Reviewed: Mar. 4, 2006

These were reall AWESOME and a big hit at our party, everyone loved them. I didn't have any spring rolls wrappers so I used rice paper and they turned out ery nice. I will definately try these again with spring roll wrappers. worth the time and effort!

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CanadianCook!

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 17, 2005

I would give it 5 stars, but I didn't have a good time with these. The smell was wonderful, but I had never used spring rolls before and there was no direction on the package. I tried my first one and the roll cracked, so I knew something was wrong. I called a Chinese restaurant and asked what I should do and the girl said to put them in water for a little bit - well, I think it should have been more than a little bit. I had no idea what the rolls were supposed to look like to use, but now I know. I probably will try them again sometime - when I get brave. It's too bad my guests were the guinea pigs.

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SHARYN MCDONALD

Cooking Level: Expert

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Reviewed: Nov. 26, 2005

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!

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Clorissasue

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Reviewed: Nov. 8, 2005

Not nearly enough filling, they were not round and the cilantro was overwhelming.

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SIGEP93

Cooking Level: Intermediate

Home Town: La Porte, Indiana, USA

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Reviewed: Nov. 1, 2005

I do prefer the deepfried. The flavor was good, but the texture so crisp on the outside and chewy on the inside. I had trouble biting through the roll without it shattering. I followed the advice of others who sprayed and turned them in 10 minutes. Maybe my oven is cooking too hot.

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RAINEERED

Cooking Level: Intermediate

Living In: Chehalis, Washington, USA

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Reviewed: Oct. 22, 2005

This is a great spring roll that is full of flavor. I used an egg wash instead of the oil. Just make sure to line your pans with parchment or tinfoil so there isn't so much of a mess with the egg wash.

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Shalyn

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Reviewed: Oct. 8, 2005

Great! I made these for a party and they were a big hit! I added sesame seeds, a little soy sauce, diced waterchestnuts, and a little extra chile sauce so they wouldn't be dry. I served them with a sweet and sour sauce. I will definitely make again! My only suggestion...I wanted them to stay hot until the party so I wrapped them in foil. Bad idea! They were nice and crispy, but in the foil they steamed themselves and ended up a bit soggy. They were still great, but I would not suggest wrapping in foil!

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Kat

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Reviewed: Aug. 15, 2005

I tried this with pork, & another time with shrimp -- both very good. I rolled them 90min before baking, which made them easy for my party. Resist the urge to overfill your springrolls (no more than 2 tblsp filling). This will help them stay presentable if you slice diagnolly before serving. Because these tend to stick to my non-stick cookie sheets, I use parchment paper. But at such a high oven temperature, the paper burns toward he end of baking time (not sure how to get around this). My "tasters" gobbled them down, & appreciate that they were oven baked rather than fried. Rayna, thanks for this recipe!

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SOOZIENOOZIE

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Reviewed: May 21, 2005

All six of us loved these. Picky eaters. I spray the top with a little butter spray to brown them a little. Turned right at 10 minutes and sprayed again. A favorite

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MRSNGOODWIN

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Reviewed: May 19, 2005

These were marvelous. I did make a few changes though. I like lots of vegetables so I used a package of asian slaw and increased the seasonings accordingly to taste. I do have to admit that I like them fried better than baked. The family was divided 50/50 on this.

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lmarchant

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Reviewed: May 18, 2005

These were very dry and bland. I did as other reviewers, and sprayed with cooking spray. Perhaps because I used eggroll wraps instead of springroll wraps??

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ROBBIN5

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Reviewed: May 3, 2005

I made these for a party, and EVERYONE LOVED THEM. They are quite simply the best party food ever. I made two batches also, one with pork, and one with sauteed/spiced tofu. Both were equally delicious and you really can't tell that they aren't from a restaraunt. I've made these plenty of times since that party. P.S. These are PERFECT drunk food.

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cameronmeyer

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

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Reviewed: Apr. 29, 2005

Great recipe. Because I like a very spicy and stronger flavor, I almost doubled the seasonings and used ground turkey seasoned with approx. 1 tblsp. soy sauce instead. Didn't have any cilantro on hand, so left it out. Still came out very tasty, golden & crispy - without the extra calories since it's baked and not deep fried!

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MARBLA

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Reviewed: Apr. 29, 2005

The flavor was only a three star, and it WAS a bit dry, but because it was baked, it gets some slacks. A healthy alternative to fried spring rolls, and they look pretty too.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Mar. 23, 2005

Oh my goodness, this was soooo good! After reading the reviews I needed to try this recipe, but didn't have everything on hand, so I substituted a few things. I used crab instead of pork, no cilantro, a pinch of powdered ginger, chili-garlic sauce and hoisin sauce instead of the oyster sauce. Oh, and I added a bit of soya sauce as well, just to make it more moist. Like other reviewers I used a bagged coleslaw mix to save a bit of time and I sprayed the rolls with cooking spray rather than brushing with oil. They turned out so great, the flavour was awesome and they were really crispy. I highly recommend this recipe!

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Fun with Cooking

Home Town: Toronto, Ontario, Canada

Living In: St. Catharines, Ontario, Canada

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Reviewed: Mar. 17, 2005

These are great. Added small white onion, teaspoon garlic, 1/8 cup soy sauce to season the meat while it was cooking. I used the slaw mix for the cabbage carrot.Changed the chile sauce to garlic chile paste. Due to sea food allergy , I used a spicy peanut sauce for the oyster sauce . The last change I made was using egg roll wrappers. I have used ground turkey or a combination of ground pork with turkey. They always turn out great.

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MOJOJOJO3745

Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA

Living In: Saint Charles, Illinois, USA

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Reviewed: Feb. 10, 2005

I can't believe I am only the 2nd person to give this recipe a low rating!! way too dry not alot of flavor, just not very good even with good dipping sauce sorry but I definitely would not recommend!!!

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HORSELOVER61

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Reviewed: Feb. 8, 2005

Wow!--made these for the Super Bowl. Added red pepper flakes to about half of the rolls. For some, cooked shredded chicken (instead of pork) in the sesame oil, then added to the usual mixture. Used the angel hair cole slaw mix. I have also, in the past, used a pack of ramen noodles (cooked as directed) and added to the usual cabbage mixture as well--sprinkled the seasoning pack over the mixture when I was out of oyster sauce and chile sauce--not as fantastic, but it works. This is truly a great recipe as written--but it is versatile to any taste.

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WonderMom

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Reviewed: Jan. 25, 2005

I love these. They are pretty simple to make along with a ramen stir fry. They are more like low-fat eggrolls, instead of spring rolls, which I think of as cold food items. I did not have a few items on hand (oyster sauce, cilantro, chili sauce) and they still turned out great. I will make these again, definitely.

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MtnBikeGirl

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Reviewed: Jan. 24, 2005

Delicious! Thanks so much!

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SWEETBRIDGIT

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