These were great, and very easy. I used shrimp and added a little onion and ginger. You were correct about the need for almost "over seasoning". I thought I had ruined the dish but cooked them anyway and they were great. Thanks!
Easy and yummy. Didn't have ground beef, so used a little cut up cooked pork, but concluded they would have been just as good without. Did end up putting some sesame oil, soy sauce and ground ginger in the mix for more flavor. Who would have thought that making your own egg rolls could be so easy.
Can I come over to your house?? Man, everything you've submitted so far is STELLAR!!! Where did you learn to cook? These egg rolls have great color, texture, taste, and they are easy (albeit a bit messy) to make! You need lots of counter space for this one, but it's worth it! Try it with teryaki wings!!!
These were super and real easy to make. Will make them again sometime.
The Egg Rolls, or as my family calls them..Spring Rolls are made in very much the same way. But...I place the cabbage in a pot of salted, boiling water and let simmer for about 5 minutes. Drain and let cool. Once cool, squeeze as much water out of the cabbage as you can with your hands. This softens the cabbage and makes the egg rolls much easier to eat. I also add thinly sliced shittaki mushrooms to the ground beef mixture, along with approximately 1 tsp. salt. Also I've found using white pepper rather than black gives more of a "Chinese flavor". For the dipping sauce, try adding Chinese Hot Mustard to soy sauce. Hmmmmm good!!!
These are good. I also add the La Choy veggies and a little ginger. Mmmmmm Mmmmmmm.
I have always felt intimidated about making egg rolls because I thought it would be difficult. I was WRONG. These were easy and tasted pretty good. Of couse nothing is a substitute for authentice Chinese egg rolls, but these at home goodies stack up pretty well. The only changes that I made were adding ground ginger powder along with the salt, pepper, and garlic powder. Also, for health reasons, I opted to bake these at 425 degrees for 15ish minutes after I sprayed them with Pam. My preference would NOT be Grey Poupon Dijon. It was gross. I did like soy sauce and honey mustard as dipping sauces.
I'm currently in egg roll heaven. We wanted chinese night without having to go out, so I scoured Zaar for some recipes. The perfect egg roll has always eluded me, I almost gave up and bought some frozen ones, and I found this. I was so impressed with these! The trick to overseasoning was right...I used some jarred minced garlic AND powder on the ground beef, then dumped it over a bag of coleslaw mix (carrots, red and white cabbage). I microwaved it for 5 minutes to soften it all, and let cool for about 20 minutes as I was preparing other things. I thought I had used plenty of seasoning, then tasted and added even more, along with the tiniest pinch of chinese 5 spice, since we like the flavor. My 5 year old helped me with the egg wash, and we fried in peanut oil. Fantastic, and the leftovers froze well, and reheated in te oven beautifully. And it was EASY! Thanks so much for this recipe!
These are soooo good. They're better than even the best restaraunt eggrolls I've ever had. I think it's because they're so fresh. I've done these with gd. beef and pork sausage. We've played with the recipe and added cilantro, fresh ginger, cucumber, etc. but I still love the basic cabbage/carrot mixture best. Thanks Bonnie for a fantastic recipe!
Thank you. I'm a Chicago transplant, and I miss the food so much. There was a Chinatown hole in the wall named Guey Yee that I grew up on. Have never found an egg roll to compare, but this put me on the right track. Added 2T peanut butter to the filling mixture, and whoop, there it is!