Shanghai Spring Rolls (Or Egg Rolls)

This is one of the worst-written recipes I have ever made and, as such, barely merits the 5 stars I am giving it – I was tempted to give it a 3- or 4-star rating. The sauce ingredients are very confusing – in fact I had to throw out the first sauce I made because I assumed from reading the ingredients that it was supposed to include the sesame oil and cornstarch. There is no quantity listed for the cornstarch or for the eggs. I guessed at 2 teaspoons cornstarch and got plain lucky because that worked out ok, but I guessed at 2 beaten eggs (eggs IS plural, after all) and had WAY too much – ONE egg would have been more than enough. In the directions, I took a blind guess at what “2 T” oil meant (not all of us are from the U.S. and understand your funky abbreviations). I also took a complete blind guess at what was meant by “Chinese mushrooms” (I assume there is more than ONE variety of Chinese mushroom) and used Shitake mushrooms, and they worked out very well. The recipe’s saving grace was the second-to-none taste of the final product – better than any egg rolls I have ever had in a Chinese restaurant or from the grocer’s freezer. I should also mention that, using the exact quantities of the ingredients listed, the recipe made 20 egg rolls (and no, they were NOT small egg rolls) and not the 12 to 14 that the provided information suggests. All in all, it’s a superb recipe, but is not at all conducive to the novice chef nor to non-abbreviation-speaking Scotsmen.

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Well I don't agree with the first part of the above. The only change I made was to use white button mushrooms--worked out fine. I am going with 5 stars because I think this is just a super recipe.

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I too have to disagree with Mille, I didn't find the recipe confusing. The recipe ingredients correspond well with the instructions. However, the taste is not bold enough for our taste, I will definately make again but add other ingredients to it. Thank you for sharing.

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One of the best egg rolls I have ever tasted. I was a little intimidated by a long list of ingredients and steps, but the result well worth the effort. I used up the whole package of egg roll wraps bought from the oriental store, this recipe made 25 egg rolls. Thanks for sharing your recipe.

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These are really good. I made these and used the pork and shrimp. Very good rolls. Thank you for sharing these gems with us.

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These were delicious. I found the directions very easy to follow. I only used chicken. I also added some minced garlic, ginger and onions to taste. A keeper for sure. Thanks for posting. I ate these with Thai Dipping Sauce for Spring Wrap or Egg Rolls.

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This is a very good filling mixture and can be adjusted based on what you have available -- for instance I didn't have pork so I increased the chicken and I had some leftover dungeness crab that I added in. I also added about a teaspoon of grated ginger when I was cooking shallots for a little extra flavor since I wasn't using pork. This one's a keeper -- thanks for sharing it with us!

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WOW! I would rate this higher than 5 stars if I could. I will never have to drag my hubby to PF Chang's for spring rolls again. I added a little spicy thai chili sauce and lots of fresh ginger to your great recipe. I also used a bagged coleslaw mix with extra carrots like 'meltedcountry' suggested. We ate them all up!

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These are great! I have tried many eggroll recipes, and this is the first one that really has great flavor! The sauce mixture really makes them fantastic. We use ground pork, to make it easier, and prebagged coleslaw mix.

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Excellent rolls. Did not alter seasonings though I added dried shrimps for an extra oomph ( they really do add an extra layer of taste ). Loved them, and we will make these often. Thank you for sharing.

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I've tried several different egg roll recipes and this was probably the best. I found it fairly easy (as far as egg rolls go) I used button mushrooms too rather than Chinese dried. I think they tend to be too chewy. Other than the mushrooms, I followed the recipe exactly. This is my new baseline for egg rolls :)

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They were the best ever. Thank you so much for posting. I used Better Thank Bouillon. From Trader Joes. It makes it taste wonderful. Thank you so much.

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Delicious egg rolls but I didn't understand the two-step frying process so just deep fryed them once and put them on paper towels in a warming drawer until they all finished cooking. The only thing we missed was bean sprouts and maybe a bit of garlic or ginger which I will add next time thus making a few more egg rolls. Thanks for sharing!

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made them, ate them, loved them, thank you

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