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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 91.2
  • Total Fat: 1.7 g
  • Cholesterol: 26.8 mg
  • Sodium: 268.6 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 5.5 g

View full nutritional breakdown of Crispy Baked Egg Rolls calories by ingredient
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Crispy Baked Egg Rolls

Submitted by: HARV47
Crispy Baked Egg Rolls

Introduction

Use coleslaw mix to make a quick & easy treat! Eat as a snack, side, or a meal. Use coleslaw mix to make a quick & easy treat! Eat as a snack, side, or a meal.
Number of Servings: 20

Ingredients

    2 tbsp. oil
    16 oz. bag of coleslaw mix
    4 green onions, chopped
    1 1/2 cup bean sprouts
    1 tbsp. white wine
    2 tbsp. oyster sauce
    2 tbsp. soy sauce
    8.5 oz. can tiny shrimp
    1 tbsp. cornstarch
    20 egg roll wrappers

Directions

1. Preheat oven to 400 F.

2. Heat oil in a wok or large pan over medium-high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, soy sauce, and shrimp. Stir-fry for about 2 minutes, until cabbage is wilted. Mix cornstarch with 1 tbsp. cold water and add. Stir for about 1 minute, until sauce is thickened.

3. Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond.

4. Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.

5. Repeat until you run out of the mixture, about 20 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet & sour sauce or spicy mustard.


Notes:
These make *great* leftovers, warmed or cold. The wrapper becomes a little softer, and more like a fried eggroll. So, if you don't care for the crispy texture of the baked eggrolls, try them again the next day!

Also a great recipe to cook with the kids. Have everyone try wrapping a roll! Create a little assembly line and have them measure out the mixture as you wrap.

Number of Servings: 20

Recipe submitted by SparkPeople user HARV47.





TAGS:  Fish | Asian | Asian Fish |

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Member Ratings For This Recipe


  • Very Good
    41 of 41 people found this review helpful
    Just an FYI when making these, as we eat quite afew...after cooking the ingredients, make sure to strain them in a colander and cool before putting in wrappers. This ensures crispy cooking. Also when wrapping the ingredients make sure to eliminate air pockets as this will make tears in the wrapper - 3/26/08

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  • Incredible!
    39 of 39 people found this review helpful
    This was awesome! I used chicken breast instead of shrimp and I added some garlic powder and ginger. My whole family loved it, especially my dad who said it wasn't greasy at all!!! I also left out the white wine (didn't have any) and the oyster sauce (don't care for it) and added chicken broth. - 6/13/08

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  • Incredible!
    25 of 25 people found this review helpful
    I made these and I give them a very enthusiastic 2 thumbs up! I followed the pictoral on assembly and it was so easy! My daughter loved them and had enough to freeze. To reheat, preheat oven to 350 and heat for 15-20 minutes. Will definitely do these again! - 3/15/09

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  • 16 of 16 people found this review helpful
    Easy recipe! I just made these for lunch and they are great! I eliminated the oyster sauce and white wine and added 2 drizzles of sesame oil for a more authentic flavor. With a Korean mother-in-law, its hard to satisfy my hubby with my wanna-be asian but he's eating away! - 10/3/08

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  • 13 of 13 people found this review helpful
    I made these tonite and they were AWSOME !! I used chicken (didn't have any shrimp) and reg yellow onion (didn't have green onion) but everyone here thought they were great!!! One thing was they got a lil soft on the bottom side so next time I will flip them over about 1/2 way thru cooking time .... - 12/22/09

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  • Incredible!
    12 of 13 people found this review helpful
    I just had to come back and review this recipe. They have become a regular part of our diet. My husband keeps asking me to make "those egg roll things". He doesn't even realize that they aren't deep fried.
    We love them! Kiss the cook!
    - 9/8/08

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  • Good
    10 of 11 people found this review helpful
    the only thing I changed in this recipe was the shrimp, I used chicken, not too bad, the oyster sauce does give them a fishy taste. Recipe made 15, baked 20 minutes and still were not brown. All in all not too bad. - 2/27/09

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  • Good
    9 of 9 people found this review helpful
    I think this is a wonderful recipe that has the potential for everyone to alter to personal tastes. My wife loved these; I did not, but I believe the oyster sauce overpowered the recipe for me. However, I want to remake these with chicken/chicken broth or other combinations mentioned above. Thanks! - 6/6/09

