8 Reviews of Baked Spring Rolls

From: Jenny Sanders

On Jul 18, 2003

Since I see some people are having problems with them, I will say a few things about shopping for spring roll wrappers. There are at least two kinds of spring roll wrappers. The ones you want will be either refrigerated or frozen. They will be pale yellow in colour, and may have a slightly spongy texture, as a stack. Individually, they will be very thin. They will be inclined to stick to each other; peel them of by rolling and unrolling the stack of wrappers, this will loosen them. The hard rice kind described by CookbookCarrie are not usually cooked, but soaked and served raw with an assortment of grilled meat or seafood and herbs and vegetables rolled into them. I know it can be hard to find stuff like this because neither the package nor the sales staff are guaranteed to have any English at all. Happy hunting, and have fun.

From: jamb

On Oct 3, 2002

This recipe was sent from heaven!!!! I have been looking for something like this and I am just sorry it took me so long to make them. I sauteed a little onion and garlic before adding lean ground turkey. I used cooking spray for oil and ground ginger. I prepared them all and froze half for later. This did turn into a very low fat recipe. I would give this 20 stars for each! Thank you very much for this recipe.

From: Aussie Sandy Williams

On Apr 10, 2006

I also hate frying - this was too easy and turned out perfect. Much less work putting in oven than deep frying too. Crisp and tasty. Thank you.

From: Hey Jude

On Mar 9, 2003

Yummola! I had a lobster tail in the freezer that I steamed and diced and added to the mix. I ended up with a perfect 20 spring rolls just as the recipe states. I had an extra 5 wrappers that I experimented with and may be posting a recipe very soon for those. This recipe made me realize how versatile spring roll wrappers are...I thought they were made strictly for deep frying. Thanks Jenny for an easy spring roll recipe!

From: BothFex

On Mar 15, 2003

The taste was good, but rolls turned out kinda chewy (and yes, I followed recipe to a "T"). I will try again because I love springrolls SO much. Perhaps it was the brand of wrapper???

From: CookbookCarrie

On Feb 27, 2003

Made these tonite. Worked out great, except I wasnt sure where to add the ginger. I dont think the recipe tells you when to put it in so I added it when I wilted the veggies. Also the spring roll wrappers I found in my supermarket were crunchy things. The only way I could make them soft was to soak them in warm water (of course the instructions were in vietnamese). They rolled up nice but because of the water I had to increase the baking time to 45 minutes or so. The flavor was GREAT and they werent too hard to put together. 2 WW points per roll.

From: Chef #568359

On Aug 23, 2007

Absolutely fabulous. Easy to make and wonderful with plum sauce...Chinese Plum Sauce

From: padreaming

On Feb 8, 2009

The only reason I am rating these low is because they were baked. Guess that's why were love a Chinese restaurant.