Reviewed: Feb. 19, 2011

Loved these. Made no adaptations except had to use wonton wraps because the market was out of spring roll and egg roll wraps.

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4 users found this review helpful

Reviewer:

TNociti

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Atoka, Tennessee, USA

Reviewed: Feb. 1, 2011

These are excellent! I like to serve it with duck sauce or a chile sauce and as a side with egg drop soup. I don't consider myself a slow mover but I think 25 minutes is an underestimate of the prep time. After cooking the pork, chopping the veggies, mixing ingredients, stuffing rolls, etc. it took at least 35-40 min, but it's worth it!

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6 users found this review helpful

Reviewer:

teacher who cooks

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

Reviewed: Feb. 1, 2011

This is a fabulous recipe! I did fry the rolls though. My teens love these and ask for them often. Easy to prepare and they are a make ahead item that can go in the refrigerator until you are ready to cook. I also put the pork in a small food processor and gave it a whirl so that the pork would distribute better in the roll. Please note: I will always use cilantro at a minimum because I find that it does tend to overpower a dish.

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Reviewer:

bigmama

Cooking Level: Expert

Reviewed: Jan. 30, 2011

Good this way but ours were very greasy (maybe because we SOAKED the rice paper first but couldn't figure out how to do them otherwise) ... next time will try just spraying the tops of them. Yummy with shrimp!

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Reviewer:

Cookie Baking Mom

Reviewed: Nov. 24, 2010

Excellent/Outstanding but taste best fried. :)

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Reviewer:

kiwibear2003

Reviewed: Nov. 10, 2010

Yum! We just dipped them in soy sauce. If you end up with leftover filling, then mix it up with some rice and grab a fork.

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7 users found this review helpful

Reviewer:

BETHANYWEATHERSBY

Reviewed: Oct. 11, 2010

These are delicious! The texture isn't quite as crunchy as fried but the flavor is so good we didn't even miss it! My husband and I will definately make these again. The below mustard dipping sauce is excellent with them: 1/2 cup Dijion mustard 1/4 cup hot water 1/4 cup rice vinegar 1 TSP seasame oil 1 TBS Sugar Mix all ingredients together until sugar dissovles.

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Reviewer:

Kelly

Reviewed: Oct. 11, 2010

this is a great recipe, I did use cabbage slaw mix and added a lot of black pepper to the mix. I baked some and also fryed. They were really good

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Reviewer:

June

Reviewed: Oct. 4, 2010

I love these and I love how they are baked instead of fried. The mix alone is great (I ate half of it while rolling them). I used ground turkey and put it in my food processor to mince. Otherwise I followed the receipe exact. The first time I added way too much filling and they all busted open while in the oven.

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Reviewer:

twobtwot9809

Cooking Level: Intermediate

Reviewed: Oct. 3, 2010

These were really good, I would make them again. I had to use egg roll wrappers, as my grocery store didn't have spring roll wrappers. I used coleslaw mix and added a TBS of soy sauce, as suggested by others. I used "A Taste of Thai" sweet chili sauce.

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4 users found this review helpful