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  • Very Good
    9 of 9 people found this review helpful
    I've made this twice and it's was good both times. The first time I used chicken and shrimp, and omitted the oyster sauce. Second time was just shrimp, but added garlic, onions and red pepper flakes to the stir fry, and mixed fresh basil and cilantro just before filling. Cooked at 350*. - 7/13/08

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  • Very Good
    9 of 9 people found this review helpful
    I made this recipe, and it was very good! I flipped the egg rolls over at 15 min. and added another 10 minutes to the baking to make them crispier. I also drained and cooled the mixture before placing it into the wrapper.. VERY GOOD! - 3/29/08

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  • Incredible!
    8 of 8 people found this review helpful
    I have made them a zillion times already. I have high blood pressure and started using Braggs instead of soy sauce. NO DIFFERENCE! Still good! Just 1/8th of the sodium! Also took out the shrimp.

    My teen agers love them. Wake up and the left overs are gone! - 4/12/09

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  • Incredible!
    8 of 8 people found this review helpful
    JUST AN UPDATE--I MADE THEM--THEY WERE GREAT! I USED WATER CHESTNUTS AND NOT BEAN SPROUTS MADE A FEW CHANGES USED NO OIL. THEY ARE A HIT WITH MY HUSBAND. I AM PASSING THIS RECIPE ON TO OTHERS! - 4/21/08

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  • Incredible!
    8 of 8 people found this review helpful
    Great! But be careful everybody with that sweet and sour sauce! A tablespoon or so has almost twice as many calories as one of these lovely eggrolls! - 4/2/08

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  • Very Good
    6 of 6 people found this review helpful
    We made these last night with sliced cabbage, black mushroom, carrot and chicken. They were a hit at dinner! And the added benefit was my kids had fun making them! - 7/31/09

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  • 6 of 8 people found this review helpful
    I omitted the oyster sauce and used my own stir fry sauce (brown sugar, soy and ahi mirin) also used baby shrimp from the grocery service counter instead of canned. added red pepper flakes, broccoli, and mushrooms. Didn't have sprouts. Turned out GREAT! Baked ~30 mins turning multiple times - 3/24/09

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  • Incredible!
    6 of 8 people found this review helpful
    THANK YOU for including a picture! Adding a picture is so easy these days (thank you digital cameras) and yet I find very few people that take the 5 seconds it takes to upload a picture of their meal onto this site. - 3/19/09

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  • Bad
    6 of 7 people found this review helpful
    I really, really wanted to like these, but they were way too fishy for me. They might be better with chicken and no fish sauce. - 3/15/09

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  • Incredible!
    5 of 6 people found this review helpful
    This is a great recipe, I used very finely diced pork loin , omitted the oyster sauce, used "Lite Soy" and made my thickening gravy with half cup of water to which I added a chicken bullion cube. My dipping sauce was made up of spicy brown mustard a dash of horseradish(to taste) sesame seeds on the - 3/19/09

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  • Very Good
    5 of 5 people found this review helpful
    Make sure to buy the bigger egg roll wrappers. Made mine with the smaller wrappers, but they were still very good! - 3/29/08

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  • Incredible!
    5 of 6 people found this review helpful
    Awesome - I left out the shrimp and added tofu and Boca crumbles instead, and they came out delicious! These will definitely become a staple around here! - 3/19/08

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  • Very Good
    4 of 6 people found this review helpful
    A good way to get in those veggies each day - 6/3/09

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  • Good
    4 of 4 people found this review helpful
    My hubby doesn't like seafood, so I skipped on the shrimp and added water chestnuts. I also didn't have green onions, & substituted chicken broth for white wine, oyster sauce, oil and they turned out good, but i would definitely will try to add chicken next time to make them great! - 1/7/09

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  • Incredible!
    4 of 4 people found this review helpful
    I took out the seafood added chicken, basil, hot sauce and loved it! Big hit and will be put in heavy rotation - 7/6/08

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  • Incredible!
    4 of 5 people found this review helpful
    I made two different batches. The second one I substituted the shrimp for chicken , left out the oyster sauce and added finely chopped red pepper and mushrooms. They were awesome and were gone quickly! - 4/7/08

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  • Bad
    3 of 5 people found this review helpful
    Ummmm . we really wanted to like them, but didn't. I am wondering if I could buy veggie lumpia and just use the cooking technique? - 3/1/09

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  • Very Good
    2 of 3 people found this review helpful
    pre baked and reheated in a toaster oven, love the idea of no frying...thanks! - 5/16/09

