Reviewed: May 22, 2003

I thought this was a great recipe...especially for my first time making spring rolls. I added some diced water chestnuts for an extra crunch. For a dipping sauce I mixed some orange marmalade I had on hand with some dijon mustard...it made a nice sweet and tangy sauce to go with it. Awesome!!

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Reviewer:

NANCY102077

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

Living In: Ashland, Missouri, USA

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Reviewed: May 21, 2003

Only my 1-year old liked this. The rest of us thought it was too dry and bland. It was my 1st attempt at making spring rolls, so that was discouraging. I guess I'll try to deepfry them next time, and maybe use a different recipe altogether.

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3 users found this review helpful

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HILARY

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Reviewed: May 18, 2003

These were very good!! I made a few changes. I doubled the amount of carrot and cabbage as I prefer more veggies and less meat in egg rolls. I also added about a tsp of soy sauce and about a tbs of brown sugar. I will defintely make these again perhaps using rice instead of the meat. Thanks for the recipe!!

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5 users found this review helpful

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COOKINMJ

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Reviewed: May 16, 2003

This is nothing short of excellent. If I may, for all you vegetarians, I also tried omitting the pork and instead used an assortment of chopped mushrooms (wild and cultivated) along with shredded, chopped mung bean noodles (the stuff that looks like white wire). Before baking I sprayed it with cooking spray rather than brushing for even fewer calories. Yummo!

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25 users found this review helpful

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Boo

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Reviewed: Mar. 16, 2003

Wow! No one would believe they werent fried! And what a nice way to save some calories! Thanks, Ranyna, for a great addition to my recipe box. This is definitely a keeper. I also liked the suggestion of using the ready made coleslaw - that is certainly a time saver. Thanks!

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15 users found this review helpful

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SAMEKS

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Reviewed: Mar. 6, 2003

These turned out delicious. I especially liked this recipe because it was quick and easy, and you don't have the huge hassle and cleanup of deep frying. Instead of pork, I used 1/2 a package of rice vermicelli (125g)like our local Thai and Vietnamese restaurants do. I also added some soy sauce and salt as I found the mix not seasoned enough. They turned out great. I doubled the recipe trying to get 24, but I only got 16, perhaps I put too much filling in, but something to consider. I dipped them in a sweet and sour sauce....YUM! Make sure to turn them 1/2 way through for even browning. GREAT RECIPE!

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CHEZ SHAY

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Reviewed: Jan. 29, 2003

These were fantastic! Even my picky 2-year-old ate them! And my mom asked what I put in the meat mixture, which is very complimentary coming from her. The rolls were crispy and I didn't even mind that they were not deep-fried. Delicious and highly recommended.

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STEPHANSGIRL

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Reviewed: Jan. 28, 2003

I used egg roll wrappers. I baked some of them and fried some. The baked were pretty good but I still prefer the heart-attack-on-a-plate fried method. I'd definitely bake them if I were to make them very often. The filling was very good. I used a bit of dried ginger instead of the fresh because I thought so much fresh ginger might overpower the other ingredients. I'll make these again!

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HAWNTER

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Reviewed: Jun. 27, 2002

These are a great appetizer. Instead of using spring rolls (which my local market didn't have) I tried using pasta wrappers (like used for egg rolls). They turned out great! Also, I added quite a bit of thai garlic chili sauce which made it a little easier to work with, and nice and spicy!

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CLAIRE HAMILTON

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Reviewed: Aug. 18, 2001

thank you rayna for this recipe. these were super super good. my 10yo had fun rolling them up, it took no time to make and it was nice not having to fry them.

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13 users found this review helpful