Reviewed: Jul. 16, 2008

Simply fantastic. I used extremely thin spring roll wrappers and they turned out super crispy - people had a hard time believing they weren't fried! Very good and I would really recommend them (but they do take a while - it's very important that everything gets chopped up very small).

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RainStorm

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Reviewed: Jul. 10, 2008

The spring rolls were crisp and crunchy - just the way I like it, but the insides lacked flavor and were too dense. I modified the recipe somewhat so I can't say if my disappointment was a result of my changes or the recipe. I will make these again and use chicken instead of shrimp, and less cabbage.

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loyyd

Cooking Level: Beginning

Home Town: Ypsilanti, Michigan, USA

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Reviewed: Jun. 3, 2008

I made these last night and they were a complete success. I doubled the sauces and cabbage and as many reviewers suggested. And I used hot pork sausage to add some additionaly spices. I baked as per the recipe but had my husband fry 1 in 1 tablespoon of olive oil and also fried one in olive oil Pam-style spray. My husband, 19 year old daughter and myself all thought the ones we baked turned out the best by far. (And it's rare when we all agreed on any food/recipe!!) Just make sure you cook the whole 20 minutes and turn after 10 so they get nice and crispy on both sides! The crispier the better. We dipped in a sweet chili sauce we found at Trader Joes and they were to DIE FOR!!!!!!! Served with "Restaurant Style Egg Drop Soup" also from this site. Excellant meal! Thank you so much for a great recipe. We will defintely make these again.

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JanNoel

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Woodland Hills, California, USA

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Reviewed: May 26, 2008

I made this So easy! I didn't change a thing. I brought it to a Memorial Day get-together, and everyone wanted the recipe. I went to an asian grocery store to get the spring roll wrappers. They had 2 sizes of wrappers, so I tried them both. It was much easier to wrap using the larger wrappers. One can either serve the larger, or cut in half for more of a appetizer size.

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MommaOfThree

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 10, 2008

These were excellent! Even my husband liked them and he's not much of a veggie person. I would definatly go with the spring roll wrappers instead of the normal egg roll wrappers- it does make a difference! I also had to use ground ginger as I didn't have any fresh ginger on hand, but they still turned out great!

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Nezumi

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

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Reviewed: May 5, 2008

The stuffing for these is GREAT! Tastes very authentic thai. I used the spring roll wrappers that are round and must be soaked, and I wonder if that caused a bit of a problem I experienced. They didn't really crisp up as much as I had liked, and they also stuck to the pan really bad - some broke apart when I pulled them off. But the taste was magnificent, and my boyfriend devoured these. I served with bottled Peanut Chile sauce and also Sweet Chile sauce. You could make your own from this site, or buy it bottled at the store. I'll try these with egg-roll wrappers since they seem to be easier to find.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 19, 2008

LOVED THIS RECIPE BECAUSE ITS BAKED AND THE TASTE IS WONDERFUL

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Apr. 14, 2008

I made this for my son's b-day 2 days ago. I triple the recipe. Everyone liked it. My sister asked where I bought it from. She was surprised that I made it since she is the one who cooks the best between the two of us. But eat them while hot, when they get cold, it's a bit chewy. thanks for the great recipe!

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jj

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 6, 2008

Filling has excellent flavor, but by baking these egg rolls, the skins are a bit chewy. But because I am pretty health conscience, I will make these over the fried version any day.

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jsoniker

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Reviewed: Apr. 4, 2008

I love these. I have baked them and fried them in peanut oil. Though not as healthy when they are fried they are to die for.

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Dana

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Reviewed: Mar. 27, 2008

I really liked these, but I think they will be even better as I use the recipe more. I couldn't find Spring Roll wrappers, so I used Wonton Wrappers. I also wasn't sure how full to fill them. Since I finally found Spring Roll wrappers, I will use those next time. The flavor was exceptional though and I found that they froze well.

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HYGEIA

Cooking Level: Intermediate

Living In: Kansas City, Kansas, USA

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Reviewed: Mar. 11, 2008

Excellent. Full of flavor. Doubled the recipe and made 13 bigger rolls, used shrimp instead of pork and coarsely chopped before mixing with other filling ingredients. I used round spring roll skins and soaked them before wrapping around filling. I think I will try to find the square ones that don't need soaked next time so the spring rolls will get crispy.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Feb. 11, 2008

These were a hit with everyone. I served them with duck sauce on the side.

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lstevenson

Cooking Level: Expert

Home Town: Columbia, Maryland, USA

Living In: Harpers Ferry, West Virginia, USA

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Reviewed: Feb. 1, 2008

These are excellent and I will add them to my favorites. I chopped shrimp vs using the pork as my wife is vegetarian. I probably will play with the filling next time too, and add bean sprouts and maybe mushrooms. Definitely many combinations out there, so try them out. Of course, I will also do a 1/2 batch using pork for myself!!

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DJTHEO

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Reviewed: Jan. 14, 2008

One word - AMAZING.

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COURTNEYNL

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Reviewed: Jan. 5, 2008

I used thinly sliced pork chops browned in sesame oil and cole slaw mix. I also added red onion and diced zucchini. You could really use almost any vegetable and this would turn out great.

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GRCORGI

Cooking Level: Intermediate

Home Town: Running Springs, California, USA

Living In: Star, Idaho, USA

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Reviewed: Dec. 23, 2007

Great recipe, I also used coleslaw mix. Will make these again - although the wrapping takes some time it's worth it!

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Heidi

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2007

these turned out wonderfully. Healthy and tasy! great balance.

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Rik Kakareko

Cooking Level: Professional

Home Town: San Diego, California, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Nov. 20, 2007

These were really good! I used ground turkey instead of pork and omitted the ginger root. I also could not find spring roll wrappers so I used egg roll wrappers instead. I didn't brush them with vegetable oil either. I just lightly sprayed cooking spray on top. So much lighter and tastier than the typical fried egg roll.

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Tracy

Cooking Level: Intermediate

Living In: Dickson, Tennessee, USA

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Reviewed: Nov. 10, 2007

These were so good! I would highly recommend Little Chef Frozen Spring Roll Pastry wrappers (for all purpose) from Cub Foods. These wrappers were very easy to work with and turned out very crispy. As everyone has been saying, this is a great recipe for using up vegetables in your fridge. And make sure to taste as you mix to get the best level of spice/flavor! I've even thought about using radical ingredients like sausage and olives.

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Joellen

Cooking Level: Intermediate

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