"An exciting blend of pork, vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying!" — Rayna
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finely shredded cabbage
finely shredded carrot
green onions, thinly sliced
chopped fresh cilantro
grated fresh ginger root
1 1/2 teaspoons
12 (7 inch square)
spring roll wrappers
I love theese! I have made them now several times. Somtimes I add shrimp or chicken instead of pork. I add bean sprouts at times as well. I LOVE that they are baked, not fried, and still come out crispy!
My only suggestion for others, is to make sure you get SPRING ROLL Wrappers, not the stuff that most grocerystores carry. The real oriental stores carry wrappers that are about 1/8 thinner than those you can get at the grocery. The thinner wrappers makes theese cook up just like a real spring roll. The thicker store bought wrappers, make for a less crisp, chewy srpingroll, although still GREAT!
You can also bake theese, and then freeze them and have them for a quick snack. I always make about 100 when I make them!
Oh and I had to add, instead of fussing with turning after 10 minuets. I set my oven to BROIL for hte last 10 min and lower the rack. This cooks them nicely on BOTH sides w/o the worry of turning!
Not nearly enough filling, they were not round and the cilantro was overwhelming.
This was very good and easy to make. I used cole slaw mix which made it extremely fast.
These are a great appetizer. Instead of using spring rolls (which my local market didn't have) I tried using pasta wrappers (like used for egg rolls). They turned out great! Also, I added quite a bit of thai garlic chili sauce which made it a little easier to work with, and nice and spicy!
These turned out delicious. I especially liked this recipe because it was quick and easy, and you don't have the huge hassle and cleanup of deep frying. Instead of pork, I used 1/2 a package of rice vermicelli (125g)like our local Thai and Vietnamese restaurants do. I also added some soy sauce and salt as I found the mix not seasoned enough. They turned out great. I doubled the recipe trying to get 24, but I only got 16, perhaps I put too much filling in, but something to consider. I dipped them in a sweet and sour sauce....YUM! Make sure to turn them 1/2 way through for even browning. GREAT RECIPE!
This is nothing short of excellent. If I may, for all you vegetarians, I also tried omitting the pork and instead used an assortment of chopped mushrooms (wild and cultivated) along with shredded, chopped mung bean noodles (the stuff that looks like white wire). Before baking I sprayed it with cooking spray rather than brushing for even fewer calories. Yummo!
I used egg roll wrappers. I baked some of them and fried some. The baked were pretty good but I still prefer the heart-attack-on-a-plate fried method. I'd definitely bake them if I were to make them very often. The filling was very good. I used a bit of dried ginger instead of the fresh because I thought so much fresh ginger might overpower the other ingredients. I'll make these again!
I thought this was a great recipe...especially for my first time making spring rolls. I added some diced water chestnuts for an extra crunch. For a dipping sauce I mixed some orange marmalade I had on hand with some dijon mustard...it made a nice sweet and tangy sauce to go with it. Awesome!!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Pork Spring Rolls
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 44
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