Best Egg Rolls Recipe

Original review 12/20/06 These were sooo good. It's really hard to find decent Chinese food around here so I made my own. I made a few changes. Doubled the ginger & garlic powder, & used 4 cups of shredded coleslaw mix. I sauteed the cabbage mixture a little in 2T water & 2T soy sauce then added the pork & 1/2 t. chinese five spices. I used 1/3 C filling for the inside. We made 11 eggrolls not 8. Peanut oil is rather expensive which no one mentioned, I might try a different oil next time to save a few bucks. I found the egg roll wrappers in the produce section near the vegetables if anyone else had trouble find them, ( I looked in the Asian section initially then had to ask a store employee). My husband LOVED these. I served them with Fried Rice Restaurant Style & Broccoli Beef I from this site. Thank you! Edit 12/10/12 This is how I now make these: Doubled the ginger & garlic powder, & used 16 oz bag of shredded coleslaw mix in the filling. I sauteed the cabbage mixture a little in 2 T water & 2 T soy sauce then added the pork & 1 t. Chinese five spices. I used 1/3 C filling for the inside. We make 15 eggrolls. We brush them with vegetable oil then bake them on a sheet pan at 425 degrees for 20 mins, turning over after 10 mins. Much healthier to bake them & less of a hassle than frying.

These were the first egg rolls I've ever made and I must say they were impressive. Instead of chopping everthing up (carrots, etc.) I bought a bag of coleslaw mix and used that. They were delicious, but they are not very "jazzy." To quote Emeril, "You gotta kick these up a notch or two." We experimented and added hot sauce to the mix, and next time (we WILL make them again) we are going to add garlic, etc. We don't like things crazy spicey but these egg rolls as is are just way too bland. We give the author 4 stars because we never would have made these without her help and ideas. Thank you!

These are good. I tried them with Lumpia Wrappers instead of egg roll wrappers and they were even better! The lumpia wrappers come out nice and crispy the way my kids like them. Lumpia wrappers are hard to find, check asian markets for them. They are much thinner than eggroll wrappers and look a bit like an egg crepe. They fry up very crispy sort of like Filo does.

These are great, although after making them a few times, I would recommend using canola oil to fry them in. I got a much crispier egg roll using that instead of peanut oil. Also, I added scrambled eggs, and extra cabbage. Beware, this recipe makes a lot of filling!!

Good egg rolls but I think I'll have to play around with some spices to make it taste better. Possibly lemon pepper seasoning. Also, instead of chopping up cabbage and carrots, I used 2 cups worth of pre-shredded cole slaw...same results and saves on time. I'll try these again to see if I can find the right spice combinations.

My best friend and I made these one night.They were so great! My children are 2 and 5. They loved them. We did add lemon pepper, soy sauce and minced garlic to the pork when browning the meat.

This is a good basic egg roll recipe. I like to add a little soy sauce to the veggies while they're cooking, along with garlic and onion powder. You can add anything you like to spice up the filling. Once fryed, we like to dip these babies into vinegar.

These were great thanks so much for the recipe. The only thing I did differently was bake them at 400 for 30 minutes instead of frying them. Next time I might add some shrimp as well like they do in the restaurants. :)

Double up on the spices and these are fantastic. I also add a little soy sauce and celery seed, and cook the cabbage/carrot mixture with the meat for the last few minutes. I am constantly being asked to make these for parties!

Definitely listen to the reviews on seasoning. I took "snowflakes" advice and doubled the garlic and ginger added 2 tbs soy sauce and 1/2 tsp Chinese five spice. Gave the filling a really good flavor. Plus using the slaw mix is a no brainer but you need more like 3-4 cups per 1 lb of pork or the ratio is way off. I also deep fried mine at 350 so the edges didn't burn. I'm always stuffing things into egg roll wrappers but this is my first traditional style and is going to remain my go to recipe with the above mentioned alterations.

My family gobbles these up whenever I make them! Must use Sweet Chili Sauce for dipping for an over the top authentic asian taste!! Chili sauce goes PERFECTLY with these even though I know it's a Thai condiment. (Mae Ploy is brand I use and can find it in my local Walmart). I too doubled seasoning as it tasted too bland as called for. Also, no need to make flour paste. Dipping your fingers in water and smoothing on seams does the exact same job. Lastly, I mix the seasoned pork immediately after cooking with the cabbage & carrots ahead of time and let sit so the flavors blend together. It also makes the vegetables limp so they're fully cooked after I deep fry them. Canola oil works just great if you don't have peanut oil or if allergic. I keep the pork mixture in fridge for a few days and can assemble and fry in no time for a quick snack.

These are meh at best. So flavorless it is disappointing.

Easy to make and not bad for a first time but lacking a little flavor in my opinion.

The recipe is super simple and delicious. My only tip is you don't have to make the flour paste. If you dab the corner of the egg roll wrapper with a small drop of water it will stick to its self when rolled.

Absolutely love this recipe very easy to make, they taste just like the ones at a Chinese restaurant definitely give this recipe five stars.

This recipe was easy to follow. I decided to add cooked shrimp which I cut into smaller pieces and added to the pork, cabbage, carrot mixture. Turned out scrumptious! Thank you.

blah! tasteless. I've never had an egg roll before and after this, never will again.

Made these as an appetizer for a family dinner party and they were a HIT! Made double the recipe and froze some so we could enjoy later! Printing this recipe and will make again! Yum! 10/10 recommend!!

The egg roll is an ancestor of the spring roll. Surely it’s the other way round

Everyone needs this recipe, trust me.