Reviewed: Oct. 29, 2009

I really liked these, I know they are not traditional spring rolls but they were great, even my 2 yr old loved them.

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Athenarose

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Kodiak, Alaska, USA

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Reviewed: Oct. 20, 2009

YUM YUM YUM!

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mrshens

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Reviewed: Oct. 2, 2009

My newly married brother was looking for some side dish ideas and I found this one looking for him. I tried them just now, but with chicken (store was out of ground pork...need to shop earlier in the day), slaw mix (make it easy and fast so I could let him know how they were), and egg roll wrappers because my local store doesn't carry spring roll wrappers. I have to say, these were great!! I have a whole bunch frozen because I purposely doubled the recipe. Also I love spicy food, so I added extra chili sauce. Thanks so much for this recipe. It didn't take me long at all and it tastes great. Not to mention I have something easy to take to work with me now for something different (work fast food right now...hello potato oven)

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mattcooks101

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2009

The filling was really great - but I would suggest using spring roll wrappers instead of egg roll wrappers - my grocery store only had egg roll and the wrappers were bland. Also it is quite meaty so if you like a lighter roll then I would suggest halfing the pork.

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Fillabula

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Reviewed: Aug. 22, 2009

I thought these were good, but not great. The wrapper just didn't taste right, not like it does when I fry them.

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nicnakpatywack

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Reviewed: Jul. 24, 2009

These are the best ever, much more like empress rolls. No need to fry, bakes crisp and easy. Freezes well too! Use water and cornstarch mixed and dip your fingers in it then wet the edges just before you roll each wrapper.

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ARTBYTANYA

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Reviewed: Jul. 8, 2009

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.

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nigergirl

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Reviewed: Jun. 29, 2009

these are amazing!

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tkyoshiwife

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Reviewed: Jun. 27, 2009

I have been making these rolls for several years now. I love them and so does everyone else that I have ever made them for. I do make some changes though. I add more oyster sauce. I also add softened Saifun noodles, chopped up. I do deep fry mine. When I am ready to serve them I make a sauce made with 1/2c lemon juice, 1/3c soy sauce, 1t chili sauce, one chopped green onion and 1t chopped cilantro. Dip you spring roll in that and OH MY GOSH are they good!!! This is no doubt one of my most favorite recipes from Allrecipes.com.

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QBEEHANSON

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Reviewed: May 30, 2009

Delicious! We don't eat pork so I used ground turkey. The combination of flavors is wonderful. I quadruple the recipe and freeze the extras. The teenagers are willing to help if it means they get to eat them!

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HayMare

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

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Reviewed: May 22, 2009

I had no issues keeping them wrapped and pretty (it helps if you place them fold side down first) and they turned out AMAZING!

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Peigi

Cooking Level: Expert

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Reviewed: May 2, 2009

I love them! Only problem is it's hard to keep them looking wrapped up and pretty...it can be a sticky mess.

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Nani

Cooking Level: Beginning

Living In: Sacramento, California, USA

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Reviewed: Apr. 7, 2009

Pretty darn good :) As another reviewer suggested I replaced half the chicken with rice vermicelli and added 1 tbsp soya sauce. Cooked it all briefly on a low fire.I ended up eating leftover filling by itself, which I must say would make an excellent starter or salad to a Asian meal.

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Zubs

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Reviewed: Apr. 3, 2009

Everyone loved these. I had to use wonton wraps instead but it was still excellent.

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lele

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Reviewed: Mar. 14, 2009

I thought this recipe was good if a bit bland. I like to add some lime juice and hoisin to round out the flavours a bit. I accidentally bought egg roll wrappers instead of spring roll~If you make this mistake do not try to bake them, they will not turn out. I tested a couple and they weren't good. I fried the rest and they were delicious. I also cook down my cabbage with the pork mixture to make them easier to wrap. They stayed together very well, my husband even complimented me on how good they looked. Served with Thai Sweet Chili sauce-Yum,

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Bubba's Mom

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 14, 2009

Great recipe alternative to a fried spring roll. Recipe worked great. You have to be careful not to buy the "fresh" spring roll wrappers (which come in sheets of hard, clear rice paper that needs to be soaked). These wrappers are not meant to be cooked and will not bake well. I accidentally used these my first attempt at this recipe and while the result tasted good, it was soggy and just didn't bake crispy, regardless of how long in the oven.

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Bode'sGirl

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Jan. 28, 2009

My kids loved these. I doubled the recipe and was able to use up most of the wrappers in my package. I ended up with 19. They are definitely not as savory as a fried spring roll but a great healthier alternative. Way less messy than dealing with all the oil too. If you want them "lightly browned" as the recipe states, I recommend turning the oven temp. down to 400 and turning them often. Some people who are used to the traditional might be disappointed in the taste but all in all they are pretty good.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 28, 2009

I thought these were easy and delicious! I used dried ginger, as I'm not a big fan of the taste, and for extra simplicity, used the cole slaw mix suggested by another reviewer. Super!

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Sarah

Cooking Level: Intermediate

Living In: Janesville, Wisconsin, USA

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Reviewed: Jan. 21, 2009

I am Chinese, so I've had my share of spring rolls. But I never tried making them until I found this recipe. These are so good. The best part is that you don't have to follow the recipe exactly and can put whatever and however much you want. You should try this with fish sauce--makes it even better.

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HostessWitDaMostest

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Reviewed: Jan. 20, 2009

Never made spring rolls or egg rolls before, but this was an easy recipe. I didn't really follow it exactly. I did mince onions and cooked it with the pork, along with the ginger and the garlic. While cooking the pork, I after draining the oil, I added some sesame oil and soy sauce for a few minutes.I may go easy on the ginger next time....a little less would have been better. I also added some green onions instead of cilantro, since I didn't have any. For those of you who live in Vancouver,B.C., T&T superstore has spring roll paper in the freezer. I followed others in broiling the last 10 mins. Turned out great....! Now if only I can find a good dipping sauce....

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