.

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Melissa H

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Carlsbad, New Mexico, USA

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Reviewed: Jun. 5, 2006

I made this recipe tonight and I had a similar experience to the people who said it was thick and like a crepe, even after I added my filling and fried it...but it still tasted delicious.

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LOISLOVESFOOD

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Reviewed: Mar. 27, 2006

Did not enjoy this recipe at all. Maybe it was just me, but the wrappers turned out very thick and didn't get crispy once I used them to make eggrolls.

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MISSJ79

Cooking Level: Expert

Living In: Cardinal, Ontario, Canada

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Reviewed: Mar. 12, 2006

My wrappers kept cracking. I honestly have no idea if I cooked them too little or too much, because the temperature suggestions made no sense. The ingredients may have been right, but without better instructions on how to cook them, it just won't work.

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EMILY91183

Cooking Level: Expert

Home Town: Canonsburg, Pennsylvania, USA

Living In: Elkridge, Maryland, USA

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Reviewed: Mar. 1, 2006

This is a great recipe for homemade egg roll wrappers. Have some patience - it does take a little practice, and make sure you roll them thin. I had no problems with them turning out like "crepes." Just make sure you fry them long enough after filling.

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Feb. 3, 2006

This a great recipe. (I have used thhis recipe for more than 30 years) I often have to double or triple it. If you have any dough left - bake it with cinnamon and sugar as a treat.

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SASSAFRAS245

Cooking Level: Expert

Home Town: Winamac, Indiana, USA

Living In: Rochester, Indiana, USA

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Reviewed: Oct. 6, 2005

This is not like any egg roll wrapper I've encountered. This made a crepe. Not what I was looking for.

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LIZ1888

Cooking Level: Expert

Home Town: Lansing, Michigan, USA

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Reviewed: Jan. 22, 2005

The egg mixture for these wrappers came out way too thick & lended a very doughy and chewy texture. Am I doing something wrong?

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Melissa Abercrombie

Cooking Level: Beginning

Home Town: Oklahoma City, Oklahoma, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Aug. 3, 2004

These were fabulous. I bought rice paper instead of egg roll wrappers and thought I was doomed (I had already made the filling and everything!). Luckily my husband checked Allrecipes. This recipe saved my dinner. It didn't make enough, so I had to make another batch (even for just the 2 of us). But they are SO easy it wasn't a big deal.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Oct. 16, 2002

Tasty, easy and great to use! Try them with the sambusa recipe here on allrecipes, or eat them by themselves. I found that a skillet was much easier to use than a wok.

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STEPHMIT

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