They are a little time consuming, but they're definitely worth the effort. You can substitute shredded chicken or pork in this recipe. Serve with hot mustard.
These are the best egg rolls ever! I fried some and baked some in the oven at 400 F for 30 min.
Read MoreAmazing, though I think it was lacking in something. Next time I think I'll add some oyster sauce or something like that.
Read More These are the best egg rolls ever! I fried some and baked some in the oven at 400 F for 30 min.
these came out tasting JUST like egg rolls you get from a chinese restaurant! i added a little imitation crab, but other than that followed the recipe. i also didnt fry at the end, i brushed with olive oil and broiled them for about 5 min and they got crispy on both sides. didnt feel like the mess of frying. they were still great!
Very good family liked them! to save time i used the cabbage and carrots that come in the bag for coleslaw! Saved me a lot of time and clean up!
Amazing, though I think it was lacking in something. Next time I think I'll add some oyster sauce or something like that.
This recipe turned out great. It was easy to make and everyone loved it! It says 8 servings, but this made 16 egg rolls to be exact!
These were not bad, but we did not prefer the taste of the shrimp; it seemed to overpower the entire roll. I'll probably try this again sometime using chicken.
These egg rolls were De-lish! My husband and I fought over the last ones! Definatly a recipie I have passed on!
Another recipe that deserves more than the five stars allowed!! This was my first time making egg rolls (even after 30-plus years of cooking, the concept always seemed too intimidating to try), and they turned out to be the most fantastic egg rolls my husband and I have ever had. I did eliminate the bean sprouts...only because I did not have any in the house...and I steamed and chopped fresh shrimp instead of using canned. I also subbed dried red-pepper flakes for the black pepper, and these came out tasting better than my now "OLD-favorite" egg rolls at my favorite Thai restaurant. These proved so much easier to make than I ever could have imagined. I found that I did not need the cornstarch mixture to seal the wrappers; I used the moisture from the bottom of the bowl that the filling had been sitting in. I had absolutely no issues with the wraps coming apart, and didn't need to use any toothpicks. This is a fantastic recipe!! I would urge anyone who loves egg rolls to try this recipe; you will be shocked at how easy they are to make. Thank you so much for posting this recipe Rouver, I will be using it often!
Just great! Used different ingredients but followed the steps and amounts given. Keeper for sure!
I omitted the bean sprouts, celery and shrimp and made mine with two cooked and chopped up chicken breasts (could probably even use more chicken) I also added 2 Tablespoons chopped fresh ginger root, an extra carrot, extra soy sauce to taste and dropped a few drops of sesame oil to the vegetable oil for extra flavor. In all these are the best egg rolls I've ever had, I am thinking adding the ginger helped the flavor a lot. Next time I will try baking them just to be healthier. Wonderful! Thank you Crystal
Easy and Delicious! The only thing I added was some grated fresh ginger just because I happened to have some! I did use the coleslaw mix just because its so much easier...saves so much time! I froze half of them uncooked so I will report back when I cook them! Thanks for the recipe!
My family and friends LOVE this! I have to double the recipe every time because we eat soooo much. We can't do seafood due to allergies so I substitute diced browned pork loin. I also like to bake these and then fry, it helps with leftovers to be a bit crunchy the next day.
This recipe was pretty easy. I would defintley add more soy sauce to the mixture and try it with shredded chicken instead of shrimp. I made Seasame beef and Sweet and Sour sauce II. Perfect meal. Will make again.
What a hit! I leave out the shrimp (vegetarian) and add tablespoon of Teriyaki sauce and a splash of sesame oil. I use the coleslaw mix that has carrots included and so omit the carrots and just use extra slaw mix. I leave out the bean sprouts and add more onion. I've added mushrooms before and a whole egg, rather than half. My opinion is that you can use any ingredients you want with this recipe and it won't fail.
To make this better add rice noodles, asian straw mushrooms, fresh ginger, garlic, five-spice,sauce, and seasame seed oil. Also it is better to use Chinese cabbage (Napa cabbage)..Lastly you do not need a egg or even cornstarch..satuee the veggies except cabbage (this will make it lose it's crisp) with garlic, ginger, seasme seed oil, spice and fish sauce.. One more thing i also use 1lb of beef or pork in addition to the shrimp..And when i cook my ground beef i add a beef bouillion and season it while its cooking infuse it's taste.
