Read reviews (21)
Rate recipe
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
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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!
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013