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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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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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 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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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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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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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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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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I am a chef and Certified Dietary Manager. I have tried lots of egg roll recipes. My family just loved this one. It was easy and tasted great. The only changes I made was I added Hoisin Sauce instead of the Soy Sauce. I also only used 1/2 lb of meat. Thank You, Chef Wheeler

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AMAZING!!! My daughters are Chinese food fanatics and absolutely loved these!. Only change was to leave out the ginger 'cause I don't like it! I can't get ground pork at my store in bulk, so I just bought a small package of pork "stew" meat, flash froze it for about 15 minutes and then popped it into the food processor. Served for dinner with white rice and a cucumber/tomato salad. Will be making again and again. Thanks Charmie!!!!

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I will have to say that according to the words of my husband "These are the best egg rolls I have ever tasted!" Thank you so very much for posting this recipe! Will now become a staple in my recipe index!

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I just finished making these for the first time, and I promise it won't be the last!! My husband said they were the best egg rolls he's ever had, and my extremely picky 9 yr. old son made me promise to make them often!! I wish there were more stars, because these are much better than the five stars would indicate!! The only thing I changed was the ginger...I didn't have any. I Googled substitutes for ginger, and found that a combination of paprika, nutmeg, and curry powder was what I needed in this case. I used 1/2 tsp. paprika, 1/4 tsp. nutmeg, and 1/8 tsp. curry powder in place of the 2 tsps. of fresh ginger. These were wonderful and not at all hard to make as I have always feared egg rolls would be. I will be making these often!! Thanks for the great recipe, Charmie777!!!!

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Amazing! Made as written and everyone agreed.. Best egg rolls ever!

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This worked out really well. Flavor was good, but added more salt and bit more soy sauce. Great taste and luckily the egg roll wrapper I bought was good too (this is a crap shoot sometimes)

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Good recipe. Thanks!

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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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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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