YUM! I love the fact that these spring rolls still had that nice crunch even without being deep-fryed. My filling was a combination of chicken, pork, and shrimp and rather than using lettuce and carrots, I used a bag of coleslaw. To save time, I used a food processor to gring up everything. This was my first experience making spring rolls and I struggled with the wrappers a little bit because they kept breaking even though I followed the instructions. I found it much easier when I filled a pie pan with lukewarm water and added a bit of cornstarch. After dipping the wrapper on both sides for a couple seconds it was much easier to fold.

Reviewed On: Jul. 8, 2009

I was a bit hesitant about making this recipe because of all the mixed reviews, but I decided to try it anyway. SO WORTH IT! Using the advice from other reviews I made the following changes: 1. I marinated the chicken for a couple hours in an asian toasted sesame marinade with a little bit of chili garlic sauce. 2. I doubled the sauce, but only used 1/4 cup of cornstarch 3. To make things a bit healthier, I sauteed the chicken in a little bit of oil rather than frying it. 4. I cooked the chicken and the sauce seperately and when they were both done I poured the sauce over the chicken and let it simmer for a couple of minutes. The recipe turned out really good, and everyone gobbled it down. Defintely making it again!

Reviewed On: Jul. 8, 2009

Rather than using tomatoes, I used red pepper, onions, and canned mushrooms. And instead of using feta, I grated a block of mozzarella. I didn't have any pesto, so I left it out. The pizza still turned out really well and everyone enjoyed it.

Reviewed On: Jun. 30, 2009