Excellant. Mine made 23 eggrolls. Fried to pale brown for the ones I was freezing so they can be baked to golden and hot at a later time. The ones we ate were soooo good. Next time I will use peanut oil for a little more flavor but this is a 5 star and easy.. Thank you.
EXCELLENT! This was my first time making egg rolls. I used packaged coleslaw mix for the cabbage and carrots and a can of bean sprouts. It made 18 egg rolls, which a portion of them I froze. They were "Oh so good"! The egg rolls went perfectly with the Homemade Wonton Soup recipe from this site. I will definitely be making this recipe again. Thank you ROUVER for sharing!
I haven't been able to have egg rolls for 6 years due to a gluten (wheat) intolerance. I made these last night as a treat to myself. I used rice papers instead of egg roll wrappers and I baked them instead of frying them. They tasted almost exactly like the real thing. YAY!!! Thanks so much for the awesome recipe.
These are so tasty.I served it with hot chinese mustard and sweet and sour sauce.I brought them to work and they loved them and want more.They frezze very well and then warm up in the microwave.
I thought these were really good. I did add some oyster sauce, fresh grated ginger, and 2 tbsp of sesame seeds.
awesome! I thought this was going to be hard to make but it was so easy. I added a little more garlic powder otherwise I followed the recipe to a tee.
A keeper! I used pork instead of shrimp, and fried the egg rolls in a vegetable oil and peanut oil mixture. I omitted the fried egg portion of the recipe, which didn't seem to cause any harm. They turned out delicious - my whole family loved them! Great recipe!!
These are super delicious! I have tried other egg roll recipes before; but this one takes the cake. I did bake them at a high heat (instead of deep frying them) and they still came out wonderful! Thanks for a good recipe! : )
These egg rolls are AWESOME just like the name says. I added 1tsp grated ginger root ,2tsp terriaki sauce, and 1tsp fish sauce for extra flavor. I made them with my husband and they were some easy and fun to make.
These were good. Definitely a good place to start and tweak the recipe to your own tastes. I used leftover cooked/shredded chicken instead of the shrimp and added a half teaspoon of ground ginger. Fried up a few to start, and enjoyed them. My husband and I tried numerous dips to jazz them up a bit. Finally I ended up making a sweet and sour sauce from my trusty ole BC cookbook, and voila! We discovered the perfect little something that we were missing. I ended up mixing the sauce in with the other half of the filling and finished frying. They were awesome! I will make these again for sure, with my sweet and sour sauce. Would be awesome for game night!
I made these egg rolls with my daughter and we both thought they were fantastic. We live in England and decided to use what we call pak choi instead of ordinary cabbage, but that was the only thing we changed. If we were to change anything about the recipe, we would probably not put as much filling in each roll, but that's it. I will be be making these again.
As other reviews suggested I added oyster sauce. These were ok..but my family thought they were 'bland' and missing something. I'm must not sure what it is that is missing.
These are so good!! I have an allergy to sesame oil and seeds, so I really cannot eat any Aisian/Oriental foods in restaurants. it is so nice to find a great recipe that I can make, that tastes good, and that I know what the ingredients are!
This is a great recipe! It is almost just like the recipe my mother has used for years. I left out the bean sprouts and added in sesame oil and oyster sauce. I used frozen shrimp instead of canned shrimp and I cooked the vegetables down before adding in my spices. Turned out great!
I made these today, I changed the recipe a bit: I used pork seasoned with pepper, garlic, salt, and onions. I also added twice as much soy sauce, and used no cornstarch. They were AMAZING to say the least! Just as good if not better than take out!
Yum, yum, and yum! I had to leave out the celery due to the husband's tastes, and I used fresh shrimp that I sauteed myself instead of the canned that the recipe calls for. Finally, I just baked mine for 25 minutes or so and had awesome egg rolls that were better AND healthier than take-out. Dipped in some spicy mustard and I quickly forgot all about that restaurant up the street. Already made this twice and will make again! (Also, they're good reheated, an unexpected plus!)
The two most important ingredients were left out of the recipe and that is the peanut butter about 1 cup, & seansoning salt. Recipe from chinese resturant.
