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These were tasty egg rolls and very quick to assemble. I had subbed ground pork for the chicken and cut the recipe in half. I just cooked the pork at the same time as onions and continued with the recipe. I drained everything and let it cool down on the counter. Then assembled rolls and put on parchment paper lined cookie sheet. I had baked mine at 400 for about 15 minutes. I should of turned them halfway through but forgot so one side was a little more browner. I would like to try this recipe with shrimps next time. I really enjoyed the flavor of the rolls but I think next time I would also add a little fresh ginger as another poster suggested. Thanks for posting your great recipe Karen.
This recipe was helpful as I wanted to use cooked chicken. To this recipe I added 1 t. finely chopped ginger. Instead of reg. onions, I used 3 green onions. I used cabbage and 2 carrots shredded. I found the teriyaki marinade a little overwhelming and will try something different next time. Thank you for your recipe.
I made these for a family get-together, and they were a hit! Several people asked for the recipe. I baked the first batch and they didn't look appetizing, so fried the rest. I let the liquid stay at the bottom, so was able to roll many before frying. An added benefit: my house smelled like a Chinese restaurant!
Really terrific! I made this yesterday. So easy! Didn't have packaged coleslaw so I shedded cabbage and carrots in my food processor. Also didn't have bag of bean sprouts so I used can, drained, then added a little corn starch. Left over night in frig before stuffing egg rolls. Worked perfectly. They disappeared with rave reviews. Told I must make them again. Try with "The Best Sweet and Sour Sauce" #76003. Absolutely delicious! Thank you so much!
Delicious! I had some chicken breast to use up and this was perfect. It made a huge amount of filling so I froze some for another time. When I drained the filling I saved the liquid and made rice and it was so good too! Served with a store bought Thai chili dipping sauce. My family really enjoyed these and I will make them again many times. Thanks Karen!
Thanks for the recipe. We enjoyed it very much. So nice to finally be able to make these at home easily.
We love asian food and this egg roll recipe is a good one. Its very easy to prepare and tastes just like ordered. Thank you for posting.
We loved these! My 7 and 12 year olds had fun rolling them! We drained and froze the extras and heated them up at 425 degrees,
I've made these a few times now. I love these egg rolls. I use ground chicken. I like to use lumpia wrappers because they come out crispier. Thanks for posting.
Yuuuuumy! Great for breakfast, lunch, dinner or midnight snack! You can't eat just one and you'll crave more! It seemed like a lot of veggies and not much sauce at first, but once it steamed, it all evened out. I might use more chicken next time or try pork. I used Joyce Chen Plum Duck Sauce for dipping. This was a huge batch, so I froze the extras uncooked. I'll try baking those. Very easy, but a little time consuming. Egg rolls are my favorite chinese food. Now I can have them anytime at home! A great money saver. Thx!