[MozarkDawg]

I make eggrolls, too. I saw a time saver on one of the cooking shows. Brown 1 lb. of ground pork or sausage with quite a bit of fresh garlic. Drain the fat if there is a lot. Put one bag of preshredded coleslaw mix and the bean sprouts in a large bowl. Add the HOT meat and mix until the cabbage wilts enough. Add whatever else you like in the stuffing. Roll em up and fry. (I got an idea from you two. Five spice will go on the meat after its browned next time.) And I find one wrapper is plenty. Like Nina said, 2 tablespoons of filling.

This is my recipe as well -- one more addition to the sausage, some ginger. I use the already-minced in the jar, have not tried fresh, but it gives mine that flavor in restaurant egg rolls.

Have you tried this substitution for the wrapper/deep frying? I use phyllo dough sheets, fill, roll, brush a bit of melted butter and then put them in a hot oven, 375 for 18-20 minutes, until the phyllo is browned and crispy. I like this method as it's not so tedious, making the smaller wrappers, but you can cut your phyllo to whatever size you wish. Melted butter, yes, but if anyone is really hinckey about deep frying, the oven crisping should quell.

[WhyisaTexasgirlinPA]

Interesting - is it phyllo that is used for spring rolls?

[Umanbean]

I love ginger. I like the fresh, haven’t tried the minced. Phyllo dough, always in my freezer. I’ll try these things.