By riffraff on October 01, 2003
Photo by CulinaryQueen
Photo by CulinaryQueen
"This recipe was a long time coming. I have been working on it for about 6 months. With the help of Bratty I was finally able to put it down on paper. It is all about the prep, chop before you start. This is not a whip it up in 10 minutes recipe but it makes enough for several meals. The number of egg rolls or eggrolls you get depends on if you add the bean sprouts. My friends and I get together and make them by the hundreds, of course that required more wine! Feel free to leave out any ingredient you do not like, there are no rules with these. Hope y'all like em."
Serving Size: 1 (1870 g)
Servings Per Recipe: 1
"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! "
"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."
"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?"
"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!"
"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."
"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!!"
"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."
"This is basically how I make my eggrolls too! Delicious and we eat way too many, but be sure you make enough to share with your neighbors... they are that good! I don't add the bean sprouts but I like to add in regular old green cabbage with the napa to bulk it out some. Another good addition is bean thread noodles... soak first, drain well and chop coarsely. For those who disliked them baked -- make sure you buy lumpia skins or thin eggroll wrappers. The thicker eggroll wraps will not bake up correctly. But the lumpia shells bake up like a dream. I doubt anyone could really tell the difference b/c my husband sure couldn't! Great recipe!"
"I was drawn to this recipe because the eggrolls are baked instead of fried. I had an unsuccessful experience my first try with these, but quickly figured out the problems were mine instead of the recipe. Do not cook the cabbage!! Follow riff's instuctions & stir in as directed :-) Also the cooking spray I was using felt "watery" and the eggrolls never got crisp in the oven. After emailing the chef (Thanks riff!) I tried again with wonderful results. I also really liked the chef's tip on weighting the mixture in the colander, it really makes a difference. Thanks for sharing your recipe riffraff & your help! "
"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!"
"LOVE this recipe! They freeze well and are so nice to have on hand that I double the recipe. Also, I use turkey sausage, bagged coleslaw and when it's time to bake them, use butter flavored spray and cooked them on a little higher temperature and 15 minutes on each side. They brown nicely!<br/><br/>Read more: <a href="http://www.food.com/recipe/is-it-egg-roll-or-eggroll-72124/review?oc=linkback">http://www.food.com/recipe/is-it-egg-roll-or-eggroll-72124/review?oc=linkback</a>"
"I cut the recipe in half but otherwise followed the instructions...delicious! It took me a couple to make them look like the pictures but I got the hang of it and they are not hard to make at all. Served with recipe#82262#82262 and definately will make them again. Thank you for posting. Made for Zaar Chef Alphabet Soup ~ 2014."
"You conquered my inhibition, and I tagged this recipe. I ground my own pork, and ruled on the salt and pepper. I did not have bean sprouts because you were adamant that they be must be fresh (January is not a good time to search for them here). To my taste, there were too many carrots. Without freezing, the egg rolls needed an extra 2 minutes on an additional flip. I wish you had mentioned the Pam with Garlic in the ingredients as an option. I didn't have any, so I didn't use it. All in all, I am so relieved that these aren't fried! Updated: the basic recipe made 12 egg rolls for me. Made for Name That Ingredient Tag Game."
"This is the GREATEST egg roll recipe ever!! My husband loved to so much he did all the dishes!!!! Thank you so much"
"I LOVED the filling, Next time I'm going with the deep fryer...baking left the wraps a bit tough & hard. Thanks for hsaring!"
"Forgot to review! These are really good - thrilled to find egg rolls that are not deep fried. Will make again. :]"
"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!"
"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!"
"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."
"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!"