These were excellent egg rolls!! But, since I made 5 different fillings...these did not go in the oven, they were fried. But the flavor was outstanding! I really enjoyed the flavor....who said you can't have flavor without meat???? Thank you for posting!!!
We enjoyed these egg rolls, but the kids missed the fried variety. Hmmmm, nonetheless I will make these again.
I wasn't happy with the texture but the flavor was great. I think that next time I will bake them at 400degrees, turning halfway through. I will also spray the tops of them to see if that won't help to crisp them up.
I would have preferred these if I had fried them-but they were pretty good for being baked. Since I am the only one in the house that likes egg rolls, I stuck the leftovers in the freezer- big mistake. When I tried reheating they were soggy and limp and a real mush. Very tasty when they cam out of the oven! I couldn't find the fat-free wrappers, and they needed a little longer to bake to be brown.
These were just ok to us. I couldn't find egg roll wrappers, just spring roll, and they didn't work out. So, I'm only rating the filling. I'm used to a drier filling and these were a bit too mushy. I think I would also cut down on the ginger just a little. They weren't bad but I think I'll keep looking for something else.
Thanks for making my first attempt at eggrolls an easy one. This is a great recipe. I accidentally cooked my cabbage a bit too long so the insides were not as crunchy as I would have liked, but that was my mistake. I only used teh cornstarch/water mixture to moisten the edges of the wrappers before folding/rolling them up. Next time I make these, I think I will brush them with a bit of olive oil before baking. I served these with Thai Dipping Sauce #33113 as a side to Panda Express Orange Chicken #103215.
Great idea, BUT the taste was not great.
Excellent! I love to make egg rolls, just hate the frying mess. These were perfect! DH doesn't do mushrooms so left them out but added bean sprouts. Thanks for sharing.
Lowfat, tasty, and easy to make! I used the water chestnuts instead of the celery.
This was my first try at egg rolls. They had great flavor and were quite easy to make! The egg rolls I bought weren't advertised as fat free but the nutritional information showed them as having 0g fat. I used 2 cups Chinese cabbage and 1 cup bean sprouts for something different. My only suggestion would be to flip the egg rolls half way through the baking process so both sides can get crisp and browned. Thanks Sharon!