Egg Rolls

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This was my first attempt at making egg rolls. They turned out fantastic and are truly easy to make, I was amazed as was my wife. The recipe made eight rolls for me and they where devoured by the two of us. This is a must have recipe for beginners, you can only go into the beyond from here...

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So good! Switch out the Napa cabbage for purple cabbage for better color. Had to work out the rolling but worked great once I got it down. A crowd favorite.

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This recipe is absolutely delicious, I used about a pinch of ground ginger instead, as i had no fresh ginger on hand , it was easy once the vegetables were julienne, I also used more of the cabbage which helped soak up the liquid so that i did not have to strain , did not used sesame oil, just regular vegetable oil. I will make this again and again. Thank you for sharing

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I loved this recipe.I made it in school today. I don't like egg rolls had it once spit it out when i brought them.But these homemade ones were so good. I will be cooking this again and very soon

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I used this recipe for a lunch date with a friend. I put half in the oven and fried the rest. We preferred the fried egg rolls. Next time I will also add a little more cabbage and also not cook so long, so that the cabbage remains crisp. I will use this recipe again.

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The sesame oil over powers the whole taste!!!! and the egg rolls cook too fast so the filling inside doesn't even get got!! I threw out the rest only made 2.

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really amazing!!!!!!!

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really like it..

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AMAZING!!!! i love the taste i needed to take this to a party and every on loved them thank you food network ::

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Very tasty! Well worth the time and effort: I used pork instead of shrimp because that's all I had. Would be good with just vegies, I'm sure!