Recipe by Donna
"Wontons are a great meal or appetizer. Once they have been put together you can either fry them or steam them, both ways are delicious."
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1 (16 ounce) package
lean ground beef
shrimp - peeled, deveined and coarsely chopped
1 medium head
cabbage, finely shredded
monosodium glutamate (MSG)
I thought this was good, but I added a little flavor to it by adding some freshly grated ginger. I also used ground pork instead of ground beef. But the HUGE time saver I found is when I used a bag of mixed cole slaw instead of chopping cabbage. Wrapping can be tough until you get the hang of it, but the tast is worth it.
I LOVE EGG ROLLS
My husband is a Shrimp egg roll lover & I have a hard time finding them in the store for him. But then I found this recipe on this site & he got very excited when he seen the recipe & even did most of the work making them. The only thing we changed was we bought both wonton wrappers & egg roll wrappers because he preffered the egg roll wrappers he said they were easier to work with. He absolutely LOVED them. Next time we will make another batch & freeze some he said 2 to a package for a quick fix.he's already talking of making them again & it had only been a week. Thank-you for this wonderful recipe from both my husband & I.
Mmm, Mmm :) These fried up nicely! I've never made eggrolls before so I was skeptical. They did take a little time to make but they were worth it. I left out the ground beef & MSG and the recipe was still great. Also, I used large wonton wrappers.
Very good base recipe. I did use pork instead of beef. I used the cabbage that was already shredded in the bag but I only used about half of it because when you go out to get these there is always too much cabbage in them. I also added just a small amount of fresh grated ginger. I used the large wrapper instead of the small and I deep fried them. Really great flavor. I will make these again for sure. My hubby loved them.
FANTASTIC! I used some suggestions from reviewers: used the coleslaw mix in a bag, sub ground pork for the beef, and omitted the MSG. One thing I did notice was that the first time I made these, I rolled them earlier in the day to cook at dinner and the wrapper got soggy. So the next time, I strained out the broth from the meats & veggie mixture before I rolled and they came out perfect. I also lash froze a few before cooking, wrapped them, and cooked later in the week. It worked like a charm, just defrost partway before frying and no problem! Thanks so much for the post...I'll make these often!!
I've never eaten an egg roll that contained ground beef - and I didn't like the idea of it - so I left it out and used pork diced very small. I also substituted the celery with finely grated carrot, and omitted the msg. I have to say these turned out MUCH better than I expected! I didn't find the rolling-up tricky at all, and they tasted great! Next time I might add a little Chinese 5-Spice for a little more flavor. Excellent recipe! Thanks so much, Donna!
Good egg rolls, but would be restaurant quality with a few minor changes. 3 TBSP of oyster sauce was way too much; made the rolls taste too fishy. Next time I'd try 1-1/2 TBSP or less. Also, 5 TBSP of soy sauce was a little too much in the sense that it made the egg roll filling (still in the wok) a little too soggy. Next time I'd try 3 TBSP of soy sauce and add more if necessary at the end during the taste test before rolling. I also added 1/4 tsp of ground ginger because it's a flavor usually found in egg rolls. I used a 1 LB. bag of cole slaw mix (without dressing) instead of a head of cabbage for convenience. Use ground pork instead of beef, and next time I might skip out on shrimp because I don't think it added much to the egg rolls, but I'll have to see about that. With those changes, these egg rolls should be better next time around.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 75
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