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Baked Pork Spring Rolls

Reviewed: Apr. 22, 2011
Man, I wanted this to be good, but those wrappers were nothing like the picture in this recipe. Mine turned transparent when wet, and while I was able to roll them up, OK, they remained gummy and soggy even after baking more than 20 minutes at 425*. One tiny corner of one roll got crispy, and the rest was a soggy mess. Taste was fine, but no one was going to be able to eat these as finger food. Forks and knives were the only way.
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