My husband and I really enjoyed this recipe! Adding some ginger to the filling is the only change I made and they fried up great. I have been learning a lot of chinese dishes because we can't ever find a good restaurant anymore and this is a keeper. Thanks!
I have made these so many times and every time they are better than the last time. I put all the veggies (separately) into the food processor for a whirl and i had these eggrolls ready in about 15 minutes! I left the meat (shrimp) out for my vegetarian son and he always LOVES this meal.. The trick that makes these so good is that the filling is not cooked like eggrolls I've made in the past. I put any veggie i have in the fridge in the mix. broccoli, cabbage, carrots, cilantro, celery. we dipped in teriyaki sauce, black bean/garlic sauce, the 'rooster' sauce and soy sauce. I think my son ate 10 or so!!!!
I didn't enjoy these at all. They are a mess to make! When the oil finds its way inside the roll there is a geyser in your fryer! I think eggroll making is best done at my favorite Chinese restaurant, and it's worth the $1.10 to purchase! I give this ** - 1 because it looked like an eggroll 1 because the hubby ate them!
These are a holiday tradition at our house. To make the recipe easier, I use a bag of cole slaw that can be found in the refrigerated produce section by the bags of salad. I also add finely chop bamboo shoots and water chestnuts. Don't forget the hot Chinese mustard.
Delicious! I thought the proportions were pretty near perfect! I think I had just the right amount of wraps per stuffing, and the stuffing was great!
I baked these as suggested by other reviewers and the veggies were crunchy but they had absolutely no flavor...Not sure what I did wrong but they really weren't very good. 8(
These egg rolls were fantastic and surprisingly easy to make! Used coleslaw mix with carrots. Brushed with olive oil and broiled on low until they were golden.
I'm amazed at how easy these were to make. I don't like shrimp, so I substituted 4 oz of cooked ground chicken. We fried them and ate them with duck sauce, and they were great. I tried baking some, too-- I don't recommend it as the wrapper just became tough and chewy. I didn't cook all of the egg rolls right away so i put them in the fridge to make the next day, and the wrappers became soggy and gooey. I recommend cooking all the egg rolls at once and then refrigerate and reheat the leftovers.
These were not so awesome. I thought they were rather bland and I wound up giving mine to my husband. He ate them but thought they were okay at best. I will not make this recipe again.
My boyfriend and I made these egg rolls and they definitely live up to their name. I was surprised at how easy it was to make them.
This is such a good recipe. I baked mine at 400 for 25 minutes (mine came out floury tasting because I neglected to see the wrappers needed to be brushed with oil before baking... hey this was my first time making anything like this!). I also used the coleslaw with carrots, and substituted chicken for shrimp. The filling tastes just like my favorite Chinese food place! My whole family loved these.
We actually made these today, and they were delicious. We changed it up just a little. We used the bag of coleslaw mix with carrots which was just the right amount. Only used one tablespoon of soy sauce but added one tablespoon of hoisin sauce for flavor. We skipped the shrimp and added chicken and fake crab.
These were my first attempt at eggrolls and they were awesome! I followed the recipe exactly except for substituting firm tofu for the shrimp. I also baked the rolls instead as other reviewers had suggested and used the broiler in the last couple minutes and they turned out super crispy you would never know they weren't fried. I would recomment sealing the edges completely instead of just the corners if you are going to fry because i didn't have a tight seal.
We tried this recipe and it was very very good. Even the kids loved it. I made extras and froze some to have later, would rather have this then store bought.
I love these egg rolls. I've made several variations from this recipe, from the shrimp it calls for to pork to chicken to just veggie rolls. This is my go-to recipe to start and build from every time. I highly recommend this recipe. My family loves them! And they freeze well.
These egg rolls were so yummy. I followed the recipe exactly and was very pleased. I got 18, but I filled some of them very full.
This was a wondeful guide for me in making Egg Rolls for my first time. Alas, I did not follow the recipe exactly. I made a few adjustments. -Instead of cutting cabbage and carrots, I used 1 and a half bags of coleslaw. This worked well, and cut my preperation time in half. -I did not use celery, but used scallions. -I used canned chicken instead of baby shrimp, and it turned out well. -And instead of soy sauce, I used Terryiakki Sauce which took care of the garlic, and gave it a ginger taste. So all in all, I basically created my own spin on this recipe...yet I used it as a guide. They turned out amazing, better than at a Chinese Take Out place! I recommend them to anyone!
