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Egg rolls are so easy with this recipe, you'll wonder why you haven't been making them all along! Look for a good dipping sauce in the Asian aisle at your supermarket. —Angel Randol, Apple Valley, California
This recipe is:
Quick
Nutritional Facts 1 egg roll equals 244 calories, 14 g fat (2 g saturated fat), 11 mg cholesterol, 349 mg sodium, 23 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Effortless Egg Rolls in Simple & Delicious March/April 2009, p26
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Jan. 25, 2013 by E Hume
Forgot to mention - I sauted the cabbage mix and I'm glad I did. I think the cabbage would not have been cooked enough if I hadn't. Also baked at 400 degrees for 20 minutes (checking after 15 minutes). They browned nicely.
The hardest part of making this fantastic dish was finding the wonton wrappers in the store -- and then trying to decide on a sauce. Excellent!
Reviewed on Jun. 23, 2012 by jltugie
These delightful egg-rolls were very easy to make and were a hit with the entire family.
Reviewed on Sep. 15, 2011 by redisaid
Very easy and very tasty. This was my first attempt and I baked the egg rolls. Next time I want to deep fry them. Question..I froze the extra rolls for later, assembled but uncooked. I assume I will have to thaw them if I intend to deep fry them?
Reviewed on Apr. 23, 2011 by PB2
I loved how easy these were to make. Along with the sausage & stir-fry veggies, I added half a package of coleslaw mix (shredded green cabbage & carrots). We deep-fat fried them this first time. Next time I'll try baking them.
Reviewed on Feb. 02, 2011 by tony58
These turned out wonderful! Thanks to Kristi, I baked them instead of frying. She suggested 425 for 15-20 minutes. When I do them again, I will probably do 400 for 15 minutes. They were a little crispy, but good for my first try.
Reviewed on Dec. 30, 2010 by jamiekidd77
These were very good. Very easy and delicious. My husband loved them. I personally think it could stand a little more teriyaki sauce but other than that, very good!
Reviewed on Nov. 06, 2010 by cheercoco9
I made this of a party that my family had. It was a big hit, had not one left... I would make it again
Reviewed on May. 19, 2010 by obsessedwithfood
If I could give this recipe more than 5 stars, I would. So easy to make and so delicious! Never have any leftovers. And, if I did, I would hide them in the frig and save them for myself :) This recipe is definitely a keeper.
Reviewed on May. 13, 2010 by Baking32
LOVE, LOVE ,LOVE IT! I made these for my family and friends and they all went gaga over them. I have made them several times and had to double the recipe. THANKS!
Reviewed on May. 11, 2010 by littleann1
Wow, these are amazing. I will never buy Jack-n-the Box or frozen eggrolls again!
Reviewed on Apr. 16, 2010 by momtobpbj
Amazing !!!! I used only veggies, no meat and WOW!! My 16 year son ate 3 of them the rest of us ate 2 each, plus homeade pork lo mein They all said they were better than our favorite chinese restaurant. THANKS for a great recipe!!
Reviewed on Apr. 11, 2010 by kar52
I like to add the clear noodles to this,very good
Reviewed on Apr. 11, 2010 by Appy_Girl
I too have made this easy little recipe. They go together in no time at all~ Shrimp and Chicken are our favorites and I also use the coleslaw mix~ I also add chopped scallions to the mix and a little chopped ginger as well.I like to pre saute the mix , that way it is easier to work with~ A little sesame oil is another nice addition ~ Janie
I too have made this easy little recipe. They go together in no time at all~ Shrimp and Chicken are our favorites and I also use the coleslaw mix~ I also add chopped scallions to the mix and a little chopped ginger as well.
I like to pre saute the mix , that way it is easier to work with~ A little sesame oil is another nice addition ~ Janie
Reviewed on Apr. 11, 2010 by savanna2
i have been making them like this for many years and have also substituted the sausage with left-over meat (bits of chicken,chops,steak etc),and use a pkg of coleslaw mix instead of the stir fry. It is cheaper also. I have placed the wrapped left-over ones not touching each other on a cookie sheet, froze them, and put 6 to 8 or more in individual freezer bags. Then when you feel like a few, or have company, you can take out what you need according to the amount in the bag. They freeze well, and keep for a long time. Do NOT THAW once frozen prior to skillet or deep frying.Try the sweet medium hot pepper sauce in the oriental food section for dipping. You will never have to order take-out again. ENJOY
Reviewed on Apr. 10, 2010 by Lauralouise
I will try this soon, as it is easier than the recipe that I make now. What a time saver.
Reviewed on Apr. 10, 2010 by tkarinas
Egg rolls are something my family makes whenever we're doing Chinese. They are so easy to make and very delicious, so we eat as many as we can.
Reviewed on Apr. 10, 2010 by postmaster23
great recipe, you can also use shrimp, chicken, etc, I also addes napa cabbage.
Reviewed on Apr. 10, 2010 by soccerjoe18
I made these as a finger food at Christmas and they were a big hit. They are just as good without the sausage. I baked some of them in the oven instead of frying and they were just as crispy and delicious. Very good recipe...Thank you for sharing.
Reviewed on Mar. 16, 2010 by 914934
This was super easy to make! I forgot to buy the pork sausage so we just went vegetarian but it is definitely something we'll do again. It was so very easy and a lot less expensive. Someone wiped out the egg roll wrappers from the store right before I went so we did wonton roll size and rice on the side and with a family of 7 going on 8, everyone was filled and satisfied.
Reviewed on Mar. 02, 2010 by blindlady09
I love eggrolls but never found a recipe I thought I could make until now. I added some cabbage too which made them taste like they came from our favorite restaurant.
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