This recipe is a great base! I'm sure it's bland if you follow it exactly, so read the reviews for additions! I cooked 1 lb. pork in a small-ish spaghetti pot. I seasoned it with 1 tsp each: ground ginger, garlic powder, onion powder, celery salt, Chinese 5 Spice (McCormick), and a few dashes of soy sauce. I then added a 16oz bag of coleslaw mix; it filled up the pot. I then re-seasoned again, the same as above and stirred to mix the cabbage and pork. Filled as directed, wetting my fingers with drops of water to seal instead of the "glue". They kept flipping themselves in the oil, but I had better luck by putting them in sealed-side down. Next time I won't add as much of the Chinese seasoning to the cabbage, probably only 1/2 tsp. It has cinnamon in it. However it did make a huge difference in making the egg rolls taste "Chinese". I made a total of 17 egg rolls with the filling.
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This recipe is a great base! I'm sure it's bland if you follow it exactly, so read the reviews...