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  • Good
    2 of 4 people found this review helpful
    This Recipe looks really good, but I would caution any one that is allergic to MSG to not use the Oyster sauce...Some varieties do have the MSG in them. Also I would recommend substituting the soy sauce with Braggs Liquid aminos...Great Idea though! - 2/24/09

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  • Incredible!
    2 of 4 people found this review helpful
    Yum! Didn't have any shrimp so I used chicken instead otherwise, followed recipe and they were sooo good! My five year old didn't care for them, but my very picky boyfriend loved them as well. - 2/23/09

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  • Incredible!
    2 of 4 people found this review helpful
    These were unbelievalbe!!! I will definately make them again. Thanks so much for sharing! - 2/14/09

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  • Incredible!
    2 of 4 people found this review helpful
    Very tasty! We inhaled them, which I guess that is not the point for a low-cal recipe. - 1/20/09

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  • 2 of 3 people found this review helpful
    delicious! we made them for lunch today and the children couldn't get enough of them. - 12/24/08

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  • Very Good
    2 of 2 people found this review helpful
    Used chicken and chicken broth in place of shrimp/oyster sauce. Subbed diced mushrooms for bean sprouts and didn't use cornstarch mixture as my mixture was not runny. Turned out nice & yummy - thanks! - 8/24/08

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  • Very Good
    2 of 2 people found this review helpful
    I made a lot of substitutions and they turned out great. Our favorites used broccoli slaw and chicken. - 5/11/08

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  • 2 of 2 people found this review helpful
    I haven't tried this particular recipe, but sounds great. I've made alot of fried egg rolls & wontons in the past when kids were home, and just wanted to let Chulahooch know that using any type of fruit filling works great with the egg roll wrappers also. Happy eating! - 3/19/08

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  • Incredible!
    1 of 2 people found this review helpful
    I love this recipe. I made it for my work pot-luck today. Next time I'll have to make more b/c everyone loved them! - 12/21/09

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  • Incredible!
    1 of 1 people found this review helpful
    Wow! These were amazing! I didn't know that I could still enjoy eggrolls. These were so crispy and fantastic. I didn't even miss that they weren't deep fried in fat! :) - 12/7/09

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  • Good
    1 of 1 people found this review helpful
    Surprisingly good. EASY,once they are done & baked,you then have a quick & ready lunch or snack. Will make them again,but will tweek the ingriendts to see what I can come up with to go from good to WOW. - 10/20/09

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  • Incredible!
    1 of 1 people found this review helpful
    quick, easy & versatile - 10/17/09

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  • Very Good
    1 of 1 people found this review helpful
    use chicken because I had it no oyster sauce. very good anyway! - 10/6/09

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  • Incredible!
    1 of 1 people found this review helpful
    I absolutly love these! I think they are just as good as the ones you buy! I learned I really like the Oyster sauce! - 9/27/09

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  • Very Good
    1 of 2 people found this review helpful
    Pretty good! Even better the next day! - 6/24/09

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  • Very Good
    1 of 2 people found this review helpful
    Good recipe. I subbed rice vinegar for the wine and just added a few dashes of soy sauce. Oyster sauce is very salty and didn't want to over do it. Plus I used chopped up peel and eat shrimp instead of canned and a dash of chili paste. Flip during cooking, and these can easily be left in for 20 min - 2/24/09

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  • Good
    1 of 2 people found this review helpful
    I echo what someone else said... way too fishy! The recipe SHOULD be good, and I will try it again. But the canned shrimp I opened smelled very fishy, and the oyster sauce didn't help. My husband ate them, but I couldn't. I'll try again, with fresh seafood--I bet they'll be much better. - 6/10/08

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  • Incredible!
    1 of 2 people found this review helpful
    These egg rolls were wonderful!!! I think they were even better than most I've had at restaurants--even my picky 3year old surprised herself by liking them!!! I can't wait to make them again! They also made a great snack the next day!!! I omitted the oyster sauce because I didn't have any!A+ - 4/17/08

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  • Very Good
    1 of 2 people found this review helpful
    I substituted chicken and chicken broth for the shrimp and oyster sauce. I think it made them a little bland. I need to find other spices or something to put into them. I thought they were pretty good. My mom and son didn't care for them. That's ok, more for me--in moderation, of COURSE! - 3/29/08

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  • Incredible!
    1 of 2 people found this review helpful
    I have made these several times and they are very popular. So popular in fact that they have become a weekend regular. The kids get so excited when the weekend is coming because they know I'll be making eggrolls. - 3/25/08

