Baked Spring Rolls

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I made these for the second time this weekend and followed the advice of other reviewers & used the broccoli slaw. I don't use the ham, just crabmeat, and again these were a huge hit!

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These were great! I read the other reviews and saw that several people said that the skin got hard from baking. To prevent that, right after you take the rolls out of the oven, cover them with wet paper towels for about a minute. This steams them but still keeps them crispy! I could not tell a difference between these and the fried version. I also substituted chicken for the crab because I'm allergic to shellfish, and they were still amazing! Definitely a do-over!

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Great dish with great flavor. I always omit the ham and kick up the spice level. The shells do get a little tough in the oven, but not in a bad way; just different from when they're deep fried. Honestly, I love them cold out of the fridge.

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To LITH 52, probably added up all the ingredients by nutriional info provided by W.W. and divided by the number of servings. 2 Points is pretty low, Zero being the lowest.

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I love this recipe! I was looking for an appetizer for my 40th birthday bash, and this was a HIT! I substituted shrimp for the ham ( I have friends who don't eat ham.....and it worked out perfectly. I bought prechopped cabbage/carrot mix, and threw it in the processor just two pulses smaller; it worked like a charm! Baking them makes it such a healthier alternative. They turn out crispy and they were all gone in minutes. To save on time, I substituted prepared spring roll sauce. Drizzled that on the platter and they plated beautifully. Try them.....easy, tastey and impressive with little work.

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I was so excited to see this great-sounding recipe, (and ones in other categories, too but my NEW healthy rule is that if there isn't a nutrition listing on a recipe, I no longer try them or save them. There's not time to figure it out ingredient by ingredient. I noticed someone said these were only 2 points on WW. How did you know?

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i made this recipe but IO tweaked it a bit because I didn't like all of the ingredients, and I tend to like spicier food. It is true that when you bake these rolls the skin tends to get hard, however, these are the best things to re-heat! When you re-heat them the skin gets a bit softer and the flavors really develop. I am not sure why but if you find that you don't like them because they are too hard try making them in advance.

My suggestion is to take this basic recipe and add in things that you like. Broccoli slaw is a great addition for its added crunch. Saracha (not sure if my spelling is correct is also great to add for an added kick!

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My roommate and I are really into asian foods. I was a little worried when I seen they weren't traditional. My roommate doesn't get excited about food, but when I made these he told me that if I wouldn't make them for him again he would do it himself (he doesn't cook We absolutely loved them they were full of flavor and very nice and juicy I took pcs and sent it to several of our friends and family and when they came to try em... Let's just say they are still talkin about them..

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I was hoping that since these spring rolls were baked that they wouldn't be so oily. I guess when you brush them before baking it absorbs too much and holds onto the oil. These were good, not great. The ham flavor didn't pop out, it was overpowered by the crab. The dipping sauce didn't do much for me as well. I think sweet and sour would have been better. If you consider doing these, brush them them with egg whites instead of oils, it's what I should have done.

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These spring rolls were really, really yummy! I love spring rolls at restaurants but at home when you make them homemade, they taste so much better! Plus, they are a lot better for you! THANKS GUYS!