These are way good! I've made it exactly according to the recipe, and it was good, except for the shrimp. We've since substituted chicken or pork and prefer it that way. I followed the advice of another reviewer and used a bag of coleslaw mix, and also used a couple of cans of pre-cooked chicken breast. What a time saver. It takes this recipe from something I would only make on weekends to one that could be done during the week. This last time I made it, I added a little sesame oil to the filling for flavor. This has now become a staple recipe in our house. No more frozen egg rolls from the store. Thanks for submitting it!
I have made this twice, the first time I added a bit of shredded cooked chicken, but otherwise followed the recipe. We didn't care for the "gummy-ness" of the cornstarch. Having made egg rolls many times over the years, the second time I also added the chicken, but also added some Asian Five Spice powder 1/4 tsp or so. Quickly sauted the filling until slightly wilted and the cornstarch became more incorporated. Then allowed filling to cool and proceeded. We like the results much better and the Five Spice gives it a very authentic flavor.
I used the coleslaw (shredded cabbage/carrot )mixture in a bag to save time. Also diced some onion and added some cut up pregrilled chicken strips and a few sprinkles of Simply Asia Sweet Ginger Garlic seasoning. I don't use soy because of the high sodium so I always sub coconut aminos. These came out great-my husband was a huge fan!
These egg rolls were AWESOME! Easy to make and very tasty. I added bamboo shoots, mushrooms and bean sprouts as well as a tsp of Thai Chili paste. I blanched my veggies for 1 min. next time i will try raw as the recipe states to compare. I liked the cooked veggies diane in NJ
I skipped the onion, celery, and shrimp, but added fresh ginger like was recommended. I also used a bag of pre-shredded cabbage and carrots (like what's used for coleslaw) which made this an easy recipe. It worked great and they were delicious. I will definitely make them again for my family.
YUM! i gave only 4 because of the very minor changes. i used 1Tbsp. soy and 1Tbsp. oyster sauce. I used beaten egg to seal the wrappers. i omitted the shrimp. i used 4 cups of shredded cole slaw mix (cabbage and carrots). did not have celery on hand. w/ these changes, it made 9 decent sized egg rolls. Love them. definitely a keeper!
I've never made egg rolls...in fact, I think this was my first time frying anything. They are so good. Just make sure you have mouths to eat them. It was just me and my husband and we overate...talk about a gut bomb. Maybe we aren't used to so much fried food. They are so good though. I served them with sweet and sour sauce and froze half the batch. I wish I'd tried brushing w/ olive oil and baking because that sounds like it might work out. These really are WAY better than any egg roll I've had a restaurant.
These were good! Something tasted a little "off" to us in these rolls, I'm convinced it was the bean sprouts! We added chopped Bok Choy and mushrooms. Will make again!
I made this on jan. 8th 2012. I must say this was different and good I made for a big crowd two kinds one regular like the recipe and one adding oyster sauce with spanish spices. I did not use the required oil but, I used olive oil and I baked in oven instead of frying them. everyone loved them
FABULOUS! was told by multiple people that these were the best spring rolls they ever tried (and I have some tough critics!) Made multiple times now. I do find an egg wash works better than the cornstarch when folding them up. I also added fresh minced garlic
Great eggroll recipe. I made it using a bag of coleslaw mix and also baked the eggrolls instead of deep frying them. This works great with chicken or pork as well.
These are excellent, I baked them at 400 for 20 mins. then fried them lightly.
I looked at many recipes before choosing this one, who in my opinion is one of the most accurate to the traditional egg rolls I've tried before. These are delicious!
These are just as the name says, Awesome!.. I used BBQ pork I bought in the deli and added a T of sesame seeds. Didn't have any bean sprouts. I used egg wash instead of the corn starch mixture to hold them together, putting some on each side as well as the end.. Worked great!
Makes a lot! I broiled, not fried them and had to freeze most of them. Hopefully they'll bake up nice again. Yummy!
These were very good. I left out the shrimp and just did the veggies. I also just sealed them with water. Will be using this recipe again.
This were just okay. I think having no shrimp/meat in them (we made ours vegetarian) was a problem, though. We did use mushrooms to substitute, but it was not enough.
