These were very good, though I wouldn't call them outstanding. I halved the recipe, and I used basil instead of cilantro (personal preference) and I used about 1 1/2 tablespoons of salad shrimp instead of cutting large shrimp. Seven minutes was the perfect cooking time, and the sauce is spicy and goes well with the egg rolls. They had to be eaten with a knife and fork rather than picking them up. I served alongside a spicy stir-fry with brown rice. I will make these again.
Pan-Fried Egg Rolls
skspillman Posted: 05/20/10
susan259 Posted: 06/12/10
Pleasantly surprised by how much my husband and I both liked this. I used smaller shrimp, and instead of chopping cilantro, laid a layer of leaves over the shrimp before folding the wrapper. I didn't think it was too much filling, it came out exactly right for me, although I use the spring roll wrappers recommended by our local Asian market (larger, thinner and easier to roll than supermarket ones). Adding this to our make often list.
Dunateo Posted: 07/22/10
Will definitely make this again. I added sliced shiitake mushrooms and instead of slicing the shrimp, I just added smaller shrimp into the bean sprout mixture. Next time I will try adding cabbage and carrots. I do agree this is a fork and knife affair.
ElleAnn Posted: 07/09/10
What a great recipe! Everyone's eyes lit up after the first bite.. even our picky teen. I replaced the shrimp with left over chicken cut into small pieces. Also added mushrooms and julienne carrots. Will definitely make again soon!
JDHarmon Posted: 05/27/10
Good recipe, but I would suggest using less of the filling than recommended. I found that when I put in the recommended amount, the roll did not wrap around itself enough, which made the rolls fall apart as you cook them. Had the eggroll wrapper been able to wrap a few times around, it would have been a much crunchier roll and wouldn't require using a fork and knife to eat (not my idea of an eggroll!). Also, be sure to use fresh sprouts, not canned. Canned has too much liquid...
camielle Posted: 08/21/10
I thought this was a fun dish to make. I never really make anything chinease or asian in general because i feel mine would not be really authentic. The egg roles took a lot less time than i expected. Also, there were plent of left overs
earthtocaroline Posted: 07/08/11
This was incredibly good and easy. In place of the shrimp, I used small cubes of tofu and I'd sauteed till lightly crusty. Also used canned bean sprouts since they were handy. Next time I'll use a little less of the peanut oil. These taste better than any I've eaten in restaurants.
Debbie17 Posted: 07/18/11
My husband loved these. Made them with chicken instead of shrimp since we do not eat seafood in our home. I am sure they would be great with tofu too.
aneresRN Posted: 02/06/12
This was so delicious. It took me a couple tries to fold it right so it wouldn't open up in the pan, but overall it was a really easy recipe. There was a lot of leftovers, but they reheated well in the toaster oven I found.
kellycorwin7 Posted: 12/04/12
These were so easy and so good. My local grocery store stopped carrying bean sprouts so I used a broccoli and carrot slaw and watercress instead. Omitted the shrimp cause I served it with Coconut curry chicken soup and I didn't feel like I needed to add more meat. Felt like I was eating take out!
jmeleeS Posted: 10/25/12
Loved these for the taste! Giving lower stars for the actual "mess" and hassle of the pan-fry; that didn't work very well for most of my egg rolls. However, if you tweak that portion (maybe just make the rolls spring rolls instead of trying to pan-fry), these have a great taste and are so super simple / easy to make. Serve with C.L.'s Thai Style Coleslaw recipe (sans roasted peanuts and mint, adding brocolli slaw for 1/2 the cabbage) and you have a wonderful & pretty authentic tasting thai meal on the plate in ~30 minutes. Enjoy!
Riggenbach Posted: 03/19/12
Emz101 Posted: 08/26/12
These were pretty good although I maed some changes. Instead of chili sauce I used a mix of teriyaki sauce and soy sauce, I also added waterchestnuts. The one thing I had trouble with was the wrapping technique, it didnt work well so I made up my own wrapping technique, but it was hard to get all sides browned. I would would probly make this again.