Ah Kitz you've gone and done it again with this one. I also used eggrolls because that was what I could find, but I don't think it made any difference in this recipe. I think I will also add some oriental cabbage and carrots or something along that line the next time I make these. Thanks
Fantastic! Everyone in my family loved them and agreed that they were tastier than the ones we get from anybody the local restaurants. The ginger in the filling adds so much flavor! A new favorite in our house.
I made these as Egg Rolls and they were awesome using shrimp. I don't have to look anymore since finding this recipe! I froze about half the batch and they are great too!
I think more people get confused over the difference between Egg Rolls and Spring Rolls as I did. I looked up the difference on Wikipedia. Basically Egg Rolls contain more veggies such as Bok Choy, etc. The wrappers for Spring Rolls are also different (thinner). But I made mine like egg rolls without the Bok Choy and used Egg Roll wrappers. Turned out great! Tasted just like the Spring Rolls we get in our Vietnamese restaraunts here in Houston. Made a couple of dozen that I froze instead of frying. Next time I get hungry for Egg Rolls, I'll take them out of the freezer and pop them into my Fry Daddy!
These were good. I doubled the recipe, and skipped the water chestnuts (not a fan of them). Shrimp is hard to judge by weight, so I just ended up using 2 cups chopped. I also tried to cut the fat by baking the rolls...not such a great idea, the wrappers stayed kinds chewy...but the meat inside was good!
Wow, these are so good!!! I made these up as eggrolls and then as appetizer eggroll and wontons both worked out very well. Next time I make these I will be adding some grated carrot,mung beans, and some finely chopped oriental cabbage, as I enjoy the vege's too. I used for a dipping sauce the one on Asian Pork and Shrimp Spring Rolls. Thank You for another really great recipe.