This was great- but I cheated a bit. I used a bag of slaw and instead of shrimp browned some ground pork. I baked these in the oven at 400 for 20 minutes and brushed them with an egg wash. They turned out crispy brown and very tasty! I served them with La Choy Sweet and Sour sauce, but next time will make my own sauce.
These were ok. Nice texture. I substituted chicken for shrimp, but very bland. Seemed to be missing something.
The egg destroyed the flavor and texture. I added turmeric and 5 spice powder. I also sauteed cabbage mixture until just starting to wilt so it wouldn't poke through wrapper AND there wouldn't be large air pockets when cabbage wilted. Recipe on back of wrapper much better
Excellent! They tasted wonderful. There are some pre-made egg rolls that I always buy at Walmart in the deli department. These were as good as those. I made with chicken instead of the shrimp. I also used extra onion powder for flavor. I left out the bean sprouts. I will definitely make them again.
My husband said these are the best egg rolls ever! My batch made 16. I made them exactly as the recipe stated.
These were fantastic! I bought a bag of already shredded cabbage and put some shredded carrots in even though they are already in the cabbage mix. I had Phyllo dough on hand so I used that instead of the egg roll wrappers. If I used two pieces of phyllo, they stayed together and came out fantastic! I will definitely make this again...actually, New Year's! Thanks OH, and I baked mine at 375 for about 15-20 minutes!
Used canned chicken, because that's what we had on hand. Rolled and fried the first 3 rolls, tasted them and decided to add cayenne pepper for an added kick.
Very good, if you like them well seasoned I would add a little more of each seasoning. I used ground pork instead of shrimp ...canned shrimp are a little to fishy for my taste but with the ground pork they were awesome. my husband was in awwe and at as many as he could. It made 18 egg rolls so we froze some for later!
Our family has made many eggrolls over the years and I always used the recipe on the back of the egg roll wrapper but I have found a new favorite recipe for our egg rolls. They were great!
These were so good! I made them as listed except I couldn't find canned shrimp here, but they did have canned crab so I used that. I couldn't taste it though so I think they'd be great vegetarian too. The taste was fantstic! However, I've never fried anything before, and I can't read the bottles here, so whichever kind of oil I happened to get had a strong taste. Choose oil wisely! Oh, and the soy sauce sunk to the bottom of my bowl, so the last one I made was more wet and the the wrapper fell apart in the oil. Be careful of too much sauce.
joined a CSA, so I'm on the look-out for new ways to use my veggies... I was generally OVER cabbage, so stoked on doing some egg rolls. These were awesome and not too difficult to make. I didn't really change anything other than my egg roll wrappers didn't need cornstarch/egg to stay together. The only difficult part was getting the frying perfect, but it doesn't really matter--they taste good!
These were the most authentic tasting egg rolls I have had in a long time. I made it for my moms b-day and all 20 were gone within minutes, and there was only 5 of us! I used fresh shrimp and chopped it up along with ground pork. I like lots of meat in my egg rolls so it was perfect. Thanks for the best egg roll recipe!
This is a nice recipe, did'nt have egg roll wrappers so I used spring roll wrappers and it worked out just fine. Added just a little fish sauce to give it an extra kick, and some fresh ginger.
Was a little time consuming, but worth it. I used ground pork instead of shrimp.
I used a mix of vegetables, using this recipe as a guide for a vegetarian egg roll. I served this as a tortilla, made with spelt flour, so I didn't fry this. Great taste!
I made these and They WERE awesome. I made 32 and took some to my mom. My grandma used to make them and I wanted a recipe similar to hers. This one came pretty close. YUM!
These were awesome egg rolls, just like the title says!! First time making them and they turned out perfect. Left out the shrimps and celery but still tasted great! Served them with sweet-chili sauce ... mmm yummy!
We loved these egg rolls, and were even able to make them "veggie" by just eliminating the shrimp. Didn't miss it at all, still a great flavor. The extras freeze well, and can be reheated nicely in a toaster oven for a quick lunch.
This was my first time trying to make egg rolls and I have to say this is a good one. Very easy to make I did take the advice of other reviews and used coleslaw mix. I wouldn't recommend frying them it hold to much grease, so I'll bake the next time but this is a keeper
