Egg Rolls

First – the header says “Egg Rolls” but the ingredients specify won-ton wrappers which are NOT the same. Buy the larger wrappers for egg rolls. 2nd – I agree with the other commentator who said buy a bag of shredded stuff. Saves time and you can get a good blend of broccoli, napa cabbage, Kale, etc. The oyster sauce is a great addition. If you don’t have it most everywhere sells it (like Walmart) and it’s not a scary fishy sauce like some of my friends think! If you don’t like that, use Hoisin sauce instead.

I loved this recipe. This was my first time making egg rolls. I did this because none of the Chinese restaurants in my area have descent egg rolls, I’m from Michigan and we like bean sprouts in our egg rolls. The restaurants near my area either did not include bean sprouts or they were seriously lacking and they were not worth eating. Seriously, was only eating the wrapper with a bit of vegs inside. I did not add shrimp. I substituted ground beef with ground pork sausage. I added bean sprouts I added minced ginger (both to the vegetables and when I cooked the pork, also added garlic to the pork) The mixture was a bit juicy, so I strained it and put it in a new bowl to add to my egg roll wraps. Baked was a bit too crunchy (when letting it get properly browned) … liked fried the best. I did this in a wok and that worked very well. I used tubed garlic and ginger … I put three strips about .25 inch throughout each. Have pictures, but don’t see where I can ad them here. Loved the recipe and I thank you, much better than the restaurants in this area!!

I will absolutely make this again. It was so yummy and I froze the remaining egg rolls for later.

Wonderful! Will do again. Followed recipe as stated!

Will definitely make this again. Didn’t have oyster sauce so substituted Hoison sauce, and didn’t use wonton wrappers to cut down on carbs. Added a touch of diced sweet red pepper and carrots. I may try it again with duck sauce or plum sauce, and add a bit of ginger as well. Also, made it in a sailboat…very easy!

made these with ground chicken,they are delicious. I didn’t use the msg.I could only find egg roll wrappers that were bigger than what you would get in a restaurant so I didn’t get as many. easy

These were great! I followed other reviewers suggestions of adding ginger. We had extra filling, so we used it for wontons. Definitely made a great addition to our meal!

I used ground pork and egg roll wrappers

They turned out yummy! I created my own recipe!

this is defiantly not your chinese restaurant’s egg rolls. these are SO GOOD. what works more is add a little plum sauce to it and egg wash it is this much better. :):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):)hi:):):):):):):):):):):):):):):):):):):):):):):):

After reading reviews, I added fresh grated ginger, diced pork instead of ground beef, omitted the msg and used bokchoy instead of celery. I added bamboo shoots and water chestnuts. To overcome the challenge of using the smaller wonton skins, I minced the egg roll mix through the food processor. Turned out great! These freeze very well after frying, reheat at 400 degrees for 5-7 minutes. Great appetizer to have on hand for drop in guests or to make ahead for a gathering.

These were very good, not quite as flavorful as I was anticipating maybe because I didn’t use any meat (I like veggie egg rolls) but they were still really good!! I used bagged coleslaw mix, chopped celery, white onion, ground ginger garlic powder (that’s all I had) and the sauces (not measured). NO MSG! The wraps were easy to roll and I sealed the edges with an egg/water mixture. Once rolled I made the mistake of leaving them out which caused them to stick together so some tore as I peeled them away from each other. Next time I will put them in the fridge until ready to cook up. Make sure the oil is nice & hot before adding the egg rolls. 3 bags of coleslaw made 30 egg rolls. Next time I will use 4 bags &/or the bean sprouts so they’re nice & big!! This is definitely a keeper! :o]

So yummy. My husband and I truly loved them. Like most everyone I left out the msg. They tasted just like restaurant eggrolls, the ones from authentic Chinese gourmet restaurants. They were quick and easy. I’m so adding these to our regular line up. Thanks, Donna!!

Too much soy sauce. Not really a good filling.

very easy and great! i didn’t use the msg and used broccoli slaw as well as cabbage for the bean sprouts. i used shrimp and no ground meat . but love the idea for an option to do so the next time that i make the filling. i only made a couple to try and left the rest of the filling in a container in the fridge to make another day thank you so much for this post i will make this over and over

my hubby loved these. I did double the oyster sauce and green onions.

Not too shabby! Didn’t use any meat at all, or the MSG and these still had a real nice flavor! Also threw in a bit of ground ginger, and on the wrappers I melted some butter and brown sugar together in a cup to “baste” onto the inside of the wrappers before putting in the filler, which not only gives it some more flavor, but also helps the wrap stick and stay together. Would definitely make these again, thanks for sharing!

Tasty but I ramped the flavor up by increasing the amounts of spices a bit and added a 1/4 tsp five spice chinese powder, omitted the bean sprouts and added a can ot drained and chopped water chestnuts, omitted the MSG, had no gr onions so I added to taste some onion powder. It was a little too heavy on the meat for me and next time will add more cabbabe. I too used the bag of slaw mix instead of slicing a head of cabbage.

sounds good, except why use MSG, most good chinese places don’t use it anymore,some people have bad side affects from it

Very good! I didn’t have shrimp or ground beef this evening, so I used ground pork which I seasoned very well with salt, pepper, and onion powder before adding to the veggie mixture. I also did not have celery but still wanted the crunch factor – so I chopped up some water chestnuts and added those instead. Also, I used beef bollioun (dry) instead of MSG because I never use it in our home. Also, I didn’t have oyster juice, so I used 3 TBS of chicken stock instead (which was fine since this roll didn’t have shrimp in it). I would suggest salting the veggies well prior to sweating them as this helps to wilt them. Drain the water off of the veggies and drain the browned pork before combining. Be careful with the heat of the oil. These cook fairly quickly so keep a close eye on them. I used canola oil to fry ours because it is a healthier option (no olive oil as it will burn at that temperature).

These egg rolls were excellent. I omitted the meat altogether and just used salad (tiny) shrimp. I doubled the green onions and the garlic, and used the prepared cole slaw mix in the bag. I also didn’t deep fry them. Instead I pan fried them. For those who had trouble with rolling the egg rolls, here’s how you do it – lay the wrapper on your work surface with one point facing you. Put the filling in the bottom third of the wrapper. Roll up to the halfway point, rub some egg whites on the two top sides of the wrapper, fold the two ends in and continue rolling upwards. Works like a charm every time! 🙂