I'm a dunker.

Ron

I'm a dunker but not anything hot, like spicy hot. Vique.

John 3:16

I pick it up and dunk in the sweet sauce. YUMMMMMM!

Pick up and pour little sauce on it bite by bite...Stacy

Pick it up and just eat it plain - if I have one on my plate, I don't take the time to do anything but EAT IT! LOL

I take one bite off an end and then spoon sauce into it! I like the sweet,spicey sauces the best.

You'll think I'm crazy, but I eat the insides and not the greasy part.

No, alisande I don't think you are crazy because that's the way I eat mine now. I hardly ever eat deep fried anything but when I did I dunked.
Lois

I dunk mine in Duck sauce.

I'm a Dunker! Same with Spring Rolls and Peanut Sauce.

I never use chopsticks on anything either.

Gayle

Dunker here.
Fingers came before forks (or chopsticks, if you will).

Used to eat in the hand, sometimes after dipping - but not in hot sauce ... that threatens to blow the top of my head off, and I fear losing some brains ... with the forgetfulness that comes with age ...

... now what did I plan to say ...?

oh, yeah - I need all of the brainpower that I can manage/retain!

Now, having only three teeth, it's knife and fork (chopsticks not so hot for cutting).

Cut crossways ... may dip ... usually in sweet sauce.

Enjoy!

ole joyful

Just like Stacy, put a bit on for every bite. :)

Moni

I dunk every bite.

I make a dipping sauce with appricot jam, mixed with a bit of ketchup , some soy sauce, a bit of water and then warmed in the microwave. Yum Yum!

I like to dunk the first bite, then spoon on my sauce-bite by bite.

I'm a dunker & a spooner!!

Donna (^_^)

I dunk mine, but I use regular mustard. Our chinese food dinners are always carry out so I use the mustard from home.

Linda

I'm a dunker! Gosh its been years since I had a good eggroll! When we went to Tx they had good ones at Walmart! LOL I'd always stop and grab one...or two!

I dunk too. And I use the brain blowing mustard, but just a dot or two. You use to much and you can blow fire out of your nose.
Leslie

I dunk mine in garlic sauce... YUMMY!

Dunk in mustard and soy and duck sauce. Every bite is different! And I love the greasey taste!

I dunk in whatever is available. Like Jannie I like to treat my taste buds to different flavors.

I just pick mine up and eat. No dunking needed!

I cut everything, even my hot dogs and hamburgers, and eat with a fork. I know that takes the fun out of eating hamburgers LOL. Egg roll gets cut up, forked, then dunked.

I cut it in half, pour a little soy sauce in from the end and eat it with my fingers.

DUNKERS outweighs the knife and fork eating.
I'm in the minority!

I just pick mine up & dunk a tiny dunk into the hot mustard. I've never thought of eating egg rolls with a knife & fork. For me, that would take away some of the enjoyment. I had a teacher once who ate potato chips with a fork. Didn't believe it till I saw it.

Dunk in plum sauce...which reminds me...I bought the ingredients to make some tomorrow.

I cut mine in half the long way, then slice into little squares. Drizzle on the plum sauce (what we call Duck Sauce here). I can eat the pieces with a fork or chopsticks. Except for the crunchy ends, which are saved for last and not cut up LOL. Now, that is for the kind that is stuffed with bean sprouts.

Cabbage style ones (usually pork)? I bite off an end and pour in a bit of sauce for every bite LOL.

Typically, they have the bean sprout style around here, but mostly we encounter the cabbage style "State Side".

I eat all my eggrolls with... fingers. They are after all, finger food. I mean, eating an eggroll with chopsticks is like eating pizza with a fork and knife. I have nothing against those that do so but let me ask? Are you having fun eating them with utensils?!

If it's Chinese eggrolls, I eat them plain because most of the time, they're already seasoned to taste.

For Vietnamese eggrolls, they're seasoned lightly and need a good fish sauce mixture for dipping. I wrap the eggroll in lettuce and some herbs, then dip into the sauce.

Vietnamese and other Asian food are not only tasty but fun to eat them too. That is, if you eat them the way they're supposed to.

Eating is not only to feed your body but it also feeds your mind and soul as well.

Great input!

Eating is not only to feed your body but it also feeds your mind and soul as well.

Yep, egg rolls are finger food. Dip each bite in hot mustard, then ketchup.

My homemade egg rolls are time consuming, but, man-oh-man, are they good!

Shrimp & Vegetable Egg Rolls

2 Tbls vegetable oil
8 cups finely shredded green cabbage
2 cups coarsely grated carrots
2 & 1/2 Tbls soy sauce
3 cloves of garlic, finely minced
1 Tbls ginger, finely minced
6 green onions (or scallions), cut into very thin slices
3/4 lb salad shrimp (can substitute chopped, cooked, chicken)
1/2 cup coarsely chopped fresh cilantro
1/4 cup finely slivered fresh basil
Salt - to taste, if needed
12 egg roll wrappers (10 oz)
1 egg, lightly beaten
1 & 1/2 cups vegetable oil

1. In a large, heavy pot, heat the 2 tablespoons of oil. Add the cabbage and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage is wilted and bright green. Stir in soy sauce.
2. Add the garlic and ginger; cook for 1 minute, stirring. Remove from heat and stir in green onions, shrimp, cilantro, basil and (if desired) salt.
3. When working with egg roll wrappers, cover them with a damp kitchen towel so they dont dry out. Stuff wrappers one at a time: Place one tip facing you like a diamond shape on a flat work surface. Place 1/3 a cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side. Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush. Fold in 1 inch side tips and finish rolling TIGHTLY (very important - or egg rolls will absorb more oil and taste ÂgreasyÂ). Place on a plate seam-side down. Repeat procedure with the rest of the wrappers. Keep finished egg rolls covered with a damp towel.
4. Heat 1 & 1/2 cups of oil in a 10 inch skillet until it begins to bubble a bit on top. (To test for temperature, drop a cube of bread into oil; it should brown within one minute). [I use my deep fryer - @ 370 degrees - drop in 3 or 4 egg rolls - cook 1 minute and turn and cook for another minute, or until golden brown.]
5. Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 21/2 minutes on each side, or until golden brown. Drain on paper towel. Serve immediately.
I like mine with ketchup and hot Chinese mustard. Hubby likes his with sweet & sour sauce. (S&S Recipe follows)
Makes 12 egg rolls

Sweet & Sour Sauce

1/2 cup packed brown sugar
1 tablespoon corn starch
1 can (13&1/4 oz) pineapple chunks
1/3 cup vinegar
1 Tbls soy sauce
1 small green pepper, coarsely chopped

Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce thickens to your desired thickness. Stir in green pepper. Cover and simmer for about two more minutes.
This is the Âperfect (according to family & friends) S&S Sauce and can be used for egg rolls, meatballs, chicken, shrimp, fried won-tons, egg foo yong - whatever...