Reviewed: May 19, 2012

Almost perfect...I felt it needed cooked rice vermicelli. Freezing: I doubled the batch and only cooked them for 1/2 the time. Defrosted on low in microwave then threw on a non-stick skillet with no oil until golden to recrisp. Double wrapping the rolls will help keep from tears if you like to pack them full. Overall, this recipe has so much flavor, they don't even need a dipping sauce. Very, very good and freezes great = 5 stars!

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Reviewer:

mricha14

Reviewed: May 9, 2012

Here's a no-bake vegetarian option: My kids love these but I make them quite differently and they take about a third of the time. Use broccoli slaw or some other julienned vegetable mix from the grocery store. Use rice paper wrappers that you wet and then roll, do not need cornstarch, and do not need to be baked at all. If you used a packaged vegetable slaw and frozen cilantro (same amount), you will want to double the sesame oil, oyster sauce and minced garlic. If using powdered ginger use only 1/2 teaspoon in place of 2 tsp fresh. Serve these with peanut dipping sauce or soy sauce. They are so good and keep well in the fridge for a couple of days. Don't try to bake the rice paper wrappers, they will fall apart.

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Reviewer:

Lori K

Reviewed: Apr. 30, 2012

My husband is from Vietam and he says these are as good as the ones his sister makes!

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Tarapod

Reviewed: Apr. 23, 2012

I couldn't find spring roll wrappers so I used egg roll wrappers.... big mistake. The texture of the wrapper just wasn't right. I would love to try again with the right wrappers.

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Lynn

Reviewed: Apr. 22, 2012

These were delicious! My only mistake was I think I cooked a full pound of ground pork and they were very meaty. Today I am going to make them again trying to use the right amount of pork this time. One of my friends said they were better than the ones served at the sushi place in our city!! I did add some crushed garlic, soya sauce, ginger and sesame oil to the meat while frying it. And left out the chile, but I will be adding it today to try it. Overall, these were so delicious! OH! I also used RICE PAPER WRAPS instead of spring rolls wrappers (the won ton kind) and they were soooooooo yummy!!

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Reviewer:

Nissa

Cooking Level: Expert

Living In: Ancaster, Ontario, Canada

Reviewed: Apr. 17, 2012

Fantastic! We use ground turkey instead of pork but these are a family favorite. We have them once a week!

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Reviewer:

Crystal

Cooking Level: Expert

Home Town: Truth Or Consequences, New Mexico, USA

Living In: Las Cruces, New Mexico, USA

Reviewed: Apr. 12, 2012

very crispy

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ecoe3

Reviewed: Apr. 3, 2012

I did some in Phylo and some in rice paper for my son. Both where really good!! If you use the rice paper this become gluten free, dairy free and egg free!! Perfect appy for people with Celiac or allergies!! LOVE LOVE LOVE!!

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Reviewer:

nutnum

Reviewed: Mar. 26, 2012

These were just okay. I did some as suggested by baking and one batch I fried. We both preferred the fried version. The baked ones were actually surprisingly crisper but not in a good way. The texture was off, it was like a paper thinness and just crunch, no flavour.

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