Reviewed: Mar. 8, 2012

i don't know what to say when people rate a recipe and change the recipe all up..this is beyond me..people give it a rest..geez

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Reviewer:

cajunmamma

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Reviewed: Feb. 29, 2012

These were great! I subbed a bag of colw slaw mix for the bean sprouts, cooking it in a little oil, along with some garlic powder, chopped green onions and all of the other ingredients, until tender. I really didn't measure anything as far as seasoning, just tasted as I went along. Also, I used frozen (thawed) salad shrimp in place of the canned, which I added in at the last minute. I was quite surprised how well these flavors all went together...I would've never thought to combine them myself, but I'm glad I tried it b/c we loved it! I got 12 out of this recipe. I will def make these again! Thanks for sharing. :)

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Reviewer:

Christina

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 25, 2012

Can you say fresh and delish...I only use shrimp, cabbage and carrots as the mix. Lovely.

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Reviewer:

Kelly

Cooking Level: Expert

Living In: Lanham, Maryland, USA

Reviewed: May 13, 2011

These were pretty good. I used some left over chicken breast and precooked bacon. Didn't have any bean sprouts but cabbage was a nice substitute. Though, I did saute the cabbage in the skillet for 15 minutes or so. Used garlic powder instead of garlic salt, didn't have that. My egg roll wrapper package had 15 wrappers so we made them kind of small to use all the wrappers. I really would have liked to have them a bit on the large side though. That way their not too 'doughy' tasting, if you know what I mean. Have the white of one egg in a bowl handy to seal the ends of your egg rolls towards the end of rolling the up....just use a small brush. A NEW paint brush works great (the small ones). I deep fried the egg rolls at 350 degrees for 3 minutes PER SIDE. Any longer and they'd be burned.

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Reviewer:

1gdcowgrl

Home Town: Marlow, Oklahoma, USA

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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Reviewer:

cookingmomma

Reviewed: Nov. 3, 2009

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

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Reviewer:

kdaisy

Reviewed: Aug. 28, 2009

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

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Reviewer:

Jeff PG

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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Reviewer:

peebsy weebsy

Cooking Level: Expert

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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Reviewer:

blondegermanfemale

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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