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Authentic Chinese Egg Rolls (from a Chinese person)
Reviews:
January 17, 2008

I used this recipe as a base for creating a great tasting egg roll. I omitted the following: bamboo shoots, pork, MSG. I used 8oz. fresh white button mushrooms, chopped, in place of the wood ear mushrooms. I threw some shredded, cooked chicken in half the egg rolls. I didn't refrigerate the cabbage mixture until cold (didn't leave myself enough time for this step.) I used an ice cream scoop to put a small pile on each egg roll wrapper and then wrapped and fried as directed. These had a great flavor - my husband said they were better than he's had in a Chinese restaurant and our 2 1/2 year old son loved them too. We could have eaten the whole batch (it made about 18 egg rolls,) but we showed some restraint and I froze the rest. They re-heat great in the oven (still crisp!)