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  • Very Good
    1 of 2 people found this review helpful
    Recipe was very easy! I made it with chicken an used some sweet an sour sauce for dipping. Only thing is the wrapper is so dry that u need to dip it in something. (But better than tasting grease!) - 3/24/08

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  • Very Good
    1 of 2 people found this review helpful
    I would add a few more spices to it but it was still EXCELLENT! - 3/22/08

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  • 1 of 2 people found this review helpful
    Looks great I have been craving Asian food and this will definitely be on the list! - 3/22/08

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  • I'll skip the shrimp! but love veggie egg rolls! - 5/27/14

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  • We loved these! I made them tonight, but didn't have oyster sauce or wine so I excluded those. I also used seseme oil. I will definitely make this again! - 4/13/13

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  • These look great! I think I might make the changes that TAMMIEANN did as I have no wine, and cannot have oyster sauce. Mmmm... can't wait to try it!

    cj - 4/7/13

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  • I love sprouts not coleslaw - 4/7/13

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  • This was so good. The whole family loved them. We make again. - 4/7/13

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  • Mine turned out okay, but I would've liked more seasoning. I think I will try the chicken one with garlic and ginger like the other user. These were easy to make and assemble, so I will try again with other fillings. I may even try a sweet wrap with the kids. - 2/21/13

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  • This was a good recipe. They are not the same as the fried ones, but not bad. - 1/28/13

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  • Mine didn't get good and crispy. I will be making them again and trying to get them crispy. Tasted great! Just missed the crunch. - 1/21/13

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  • What can I say? YUMMY! - 12/19/12

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  • excellent needed a chinese food fix and this did it for me.I used a little water instead of wine and three drops of sesame seed oil yummy - 11/9/12

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  • I made these the other night with only the veggies, and they turned out good but they were not as crunchy/crispy as I would have liked. I am going to make them again and see what happens. Overall they are wonderful in taste, - 11/2/12

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  • Unfortunately, my husband and I did not like this recipe at all. We did not even finish one roll. The inside mixture just wasn't good. It was disappointing for us. - 8/25/12

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  • These were pretty good. My 3 year even wanted to try a little. He didn't like it but my husband and I did. The only issue I had was that I couldn't quite get the egg roll wrappers to crisp up quite enough and I left it in the oven for 20 mins. I didn't see the helpful hint from KATHEK untiltoday - 8/13/12

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  • Do you think that you can freeze them? - 4/24/12

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  • Made 3 times so far. Sauce is great. Coleslaw mix is brilliant ingredient.
    1 variation: I spray one side of wrapper, then flip, fill & place on unsprayed sheet. No dried edges that way.
    I use whatever I have to fill - plus coleslaw mix, of course. - 4/23/12

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  • I tried to use fresh shrimp to make a better flavor egg roll but I still just tolerated them. - 4/6/12

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  • I excluded oyster sauce and used a bit of diced pork (about 1 serv. in whole recipe), not shrimps. They were too wet, so I flipped them and cooked 2x time. The flavor was GREAT-- we will try this again, but I will improve my Stir-Fry technique. Hit my savory Chinese Egg Roll craving spot-on! - 4/4/12

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  • Alexis and I (grandma) were able to make these and be ready to taste in under 1 hour. They are crispy and flavorful. With or without the shrimp they were a hit and so easy to make. This is going to be a weekly favorite on our menu. - 4/3/12

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  • I have to say, it's pretty hard to top my cousin's home cooking (he's filipino and a chef), but this was pretty good. I chopped my own cabbage, carrots, and shrimp (the way we do when making our fried lumpia and egg rolls) and eliminated the wine. I lightly brushed with oil (hate spray). - 3/29/12

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  • very good - 3/28/12

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  • I personally loved these! My family thought they were okay and suggested leaving out the shrimp next time. I didn't tell them it was in there and they got a weird surprise of fishy flavor. Also I don't think i'll cook the ingredients next time - i like a little more crunch to my veggies! - 3/26/12

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  • great flavor! I omitted the wine and oyster sauce, used fish sauce instead. Used ground turkey as my meat and used extra garlic and lots of pepper. I also used sesame oil The more seasoned the filling is the less bland the egg rolls are. L o v e that I can bake instead of fry! - 3/4/12

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  • This is a great recipe. I have made it a few times. My husband has a thing against cabbage. I use broccoli slaw instead. It works great. - 2/21/12

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  • Made these with trimed pork steak and they were great. Didnt miss all the extra calories for the oil. - 2/20/12

