These Eggrolls are fantastic. And if you take the time to prep everything, they are very easy to prepare as well. About the only thing I did differently was after adding the cabbage to the pork mixture, it tasted a little flat. So, I added a couple of dashes...literally just dashes of Chinese 5-Spice Powder to kind of wake it up again, and it worked. We loved these so much because they are SO MUCH better than the frozen ones you buy. You done good with this one Riff, a keeper for sure!
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Oh yes finally these are up! I was lucky enough to get this chef's recipe prior to posting and I made these a few weeks ago. I used all the ingredients listed except I did not add the peppers and did add 1/2 tsp 5 spice powder. These are truly amazing. It is time consuming so do double the recipe and freeze. I am lucky enough to have nearly a dozen in my freezer that I have been saving for a special occassion. I have baked as well as fried these babies and both were excellent. I will never buy frozen again. Thanks Riff for trusting me with this special recipe.
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Not to sound like a broken record, but this recipe is a KEEPER! Yes, it takes some time to get all the chop-chop done -- well worth the effort when you get to the eating part. "Broke da mouth"(Excellent!) Served this with Mae Ploy, a sweet chili sauce, for the hot crowd, and for the more traditional folks, Thai Dipping Sauce (recipe 33113). Mahalo Riffraff -- or is it Riff raff?
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Wonderful. Just wonderful. I made these chicken egg rolls as opposed to pork with Riff's gracious help. My store didn't have ground pork. Just poached the chicken, shredded it, sauted the onions, carrots and garlic, then added the chicken and went along as the recipe stated. They are soooo good! My first time working with wrappers and making egg rolls and such a success! They even taste good cold! I am so glad I made a double batch! Thanks so much Riff! I will be making these again and again!
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OHHHHH These will be the best egg rolls you have ever eaten... I did not include bean sprouts because they scare me. They are so crispy and good out of the oven. But be sure to make alot, because you will not be able to stop eating them!! Thanks for sharing mom.
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Hi, I have tried other eggroll recipes in the past however, no matter how long I drain the vegetables the end result is a slightly soggy. I am looking forward to trying this recipe soon but, I have a trade secret to also try this time... I spoke to a woman in Chiagos Chinatown and she revealed that if you spread a very tiny amount of peanutbutter on the wrapper before adding the vegetables the outside will retain its crispiness and the juice will not permeate the wrapper. Just thought I would pass on this hint. looking forward to trying your recipe. I"ll get back to you with results. Thanks to all who submit recipes!!
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riff, these were fabulous egg rolls! I used ground pork, and also added some tiny shrimp. The only thing I left out was the celery. I added 3 small red peppers, minced, for some heat. And also used some matchstick carrots from the produce dept to save some time. The Napa cabbage was very easy and quick to chop by hand. I chopped it, washed it, and put it throught the salad spinner to get rid of the water. They were very easy to put together, and even easier to cook. I think I could have let the filling drain longer though. I had a few open up during baking, and it was from extra moisture. But my husband wouldn't stop eating the filling, so I got fed up and started rolling them sooner than I should have, I guess. Anyway, these are really delicious. We made a dipping sauce with soy sauce, garlic and ginger to go along with the rolls. We loved them and will be making them again, very soon! Thanks for sharing your recipe!
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I LOVED the filling, Next time I'm going with the deep fryer...baking left the wraps a bit tough & hard. Thanks for hsaring!
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Forgot to review! These are really good - thrilled to find egg rolls that are not deep fried. Will make again. :]
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These are the best! First time trying anything like this and they tasted delicious! Mine didn't really get crispy, but from reading other reviews, I'm guessing I didn't get the mixture dry enough before filling the wrappers - next time I will get them dryer - not that it hurt the flavor one bit! I used bok choy in lieu of celery and omitted the cilantro (we are part of the population who thinks it tastes like soap) added chopped shrimp and I used hot sausage, wasn't sure about that but couldn't find ground pork, it worked perfectly! Shredded the bok choy, chopped up water chestnuts and shredded the carrots - used fresh garlic put through a garlic press....great recipe riff! We cooked and ate eight of them, the others are in the freezer now :) although I'm thinking some of them may be lunch tomorrow! Thanks for sharing!
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These were fun to make - I made a ton and froze them in vacuum bags - they fry up perfect everytime. I left out the celery and put in extra water chestnuts and made mine veggie only and the whole family loved it. Thanks for the great recipe!
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I only made 6 egg rolls but are they ever good. I used pulled pork, regular cabbage, no bean sprouts but the rest as written. I did add lots of S and P. Will make again soon to freeze.
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Hands down the best eggrolls I have ever had. Even better than a restaurant's, I think! I added some chopped water chestnuts and spread a super-thin layer of peanut butter on the wrapper as I was assembling. I used ground turkey instead of pork and broccoli slaw instead of the cabbage. These are amazing!
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I can't believe i forgot to rate this. These are a staple in my freezer! I tried these for the first time a couple months back. My mom was visiting and couldn't stop snacking on the filling. We rolled up and froze about 70 of these and so glad we did! Anytime an unexpected guests showed up, had a weird pregnancy egg-roll craving or just wanted some to go with dinner, it was so easy to just pull a few out and fry. Not to mention how absolutely delicious these are! Even my husband who isn't into egg rolls tells me he doesn't like egg rolls while trying to swallow down like 3 at time. thank you for submitting THE egg roll recipe! finally!
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These are AWESOME!! Easy to make, if a bit time consuming but SO worth the time. I double the recipe and added sprouts and i have filling left over after making 48 egg rolls. I think next time i will triple the recipe and make 75-80. (This weekend!! :) My family loves them, they are great in kids lunches, just warm them wrap them in some foil.. the kids say they are good even when they arent hot! I froze them using the flash freezing method the chef suggested and filled a big freezer bag. I warm them up for 1 min-1:30 and they are just as good as they were right out of the oven! Thanks so much for this awesome recipe, I will be making this all of the time. :)
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I like to use pork sausage and when in season substitute zucchini for most of the cabbage. Due to allergies I do not use garlic or ginger. My favorite is to serve these with my apricot perserves and a little soy sause mixed together for a dipping sause.
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my whole family thought these were delicious.
only problem i had was egg roll wraps. i purchased 50 and needed 50 more. and no i dident get wonton wraps by mistake lol.
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I say piffle to the idea that there are rules for egr rolls (or spring rolls as some of us call them). The main appeal of this dish is that it can accommodate infinitely variable ingredients. Everything is optional. Substitute chicken or shrimp for the meat, throw in some broccoli or cauliflower, Use rice wrappers instead of egg wrappers. This is a good recipe.
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Please, please, please do not ever put celery in Asian dishes. Asian people do NOT use celery. It is a cheap & bad substitute for bok choy which is used extensively. ALSO cilantro is a staple of Thai & Vietnamese food - it is NOT optional. My Vietnamese friends are groaning at this recipe!
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