Unlike normal spring rolls this recipe calls for them to be baked rather than fried, making the tasty pork and vegetable filling healthier without all the extra oil.
Very delicious. I made these for a Yum Cha/ Dim Sum restaurant my Hospitality class hosted at school and we got a lot of good feedback about them. We had made some fried and non-fried and people preferred the non-fried Pork and Vegetable Spring Rolls more. This recipe is very easy too make and does not take very long to prep. - 07 May 2015
First time EVER making spring rolls and they were delicious and easy to make!!! Highly recommended! can adjust the flavours as you go as pork is pre-cooked but would love to know the process without this step too. - 02 Nov 2016
I love theese! I have made them now several times. Somtimes I add shrimp or chicken instead of pork. I add bean sprouts at times as well. I LOVE that they are baked, not fried, and still come out crispy! My only suggestion for others, is to make sure you get SPRING ROLL Wrappers, not the stuff that most grocerystores carry. The real oriental stores carry wrappers that are about 1/8 thinner than those you can get at the grocery. The thinner wrappers makes theese cook up just like a real spring roll. The thicker store bought wrappers, make for a less crisp, chewy srpingroll, although still GREAT! You can also bake theese, and then freeze them and have them for a quick snack. I always make about 100 when I make them! Oh and I had to add, instead of fussing with turning after 10 minuets. I set my oven to BROIL for hte last 10 min and lower the rack. This cooks them nicely on BOTH sides w/o the worry of turning! - 26 Nov 2005 (Review from Allrecipes USA and Canada)