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  • Great recipe. They were easy to make and tasted good. Mine didnt brown well but next time I will turn them halfway through. I omitted the oyster sauce and shrimp and served these with a light udon soup. Thanks! - 2/14/12

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  • I use this recipe a lot, but instead of coleslaw mix I use broccoli slaw and I don't use any oil, oyster sauce, wine, or cornstarch. I use canola spray to stir fry the veggies, also add a small onion and an 8oz pkg or fresh bean sprouts and a tsp. of fresh ginger, grated. - 1/22/12

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  • OMG delicious. Didn't look exactly like the photo but sure tasted "real". - 1/13/12

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  • after cooking the ingredients, strain them in a colander & cool before putting in wrappers. This ensures crispy cooking. Also when wrapping the ingredients make sure to eliminate air pockets as this will make tears in the wrapper. Leave out oyster sauce...can make fishy taste. - 1/6/12

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  • Very Yummy! I changed a few things..cut up 3oz of chicken breast, used 1oz of chicken broth instead of wine and added about 1tsp Ginger powder 2tsp chopped garlic and used sesame oil instead of plain oil. Put half the oil in the pan with garlic,chicken onions etc and cooked then added the rest! - 1/5/12

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  • Holy Smokes! These egg rolls are easy to make and delicious. My daughter is very conscious of what she eats (she sure didn't get that from me!) and never eats egg rolls because they are fried. Omitted the oyster sauce, used Shao Hsing wine and 1/2 tsp of sesame oil - made the flavor spot on! YUM!
    - 11/29/11

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  • I haven't made these in a while, so I am making them for dinner today. Always a favorite with all the family. - 10/23/11

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  • My favorite way to eat these is the next day as leftovers. I don't always add the shrimp or even any meat at all though because they taste great even with just the vegetables. - 8/24/11

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  • Simply awesome. I added 8 oz of ground turkey. These will definitely be on the menu quite often! - 6/27/11

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  • easy and delicious, and so adaptable... can't wait to do it again - 6/22/11

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  • Wow! These taste AWESOME! I don't think they are too fishy at all but I'm a big fan of fish so I'm biased. They are also really easy to make but the servings were off, I got about 16. And they weren't as crunchy as I hoped, even after I let them broil a while. I will definitely make these again! - 6/12/11

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  • made these yesterday. they were wonderful, can't wait to have some for lunch today! Used fresh grated ginger, no oyster sauce, but I used chicken broth and I had extra shredded carrots so I threw them in too! I also used bigger shrimp, and chopped them.(I like the texture better) - 5/23/11

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  • This was very simple and quick to prepare. I added fresh cilantro, left out the sprouts, and served it with sweet chili sauce. My husband and I really enjoyed it. - 5/21/11

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  • Delicious and very easy to make! - 4/18/11

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  • Delicious, Added to my recipe box. - 3/14/11

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  • I think the taste is a littlw weird, but they were easy to make. Probably won't make again. - 2/20/11

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  • great and super easy. Did not use Oyster sauce and used chicken instead of shrimp - 2/18/11

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  • I substituted chicken for the shrimp and chicken broth for the wine and oyster sauce because I didn't have those ingredients. It still turned out delicious. I will make this recipe again. Thanks for submitting it! - 2/14/11

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  • I took out the shrimp and oyster sauce. These were amazing. Thank you! - 1/20/11

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  • Delicious! You've got to try them! - 1/6/11

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  • 4.5 - 12/30/10

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  • Delicious and easy!! - 8/29/10

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  • I had a blast making these!! I can't wait to try different ingredients. I used Chicken instead of Shrimp and did not use the Oyster sauce. They were YUM YUM! Hubby and Neighbor loved them!! Had the Garlic Brown Sugar Chicken with the egg rolls and some brown rice. What a yummy meal! - 8/24/10

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  • I made these and it is a real keeper/ better than deep fried - 7/21/10

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  • These are awsome. I substituted chicken broth for the oyster sauce and chicken for the shrimp. I will be making these again very soon. - 5/13/10

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  • I have made these with both chicken and shrimp. It's a keeper! - 5/7/10

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  • Wonderful. My egg roll "wrappers" dictated 170 calories per serving (3 wraps). I eliminated the shrimp and oyster sauce and used chicken. I also used "Wondra" to thicken it up. I popped 15 in the oven for 20 minutes and they were perfect. Just make sure the rolls are the same size. WONDERFUL! - 4/11/10

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