Reviewed: Mar. 28, 2009

The only change that I made was to use ground pork instead of ground beef and I left out the msg. Instead of getting the bigger shrimp and chopping, I had the small frozen salad shrimp on hand and used them.

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shushy57

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 9, 2008

These are really really good. The kids loved them. Super easy I used ground pork with the veggies and also added carrots. I like these with the wonton wrappers because they are the perfect size for the younger kids! Thanks for a great recipe!

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momofmany

Cooking Level: Expert

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Reviewed: Dec. 4, 2007

I haven't eaten it yet, so, I don't know how good it is, but it sounds completely envy-earning

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Skylord

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Reviewed: Sep. 23, 2007

We followed the recipe exactly with the exception that we used egg roll wrappers. The 3 tbsp oyster sauce was definitely way too much. I would use about half that or even just 1 tbsp. Also I didn't care for the ground meat in this. I think ground pork would have been a lot better. The egg rolls come with very easy directions on how to roll them. May try this again but agree it is a ton of work.

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pionergirl

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Centerview, Missouri, USA

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Reviewed: Mar. 21, 2007

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!!

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CATHY L

Cooking Level: Expert

Living In: Fall River, Massachusetts, USA

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Reviewed: Jan. 20, 2007

I used egg roll wrappers to make these, left out the MSG and added more seasonings. These are so wonderful and my kids beg me to make these all the time. The oyster sauce gives these great rolls a wonderful flavor. Thanks so much Donna!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 7, 2007

These tasted really good. A lot of work, but worth it.

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Sandie

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 7, 2006

Easy to prepare. Great flavor. With the extra filling, I plan to prepare asian ribs for tomarrow nights dinner. I'll simply warm up the cabbage and lay my cooked ribs in the center.

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crunchycookie

Cooking Level: Intermediate

Home Town: Whispering Pines, North Carolina, USA

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Reviewed: Sep. 14, 2006

These egg rolls are the bomb...and I've gone through my fair share of egg roll recipes! I used large egg roll wrappers, used 2 lbs. ground turkey and omitted the shrimp. I used shredded carrots in place of the sprouts and upped the green onions to five instead of two. Thanks to IRISHMOM1 and KARONA1958 for their suggestion on using the bagged shredded cabbage...it saved some time. I omitted the oyster sauce and the MSG and added 2 tbsp. wasabi. Delish! Will probably cut the recipe in half next time as I still have some scrumptious egg rolls for the family dinner tomorrow as well as about 1 1/2 c. of filling left but I don't believe that I'll hear any complaints. Served these with Oriental Dipping Sauce from this sight (which I also highly recommend!) Thank you SO MUCH Donna! Excellent!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Sep. 5, 2006

I did'nt think that this was near worth the time or effort it took to prepare.

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streetgang

Cooking Level: Intermediate

Home Town: Cleburne, Texas, USA

Living In: Conroe, Texas, USA

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Reviewed: Apr. 18, 2006

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.

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IRISHMOM1

Cooking Level: Expert

Home Town: Wilmington, Massachusetts, USA

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Reviewed: Apr. 9, 2006

These are good, but would be better with some good Chinese Five spice powder for flavor!!!!!!!!!!!!!!!!

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Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Feb. 3, 2006

These dont have five star taste, but they are pretty good and easy to make. I made them in a big batch and froze the uncooked extras individually wrapped. They cooked up great from frozen in the deep frier and were a really easy snack. I would make these again.

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Elyse Alexander

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Reviewed: Oct. 18, 2005

I changed the sauce (since I didn't have oyster sauce) by adding a little rice wine vinegar and it came out fine. It was a lot of work/time consuming wrapping the egg rolls -- next time I will buy larger wonton wrappers. Other than that, they were great!

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ANGELSHARK

Cooking Level: Expert

Home Town: Delaplane, Virginia, USA

Living In: Sacramento, California, USA

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Reviewed: Oct. 12, 2005

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.

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STEFANY21

Home Town: Louisville, Kentucky, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 6, 2005

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!

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 8, 2004

We thought these were pretty good, but not our favorite egg roll recipe.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Dec. 3, 2003

I made these with my class. They are so easy and very delicious! I did not use the MSG and I used a can of shrimp due to the cost. They turned out very nicely. Next time I am going to use only bean sprouts and buy another package of wrappers because it made 25 egg rolls and they were BIG! Great recipe!

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JENNIFERTAYLOR1

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Reviewed: Aug. 24, 2003

These are so good! I will get better at wrapping them up ,but man my family sure ate good last night! Thanks for the recipe

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Lori

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Reviewed: Mar. 31, 2003

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.

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KARONA1958

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