Baked Spring Rolls

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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..

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The g
Green Bay girls made these Baked Sprin rolls on their Monthly get together and we liked them.They are only 2 points for WW. If you brush them with the oil and bake them and dont open the oven only to turn over and brush w oil again they turned out good.We had good crunch.The best part of it was easy and they tasted good.If you want fat then deep fry.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made a substitution in this recipe since my husband won't eat crab- I substituted chopped cooked chicken. The spring roll interior was delicious and the sauce excellent. I have the same complaint as the first reviewer- baking in the oven made the skins hard, not crispy light and crunchy...although they looked golden brown and scrumptious. I was easily able to make 20 spring rolls. I used one large tablespoon of filling per roll. I got this recipe from the Food Network August/September 2009 magazine. I was interested because we are really watching our fat/carb intake and these seemed like a nice substitute...but to save 7 grams of fat per roll by baking is not worth the sacrifice in crispy texture.