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Showing 1-4 of 4
on August 25, 2008
Hey Cruby, I looked and searched for an egg roll recipe and finally settled on three of them of which yours was one of them and the first one to be made. Happy happy, never tried the other two as this is a very basic recipe which lends it's self to changes very easily. Now if I can just find a good sweet and sour sauce and or plum sauce to go with it, I will have it made, shall continue my quest. Thanks so much for sharing, into the keeper file it goes.....Leepeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 10, 2008
This tasted good, but I had a very hard time with the oil. It was either too hot and the eggrolls turned black in 30 seconds, or it was too cool and they turned greasy. I got it right in the end, thoughpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 28, 2007
Modified this a bit but very happy because the basic recipe worked so well. I did scale it back for about 6. I omitted the ginger (out) and eggs (honestly forgot them). I also was trying to use some ground chicken breast so out with the beef. I cooked the chicken completely as crumbles seasoned with salt and pepper. Tossed it with the sauteed veggies and made the rolls which I sealed with water. Very happy with end result.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #376210
on November 03, 2006
Serving Size: 1 (1584 g)
Servings Per Recipe: 1