47 Reviews of Is It Egg Roll or Eggroll?

From: Derf

On Apr 3, 2004

WOW Excellant!!especially for my first try at egg rolls (and by the way, how come they are called egg rolls, when there's not an egg in sight???) Really delighted how they turned out for a first try, the instructions were very easy to follow and we will make them again. (After DH gets over the frustration of taking apart the lumpia skins for me!) I left out the bean sprouts, personal preferance and added from the optional intems= water chestnuts, celery, parsley and jalepino peppers. As the other reviewers suggested, I added 5 spice, 2 teaspoons. We loved them, but next time I will add more hot peppers, to add a little more zing. I think I will also find some kind of a dipping sauce to make with them, for tonight we sprinkled soy sauce (light)on them. I got 28 rolls and I would definately double the recipe next time, that's a lot of time and effort, thought I would never stop chopping stuff. Really like that they are not deep fat fryed, they came out wonderfully crispy, I think because of spraying them with the veggie spray, I used butter flavoured, next time I'll try the garlic flavoured. Froze 20 of them and we ate 8 for supper with a salad. As DH said if we had put out more we would have eaten more, obviously we like them!!! Will save the frozen ones for an appy for Easter dinner. Thanks for a real special keeper!!

From: bratty

On Oct 2, 2003

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!

From: Just Cher

On Oct 2, 2003

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.

From: Sidd

On Nov 14, 2004

This is the second time I have made these, Holy Crikies!! Mmm Mmm good!! The first time I made them I had a some problems, but this time everything went as planned with ease. Moisture is your enemy, I have learned that from personal experience, I placed my meat mixture in a collender with plate on top of it and put a gallon pitcher full of water on top of the plate. I aslo bought slightly thicker eggroll wrappers, the ones I bought before were so thin you could see through them, and well, they ripped really really easily, the ones I bought this time were probably 1/8" thick and they worked GREAT! The chopping was time consuming, but I employ my teenage boy, good way to keep him out of trouble. Oh the best part of this recipe, they taste like they are fried but they aren't!! Thanks Riff!!!

From: ~Bekah~

On Oct 5, 2003

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!

From: Kauaian cook

On Oct 31, 2003

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?

From: GotsaLuvMe

On Dec 22, 2004

I have been making eggrolls for years! I use chucks of white chicken meat, and I always add a light smear of Peanut Butter in each wrapper before rolling. Nobody can figure out why they can't stop eating these eggrolls!

From: ciao

On Oct 16, 2003

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!

From: Juju Bee

On Feb 13, 2005

Ohhh, these were so good! I made a couple changes though. I used chicken instead of pork (it was all I had on hand) and I fried them (naughty naughty) instead of baking them. I also sauteed the cabbage a bit just to soften it, and added a splash of soy sauce. They came out lovely. I served them with homemade sweet and sour sauce, and I froze the rest for later. Thank you for this great recipe!

From: Heather Sullivan

On Jul 9, 2005

These are great! I left out the bean sprouts so I didn't get that many eggrolls but they're very large ones too. I don't use spray oil on my bakeware so I brushed the eggrolls with vegetable oil using a pastry brush which works well. Mine did brown pretty well on the edges and were crispy without being greasy like deepfried eggrolls. Now I have some eggrolls on hand to serve with last minute stirfries. Thank you, Riff!