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Baked Spring Rolls with Crab Recipe

Baked Spring Rolls with Crab

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on September 30, 2010

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    Not quite sure why reviewers rated this 5 stars. They are OK. What a waste of 3/4 pound of lump crab!

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  • on August 12, 2007

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    This was one heck of a treat, and worth the time. The recipe was precise, but I added a "little" more crab and got 7 rolls out of it. This is a true winner for those who wantto "impress". Rachael got this one "right" ....
    Good for lunch or dinner, just allow your self extra time for the chopping etc.

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  • on May 12, 2007

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    I am constantly craving spring rolls, but frozen ones always have a weird taste.

    These are great! I can't always handle the phyllo dough so I have also made them with egg roll wrappers that I find in the produce section of the grocery store. So much better than delivery or frozen.

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  • on January 13, 2007

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    I'm not a huge fan of Rachel Ray, but I came across this recipe when I searched on the food network website, and decided to give it a try. I was incredibly surprised by how tasty these spring rolls came out! I added a bit of pepper to the filling mixture and they turned out SOOOO delicious. I also made them a bit smaller than what the recipe calls for (I split a phyllo sheet in half, and then folded each in half, and they were excellent appetizers. Can't wait to make them again!!

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  • on December 02, 2006

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    Good Stuff!! Yumo HeHeHE

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  • on January 12, 2005

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    I thought these were fabulous! I always excect all of Rachael's recipies to be just a little 'different'... and these are great! Not greasy like a fried spring roll, great flavor, fun to eat!

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  • on August 01, 2004

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    I made these awhile ago, way before these reviews were available. I haven't made them since (so many recipes, so little time, but I remember they were very tasty- it was hard not to eat the filling before wrapping them. My guests also enjoyed them.

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