Reviewed: Jul. 13, 2012

Awesome recipes! Decided to cook the veggies in olive oil for about five minutes to 'soften' them. After mixing the meat and veggies together made a 'sauce' to pour over the mixture for added flavor. In a separate bowl mixed: 2 tablespoons of soy sauce, 2 tablespoons of sugar and 2 tablespoons of sweet and sour sauce. I poured this 'sauce' in the meat and veggies mixture prior to filling the egg rolls. This provided a lot of flavor and there was no need for extra sauce to dip the egg rolls in.

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Reviewer:

afreeman82

Cooking Level: Intermediate

Home Town: West Palm Beach, Florida, USA

Reviewed: Jun. 30, 2012

These were alright. I was a little disappointed because the reviews said they taste so authentic, but not similar to the ones I have at our favorite, local, Chinese restaurant. There was something missing and I will try to find the ingredient that makes the difference. Satisfying but not extraordinary.

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Reviewer:

OdaMae

Cooking Level: Expert

Living In: Corpus Christi, Texas, USA

Reviewed: Jun. 19, 2012

I used a fry daddy and these came out great. I doubled the garlic and ginger, used coleslaw mix and added bean sprouts, and sauteed it with soy sauce. These were fantastic and I will be making them again.

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Reviewer:

Marilyn

Cooking Level: Expert

Home Town: Rowley, Massachusetts, USA

Reviewed: Jun. 18, 2012

I made these for me and my sister, who knew egg rolls were this easy to make, i added some shrimp to mine and i seasoned the ground beef with extra seasoning. these were a huge hit you cant go wrong with this recipe

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Reviewer:

kacycook

Reviewed: Jun. 17, 2012

First of all-Wow! This was my husbands father's day dinner request, since he grew up eating his Mom's. Naturally I was hesitant to try these since the MIL is such an amazing cook. But now I can say I have found the ultimate egg roll recipe! My first try making it and they turned out amazing! The husband heartily approves!

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Reviewer:

Jbry11

Reviewed: Jun. 11, 2012

Easy recipe; but extremely bland. The balance of ingredients were nice; but not the flavor. A couple of notes. I used fresh rather than ground ginger and ground garlic.. Also, I added hoisin, sesame oil, and a dash of fish sauce. Also, using fresh ginger and garlic; I added a lot more. I tasted the pork and continually added the ingredients until I got a nice flavor. One tip that I like to do is that the pork should be rendered very slowly, so it doesn't dry out. I cooked the pork in just a bit of water, simmer slowly. The water evaporates, but leaves you with a very fine moist ground pork. It is a nice recipe for ease; but extremely BORING in flavor

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Reviewer:

SarasotaCook

Reviewed: Jun. 10, 2012

This was my first time making egg rolls and I thought they were just okay but they are better than Chinese take out - I'm used to my mom's Vietnamese egg rolls. No one can make them like mom can! I did add soy sauce, fish sauce, mushrooms, ground shrimp and used fresh garlic instead of powder. My husband thought they were great

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Reviewer:

M Beth

Cooking Level: Intermediate

Home Town: Xenia, Ohio, USA

Reviewed: Jun. 3, 2012

When I make these, I make enough to freeze, send some to my family and friends, in other words I make a lot :) I can't say I've ever tried the flour mixture in it? maybe someday. Excellent recipe!

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