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My review
Egg Rolls
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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Ingredients
1 h servings 275 calsOriginal recipe yields 12 servings
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Directions
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Prep
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- Place cabbage, bean sprouts, celery, and green onions in a large wok and stir fry over a high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir fry until cooked.
- In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over a high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove mixture from heat.
- Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together.
- Fry the wontons in 1/4 inch of vegetable oil until golden brown.
Nutrition Facts
Per Serving: 275 calories; 8.4 g fat; 29.2 g carbohydrates; 20.5 g protein; 84 mg cholesterol; 751 mg sodium. Full nutrition
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Reviews
Read all reviews 4656 Ratings
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Most helpful positive review
4/18/2006
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 ...
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4/18/2006
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 ...
7/5/2001
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 m...
10/12/2005
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 re...
3/31/2003
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 al...
3/21/2007
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 thes...
11/29/2010
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 T...
2/6/2005
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 car...
1/2/2002
Taste was a little strong but with some adjusting would be very good. My biggest problem was rolling the egg rols. They didn't roll very well & kind of came out square instead of round.