Chinese Egg Rolls

Without a doubt, the best egg rolls I have ever eaten. Used the meatier version, added 2 teaspoons of oyster sauce and a few chopped bean sprouts. These were wonderful. I put them on small baking sheets (covered with parchment paper) a dozen at a time and stuck them in the freezer. When the second baking sheet was full with another dozen, I pulled the first dozen out and put them in a 1 gallon zip-lock freezer bag and stuck them back into the freezer. When I'm ready to cook a few, I put them (still frozen) into hot oil and fry (be careful of the splattering grease...use a lid). They come out perfectly every time. Thank you so much for the only egg roll recipe I will ever use.

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This was the first recipe I tried for my fat-flush diet, since I'm trying to make sure I eat plenty of cabbage. This would be a 5-star rating, except that after I'd rolled the little packages of egg rolls, since it was my first time making them ever, I didn't realize the wrappings would get moist and fall apart, if left for more than a few minutes. I'd had a pile of beautifully wrapped rolls and was devastated when I realized I had to pry apart the soggy mess that developed. It took way too long to work to try to save the mess, but I managed to salvage all of them. So, I would warn any other virgin egg rollers to roll only 2 or 3 'packages', and DON'T put them on top of each other on a plate as you roll them. lol. They were delectable though!! Apart from that mistake I made, since we don't eat pork, I used ground turkey and the whole thing was a rip roaring success in the end. Fought over them with my DH as snacks and appetizers for the next several days. Thanks so much for the recipe!

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these are scrumptious!!! i've made these twice so far. i like to make some for dinner and freeze some for anytime we need egg rolls. the first batch i used pork, and the second batch i used ground beef that i had in the freezer. i actually think we liked the beef ones a tad better! i follow the recipe, but i always omit the sugar and cut back a bit on the soy sauce so the mixture isn't so wet. these are the tastiest egg rolls i've ever made. thanks charmie!!!

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This is the first time I have made egg rolls and this is the last egg roll recipe I will ever need. Oh my gosh, sooooo good!! I used 1/2 pound of shrimp/imitation krab combo and omitted the extra salt, as soy sauce is salty enough for me.
Thank you Charmie777!

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This recipe is great.
the only thing I would change is: use low sodium soy sauce.
otherwise...its perfect!

ps. I had to swap out the onion for bean sprouts because my hubs is deathly afraid of onions for some reason, but it turned out fab!

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My friend and I made these together and we both loved them. Next time I will mix some bean sprouts with the cabbage and see what happens. A tip: Intead of wasting an egg, I've used cornstarch and water to "glue" the last bit together. Will make these again. They have the right combination of flavors.

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These are excellent egg rolls Charmie! I froze a bunch and had a few. Right now I am trying them baked in the oven. I sprayed them with oil spray on both sides. Hopefully it will work! Thank you for sharing these great tasting little gems. I love the sesame oil in them. Really adds lots of flavor. The only thing I did to deviate from the recipe was use Ponzu sauce instead of soy sauce. It's soy sauce with lime. I love it and it flavored the egg rolls wonderfully. I look forward to having these for snacks when i'm watching tv! Linda

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I love this recipe. It is so delicious. I don't generally make them into egg rolls. I just eat the filling as is. When I do make them into egg rolls I bake them instead of frying them and they are crispy and delicious that way as well.

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These were very easy to make and pretty yummy, too. We made them with 1/2 pound ground pork and the whole pkg of slaw mix. I will try something different with the meat next time as the ginger stood out more than I care for. I will try these with ground beef or chicken breast, too.

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Great recipe, well written. I placed mine on a cookie sheet and sprayed with vegetable oil spray and baked theses at 450. They came out crunchy and not greasy and better for you than frying. Thanks for sharing.

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This was my first successful attempt at making egg rolls. These were so easy to make and were a big hit. My husband ate at least 6 and he's normally not one to eat a lot! I'll definitely be making these again!

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OMG! I made egg rolls and they were better than any I have gotten at a Chinese restaurant! I have never attempted this before but I will be making these for all of our chinese dishes. This made a lot of egg rolls (I got more than 12) so I will half the recipe next time. Sent the leftovers home with our college student daughter.

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This is the second recipe I used in 2 days for making egg rolls. They both are very good. I ate some and froze the rest.
I used beef instead of pork and I used about half of the soy sauce, there is no need to use an egg to seal the flab down just use plain water; otherwise I followed the directions. I never made egg rolls before and only ate them about 2-3 times but I really thought these home made ones were delicious. I definitely will make these again.

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Wow these are absolutely amazing and actually really easy to make!! I like these better than the restaurant versions!

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Love this recipe. Tried it the first night and liked it so well we made it again the next night for guests. The next morning everyone was asking if there were any left over. One of the things I liked the best is how easy they are. They don't get soggy like other recipes I have tried. Will be making these again and again.

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Excellent recipe. I loved it. I served mine with a cup of egg drop soup. Very easy and quick to make. I used shredded carrots and napa carrots, only because I had carrots already, but I am sure the bagged mix would work just fine.

Three changes. I added chopped thin sliced water chestnuts and chow mein noodles which I had on hand, but I did like the crunch and texture.

Last, I loved Hoisin added. I added a great flavor to the filling.

I made 1/2 ground pork and 1/2 shrimp. Both tasted great. Duck sauce and hot Chinese mustard was served with both, my personal preference. I added a bit of oyster sauce with the shrimp version.

This is a forgiving recipe which is nice, but is equally as good AS IS. I will certainly be making these again as they are easy and delish!
Thx Charmie

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These were fantastic, and sooooooo easy. Wifey doesn't usually like eggrolls, but she liked these a lot too. Cooked 3 and froze the rest. Made 18 rolls (I must have doubled up the wrappers on a few) and had lots of filling left over. I'm going to try these with added shrimp and bean sprouts next time. Thanks!

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I really liked this a lot probably more than my hubby did.I ate them with sweet and sour sauce and they were delicious.

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Excellent taste indeed. We added some beef scraps and some chopped shrimp. I also used angel-cut cabbage (which we can get here) and re-chopped the chopped carrots. GREAT! One sour note, do NOT try this with spring roll wrappers, lol!

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This was super good .Made a bunch and froze the rest . Made this for zwt 6 For the Xtra Hot Dishes

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