21 responses

  1. Alecia @ ChickenScratch NY
    February 13, 2012

    You’ve got my boyfriends attention! I think he could probably eat about 35 in one sitting. I’ve got it pinned with a promise to look for the wrappers next time we’re out!

  2. Tonii
    February 13, 2012

    I am seriously impressed! These look not only delicious but SO professional! At the same time…you make it seem possible that I could make them too :) Thanks so much for sharing!!

  3. Frazzled Mom of Five
    February 13, 2012

    Yummy these look deLISH! I am all about any asian food- thanks for sharing!
    ~Jen @ hutchinsonherd.blogspot.com

  4. Audra @ Once a Mom Always a Cook
    February 13, 2012

    Those look amazing! I will have to try those :) Thank you for sharing. I am now following and would love for you to stop by my cooking blog anytime :)

  5. JenW!~
    February 13, 2012

    Oh yummy. My sons will thank you they love egg rolls. I am off to give this a try.

  6. LeighAnn
    February 13, 2012

    Yum! Trying not to drool on my iPad.

  7. Jill @ KitchenFunWithMy3Sons.com
    February 17, 2012

    Love this! We just posted our 2nd Kitchen Fun and Crafty Friday Link Party and would love for you to share this! http://kitchenfunwithmy3sons.blogspot.com/2012/02/kitchen-fun-and-crafty-friday-link_16.html

  8. Mindie Hilton
    February 18, 2012

    These sound and look terrific. If you ever want another place to share, you are always welcome to link up at Bacon Time every Fri-Monday at the Anything Goes linky.

  9. LDH
    February 19, 2012

    Hi Brandy! Your Egg Rolls look delicious! YUM!

    So nice stopping by to visit with you!

    Kindly, Lorraine

  10. colleen
    February 20, 2012

    Hi, I just found your site through Skip to my Lou, these look so good! I can’t wait to try them. I make my own duck sauce so these will be perfect to dip in it.

  11. 4you-withlove
    February 20, 2012

    Yum! I love homemade eggrolls. I’ll have to give your recipe a try! :D

  12. Stephanie
    February 20, 2012

    I’m glad you made them! So many people are just so impressed when I’ve made them and it’s really not hard, just time consuming with the deep frying. You didn’t put ginger in yours? We love ginger in ours. I never order egg rolls from take-out (and we rarely order take-out anymore) because I like the ginger flavor that they are often missing. Kevin’s a whiz at fried rice, as well. :) Ni Hao!!

  13. Six Sisters
    February 21, 2012

    My mouth is watering! These look so good! We would love you to come share these at our weekly link party every Saturday! -The Sisters


  14. Jaime
    February 21, 2012

    Found you through TipJunkie :) Those look absolutely delish! I will be making them this week for sure! I love your bio, I feel the same, best years of my life right now, very well put. :) Check out my blog if you have a free second:


  15. Stephanie
    March 12, 2012

    Wow these look amaaaazing! I love egg rolls but have always been intimidated of making them at home. I will definitely be trying this!!


  16. Manthri Sravanthi
    April 4, 2013

    its very yummy and delicious recipe i loved it i will try it ……………………..chicago pizza http://justeat.in/chicago-pizza/Delhi-NCR

  17. laoshi_megan08
    August 26, 2013

    When freezing, are you meaning that you freeze the leftover, already cooked egg rolls, or the prepared but not cooked egg rolls?

    • Brandy
      August 26, 2013

      Hey laoshi_megan08!

      You could probably do it either way, but I was referring to cooking them first and then freezing them. That way, all you have to do is heat them back up in the oven and don’t have to get out the frying oil again. Enjoy! :)

  18. Angela
    October 6, 2013

    I’ve made homemade egg rolls for several years and have perfected my recipe over time — and it’s very similar to yours. The problem I’ve run into is that they don’t stay crispy very long and when we do venture out to a Chinese restaurant, I notice theirs stay crispy in a buffet pan for a good while. Any secrets to help with my “soggy-way-too-soon” egg rolls?

    • Brandy
      October 6, 2013

      I’m not sure! We’ve either eaten them up too fast or frozen them while still crispy. I have noticed that once they are frozen and heated again that they aren’t as crispy and fresh as they are straight from the fryer. I’m wondering how to get better results from the frozen ones. It’s worth experimenting because they are so good!

  19. none of your business
    July 18, 2014

    Fine basic recipe. I add 1-3 Tb grated fresh ginger, 1c slivered almonds or chopped peanuts, 1c frozen edamame, 3 grated garlic cloves and a minced seeded jalapeño. I brown meats and drain in colander and rinse in sink. Add back to pan w/ spices cook a few minutes and set aside. Saute everything else till crisp/tender and drain well. Then mix w/ meat. Let cool. I only fry in peanut oil. There’s nothing wrong w/ frozen, it’s picked at peak freshness and flash frozen. Absolutely no nutrition is lost…only a bit of water from cells rupturing from ice crystal expansion. That’s why frozen wilts so bad

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