Reviewed: Oct. 15, 2007

This recipe was excellent and I was pleasantly surprised that baking them still made them taste delicious. I didn't really measure anything - just cooked about 1 lb of pork, added the coleslaw mix and gr onions then the rest (I too substituted hoisin for oyster sauce). Don't make these too moist or your wrapper will get wet. These even bake up nice the second time around. Definitely a keeper!

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KIMBANKS41

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Reviewed: Sep. 21, 2007

My boyfriend & I both LOVED these. I added a little more oyster sauce & chile sauce since we are such big fans of the 2. I also always double the recipe so that I don't have leftover wrappers sitting in my fridge w/ no use. Great w/ jasmine rice to complete the meal. Would definitely recommend!

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JENZINGER

Cooking Level: Intermediate

Home Town: La Center, Washington, USA

Living In: Ridgefield, Washington, USA

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Reviewed: Aug. 29, 2007

These are easy and very good! You can always add more chili sauce and ginger root. I usually roll these, bake and and then refrigerate overnight...then the next day I just warm them up in the oven. I serve with soy sauce plus chili sauce, hot mustard, and pickled ginger. They are gone in seconds!

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Christy

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Reviewed: Aug. 29, 2007

These are ok. I used regular egg rolls paper not spring rolls. Were told they only were used for cold rolls so took that advice. Only thing to do with these rolls are to keep tasting to get to the seasoning you like. The chile sauce I love in this recipe. So just note it was a time rolling them but I froze the rest for a later date but I enjoyed them :)

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Ateya

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Reviewed: Aug. 14, 2007

PLEASE try this one - the meat mixture is so delicious! Only necessary change was to deep-fry instead of bake. I know it's better not to fry, but come - on, they're spring rolls!!! It really does make the difference.

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ritajennings

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2007

These are great! Couldn't find any spring roll wrappers so used filo dough (found in freezer section next to frozen pie crusts). Split filo dough in 1/2 and worked great! Used ground chicken instead of pork and used cole slaw mix with extra carrots, also added bell peppers. Ate with spicy mustard and duck sauce. Delicious!

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jrring

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Reviewed: Jul. 19, 2007

These were amazing. One of those recipes you can clean out your fridge with. - used cooked shrimp, lettuce, peppers, etc. I have made this a number of times always changing the vegetables - never have used pork - and they always taste great. I have three picky eaters and they love these. This is one recipe I always make sure I have close by. I followed some other reviews - using soya sauce and hoison sauce, didn't use oyster. I don't think anyone could blow this one. Great way for kids to eat veggies.

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kchapp

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Reviewed: Jun. 9, 2007

These get 5 stars in the appearance category. I thought it was a great idea to bake instead of fry. My husband thought they were okay. But to me, the baked pastry wrapper tasted more like some kind of cracker than the skin on the deep fried variety. Next time I'll fry instead. Other than that the recipe is fine. Thanks for the inspiration.

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a.j.

Cooking Level: Intermediate

Home Town: Kihei, Hawaii, USA

Living In: Kent, Washington, USA

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Reviewed: Jun. 7, 2007

My first attempt at making spring rolls and everything worked perfectly! Very pleased! I thought they were extremely easy - didn't waste a single wrapper! Omitted the pork, because I was serving to a non-meat eating guest, so I added extra carrot, minced green pepper and cucumber. Not a cilantro fan, so I halved the cilantro. Used prepackaged coleslaw mix and eyeballed the quantity - probably had a bit more that what was called for. Because of that and the reviews that said their rolls were dry, I added more of the other liquid ingredients. I think if the cabbage mixture looks moist, you should be fine. Assembly was a breeze - except I had to thin the cornstarch mixture - next time will use 1 tsp cornstarch to 1 tbsp water. Ended up with about 1 1/2 tbsp of mixture for 12 spring rolls. Was spicier than I expected (probably due to my changes), so next time I will serve with a lighter, sweeter sauce instead of the peanut sauce we had. I served this with Easy Chicken Satay and Asian Coconut Rice and will probably make the exact same meal next time, except include the pork in this dish.

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Jun. 7, 2007

The wrappers become chewy and crunchy no matter what you do. Only way to eat them was warm before they hardened and then you were eating an atomic fireball. Just don't bake them

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Matthew

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Reviewed: May 5, 2007

They were a little dry and needed a bit more spice, but other than that they tasted really good. We served it with homemade sweet and sour sauce- once you got enough sauce on, you can't really tell it's dry.

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: May 3, 2007

Very good! I increased to 50 servings, reduced the amount of pork to 1/4th of the called for amount, added in 1 box of tofu instead, and omitted the cilantro because I didn't have any on hand. I took the suggestion of 1 reviewer, and added some 5-spice powder to the pork, doubled the oyster sauce, added a dash of salt & soy sauce. I didn't have a problem with dryness because i added the tofu. Only thing is that I ended up making only about 40 rolls because I ran out of filling. I'll add some extra veggies next time. Really yum!

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inthekitchen

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Reviewed: Mar. 31, 2007

Great recipe and I also, used premade coleslaw mix. I made these 'cause I'm on a tight budget and was trying to create something that would freeze well, taste good, and be easy to heat up. This was perfect. Thanks!

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bohemiangurl

Cooking Level: Expert

Living In: Solomons, Maryland, USA

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Reviewed: Mar. 22, 2007

I only followed the baking method to use with yakimandu. I love asian food, but a lot of it is so fattening that I don't get to enjoy it as often. Thank you so much for the chance to 'have my cake and eat it too' awesome recipe.

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RLOGAN01

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Mobile, Alabama, USA

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Reviewed: Mar. 4, 2007

This is my first time reviewing any of the many wonderful recipes on the site, and I can't stop raving about it! I doubled the oyster sauce and accidentally used 1/2 tablespoon of sesame oil instead of 1/2 teaspoon - it still came out great! Actually I recommend doing this based on the other comments about it being dry because they actually were very moist without being greasy. No dipping sauce required, flavorful and delicious...my family can't stop talking about how good they are. The best part was when my husband (who is Chinese) said it reminded him of going to his grandmother's house as a kid. A+++++!

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maiyamac

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Reviewed: Feb. 16, 2007

These are really good. I had round spring roll wrappers, but they were fine. I doubled the oyster sauce,etc (as recommended by some) and also added some sambal (Thai chili paste) for heat. OH! The most important- I added Chinese 5 spice powder when browning the pork! I skipped the cilantro only because I didn't have any, otherwise I would put it in. Used cole slaw mix but added extra carrot. Truly wonderful!

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karen

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Rochester, Michigan, USA

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Reviewed: Feb. 7, 2007

I think I was expecting great and got good. Basically fine, but not enough spice for me.

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BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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Reviewed: Jan. 30, 2007

This was very good but needed a little more spice in my opinion. The only thing I changed was to add some mushrooms. Next time i will play around with the amount of spices.

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LISSA4798

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Reviewed: Jan. 8, 2007

These were very good. My husband said they reminded him of the ones his mom used to make. I suggest you add more of the liquid ingredients (oyster sauce, etc) because they can be a little dry.

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Angywa

Home Town: Holtsville, New York, USA

Living In: Rocky Point, New York, USA

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Reviewed: Jan. 3, 2007

These were awesome! I used 1/4 pound of finely sliced pork left over from New Year's dinner and 1/4 pound of diced mushrooms. I left out the cilantro because I didn't have any but left everything the same. I got 20 rolls from this recipe, and they were delicious. I accidentally baked these for 20 minutes at 350, and they still came out fine.

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