Skip to main content New<> this month
Get the Allrecipes magazine
Authentic Chinese Egg Rolls (from a Chinese person)
February 17, 2009

These were pretty good. The filling was a little bland so before filling them I added a little bit of powdered ginger. That helped a lot. We fried half of them and baked half of them sprayed with PAM. The fried ones were better and had the restaurant-style texture. The baked ones were good too just a little too crispy. However, since we are not big fans of frying food next time we will probably bake them all since they were still pretty good. These freeze well too. We did freeze some that were uncooked and baked them the other night. I would recommend seperating them with parchment or wax paper before freezing otherwise they will stick together. Thanks for the recipe.