I may be unfair giving only 3 stars, because I changed quite a bit. First of all I am mostly vegetarian, and after searching all over for a good vegetarian egg roll recipe, I decided to modify this one. I did not use pork at all. I bought a 16oz bag of coleslaw mix (cabbage and carrots) and shredded a bit more carrot into it since there wasn't much. I followed other reviewers' advice and used 2 tsp ginger and garlic powder instead of one. I mixed those two spices in with 2 T light soy sauce and 2 T water and sautéed it with the veggie mixture. I then added some pre-soaked rice noodles (because the most recent--and delicious--restaurant egg rolls I ate had that in them). I refrigerated the mix overnight to make the next day. I fried them using Smart Balance oil instead of peanut oil.
Results: Too much ginger. I would stick with the original 1 tsp. or maybe 1 1/2. The soy sauce was definitely needed, because I can't see how they would have had much flavor otherwise. The water/flour mixture did not hold the corners in place. The wrappers I bought (Frieda's brand) are kinda thick and didn't fry the inner layers all the way through. The wrappers also did not fry flat and super crispy like egg rolls are supposed to be. Got lots of air bubbles and overall texture was more like a fried thin flour tortilla. Peanut oil might have helped? I'll keep tweaking to get it right! Overall it's very quick and easy! Hubby liked them ok with dipping sauce.
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I may be unfair giving only 3 stars, because I changed quite a bit. First of all I am mostly...