By nadia murray on January 24, 2005
"I used this recipe the first time I made egg rolls and we were blown away with how tasty they were. I had never worked with cellophane noodles before and really enjoy them in this recipe. They are copied from a Southern Living cookbook and I want to post it here because the paper is getting worn and I do not want to lose the recipe. They are a favorite of my daughter and I can never make enough of these for her. I vary the recipe sometimes using ground pork or turkey and adding fish sauce and/or soy sauce, more cilantro or garlic but I want to post the recipe as it was originally written and how I made them the first time."
Serving Size: 1 (148 g)
Servings Per Recipe: 8
"I make these all the time with ground pork,chopped pre-cooked shrimp,finely grated carrot, garlic, and a touch of sesame oil. These are much better than those all cabbage eggs rolls you sometimes get in Chinese restaurants."
"Excellent recipe - made as is."