Reviewed: Nov. 16, 2009

I have found a new favorite! These were absolutley delicious. My husband (who doesnt like egg rolls:) devoured them! I only had a half of one left over for lunch the next day.

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cookingmomma

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Reviewed: Nov. 3, 2009

such a great blending of flavors. will be making these again

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kdaisy

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Reviewed: Aug. 28, 2009

I couldn't make enough of these to keep the family (and the neighbors) happy!

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Jeff PG

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Reviewed: Feb. 4, 2009

I had some eggroll wrappers left from making some southwest eggrolls (yum) and thought I would finally try making Asian style eggrolls. This recipe seemed easy enough and sounded tasty. As other reviewers suggested, I did substitute frozen shrimp for the canned, low sodium soy for the regular and garlic powder for the salt to cut down on the sodium level. I left out the bacon since we don't eat pork. I also didn't have any bean sprouts so I substituted napa cabbage which I sauted for just a minute to wilt. I was really looking forward to homemade eggrolls, but I have to say I was a bit disappointed with these. They were just ok but nothing special. For the amount of work these took and the mess of frying, they weren't worth it and I won't be making these again. I will stick to my local Chinese food restaurant's eggrolls in the future.

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peebsy weebsy

Cooking Level: Expert

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Reviewed: Oct. 24, 2008

Loved these! This was my first attempt at making my own egg rolls and I was delighted with how easy they were and how tasty. Will definitely be making these again!

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blondegermanfemale

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Reviewed: Jul. 10, 2008

I used fresh salad shrimp, I don't care for the canned stuff. I left out the chicken and bacon, just not in the mood for them. I could not find bean sprouts so I used cabbage. The end result was very good. I ate 4 of them. Thanks for posting!

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jan. 6, 2008

These were okay for me. I used cabbage instead of the sprouts, but they had a very strong salty, bacon flavor. I really like bacon, but for some reason these didn't taste too great. My husband liked them though.

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KendallGrace

Cooking Level: Expert

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Reviewed: Aug. 28, 2007

Very good, but I made a few changes since several people commented these were too salty. I used cooked salad shrimp from the seafood counter instead of canned, used 3 cups cabbage instead of bean sprouts and used garlic powder instead of garlic salt. I baked mine for 10-15 minutes, turning 1/2 way through, because I don't like dealing with the mess of deep frying.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Jul. 17, 2007

These were not very good. The shrimp was very rubbery and it was very salty. I might tyr it again w/ a few alterations.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Mar. 7, 2007

Loved everything about this recipe except the canned shrimp. Next time I'll use the frozen salad shrimp instead and I'm sure it will make it a 5 star recipe.

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TiredMomtoSIX

Cooking Level: Expert

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Reviewed: Mar. 1, 2007

Man were these good! I served them with store-bought plum sauce and they were gone before I knew it! Easy recipe to adjust to your taste as well.

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Kari the Amazon

Home Town: Bozeman, Montana, USA

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Reviewed: Feb. 23, 2007

These were terrific! Used about 1 c sprouts and 2 c shredded cabbage w/ 1/2 c shredded carrot. Added 1 t minced fresh ginger. Limited soy sauce so it wouldn't make rolls soggy - garlic salt was great to get the saltiness it needed. Very delicious - just as good (if not better!) than restaurant rolls! I used chopped shrimp, next time I'll add pork/chicken.

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Christine A

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Rockford, Michigan, USA

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Reviewed: Oct. 30, 2006

The first time I made these were last Thanksgiving, they are great! I can't wait to make them again!

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Shari

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Reviewed: Apr. 29, 2006

These were, in my husband's words...THE BOMB! They really were quite good. I served them with fried rice.

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Michelle Bovenkamp

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Mar. 27, 2006

These were delicious, would definetly recommend them to anyone. I kept the recipe as is because I love salty food, but if you don't I would use reduced salt soy sauce instead and substitue garlic powder for the garlic salt as another user suggested.

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MISSJ79

Cooking Level: Expert

Living In: Cardinal, Ontario, Canada

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Reviewed: Jan. 9, 2006

I serve these at family gatherings and they are a huge hit.

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SWEETHART72

Cooking Level: Expert

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Reviewed: Feb. 22, 2005

I decided to make these on a day when I was at home by myself and wound up wishing I had somebody at home to enjoy them with. I used cabbage rather than bean sprouts and added some fresh ground pepper to the 2nd 6 before I rolled them up. I like the ones with the pepper just a little better. Deep fried in peanut oil and yum!

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RAYBAN04

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Reviewed: Jun. 12, 2004

I changed the recipe just a little to our tastes after I made it the first time. But is by far the best eggrolls we have ever tasted. Far better than what you get at a chinese restaurant!!!

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SHONUFF1968

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Reviewed: Feb. 11, 2004

i was asked to make egg rolls and am i ever happy to have come across these.Although i substituted cabbage for bean sprouts{as there is alot of health contraversies}they turned out wonderful.I may not have followed the measurments to the tee i used the basic concept and was told they were the best egg rolls ever had.So i thank you!

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JOLOAD

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Reviewed: Oct. 29, 2003

These were very good and we all enjoyed them but we all agreed we prefer the taste of shredded cabbage over the bean sprouts. Also, I think cabbage is easier to work with and the wraps are easier to fold than with the sprouts. Because others complained of the salt content, I substituted the garlic salt for 1/8 tsp. garlic powder. Tasted perfect. This recipe is a keeper!

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