Reviewed: Jan. 14, 2005

These turned out pretty well. I liked that you don't have to fry them, but they are still nice & crispy.

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Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Jan. 9, 2005

This was very tasty, and definitely easy to make. The rolls were wonderfully crispy, like the traditional fried rolls, but without the fuss of frying. The only thing that kept this from receiving a 5 star rating was the filling; it was very good, but not quite excellent. Still, until I find just the right filling, I will definitely be making these again. And, this is absolutely the best way to cook the Spring Rolls; easy, lower fat, and terrific texture!

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MANDT2

Cooking Level: Expert

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Reviewed: Jan. 1, 2005

These were really good! I used shredded turkey (like an imitation ham), and added extra carrots and cabbage. I made 18 rolls, using about 3 tablespoons per roll. Served them at the New Years Eve party and they were a huge hit! I've made these many times since, playing with different amounts of spices and veggies... and we're always looking for an excuse to make them again. Thanks alot Rayna!

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Dec. 29, 2004

Nice but I used shrimp instead of pork... I love thge baking solution!

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SMPARSONS

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Reviewed: Dec. 17, 2004

Great recipe was a hit at a recent party!

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AC0029A

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Reviewed: Dec. 12, 2004

I made these for a holiday party I attended last night. One hint to anyone who makes this recipe - make sure to grab a couple before you set them out on the appetizer table. They disappear very quickly. I followed another reviewer's suggestion and used packaged cole slaw mix. That saved a lot of time. I also added more oyster sauce than the recipe called for. I will definitely be making these again very soon!

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SANDSPARK41

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Reviewed: Nov. 29, 2004

These were the hit of my party. I now have to make them for a New Year's party. To save some time, I bought prepackaged shredded cabbage and carrots, aka cole slaw mix. They were absolutely delicious.

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OLLIESMAMMA

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Reviewed: Nov. 3, 2004

These are great. Deep fried them but used too high of a temperature (close to 500) so the centers were still cool. Prepared them the night before which saved time during the party. Will do again but will lower oil temp. to around 375.

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THEBARRETTS

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Reviewed: Oct. 11, 2004

These rolls are so delicious! Like other reviewers, I didn't really "measure" the ingredients, I tossed them together until they looked balanced but they still turned out terrific. Do treat your baking sheet with non-stick spray and turn the rolls after 10 minutes. This is a keeper!

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BAJATHECAT

Cooking Level: Expert

Living In: Playa Del Carmen, Quintana Roo, Mexico

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Reviewed: Jun. 5, 2004

This is one of the best spring roll recipes I have ever found. Really great because you bake them. I do turn them after 10 minutes so they are brown on both sides. Made them last weekend for the holiday and again tomorrow for a graduation party. Always a big hit.

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JUDY HARRIS

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Reviewed: Apr. 6, 2004

Thank you for sharing a way to cook spring rolls without frying them! The taste was fantastic and I enjoyed it so much more without the guilt of eating fried food.

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YUMYUM123

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Reviewed: Apr. 5, 2004

Made these for a birthday party and everyone enjoyed them. I served as an appetiser (cut them in half) with duck sauce. Very easy to make and tasted delicious. Would add more ginger next time. Will make these again!

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RANDIBETH1

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 25, 2004

Good, but not as authentic tasting as I had hoped. I added more veggies, and 1 tbl. soy sauce to the mixture. The rolls stuck to the bottom of the pan, so I would recommend using cooking spray on it first. Definitely turn halfway through baking. Serve with sweet and sour sauce. Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Feb. 6, 2004

These are so easy to make and so delicious. My boyfriend and I are addicted to them and they always impress others at parties.

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CHRISTELH

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Reviewed: Feb. 3, 2004

These were fantastic. I made them for a super bowl party and they were a big hit. Thanks for sharing!

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JMROSS

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

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Reviewed: Jan. 26, 2004

These were really, really awesome! My husband and I loved them. I of course added extra garlic and chili garlic sauce (always do), added a few shakes of soy sauce and didn't really measure any of the ingredients other than the pork and the cabbage (with a little extra thrown in for good measure). I also used eggroll wrappers since that's what they had where I was shopping that day. My only complaint was that when I tried to turn them after 10 minutes a few of them stuck and part of the wrapper pulled away, but it was no big deal. The taste was still fabulous. We were amazed at how crispy they were without having to fry them. I managed to get 14 really nice, full eggrolls out of the recipe. These were really good and easy and are definitely going to become a staple at our house. I'm thinking of flash freezing a bunch before the baking stage so I can have them ready to thaw and bake at a later date. I just hate having to wait for them to thaw. Anyone have any ideas on that one?

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AMY LAMPERT

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 1, 2004

These were the best. I served them with a spicy Thai dipping sauce. I love the fact that these were crispy without having to deep fry!

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DEXTERSMAMA

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Reviewed: Dec. 28, 2003

I made two batches, one where I accidently doubled the garlic and chile sauce and the other just as is...turns out my family preferred the spicer one...the original recipe is a bit bland...but kudos on how easy it is to whip up and modify. I'm making them for my office this year. Thx!

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MARYISABEL825

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Reviewed: Oct. 13, 2003

These were great! I made them for the first time for a cooking lesson with a novice cook. The recipe was very easy to follow and they taste wonderful - not heavy and greasy like restaurant ones. Maybe a teriyaki dipping sauce would taste good with them. Thanks, Rayna!

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WINNONA

Cooking Level: Professional

Home Town: Costa Mesa, California, USA

Living In: Laguna Beach, California, USA

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Reviewed: Jul. 16, 2003

Yum. Very good recipe. I added more veggies to this as well as water chestnuts to make these more of a main dish egg roll than an appetizer. I served this with the also yummy oriental dipping sauce from this site. I'll make this again soon. Would be good using shredded chicken as well.

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