Comments on: Cheesy Shrimp Baked Spring Rolls

By: Miz Nan

Miz Nan — Thu, 29 Jul 2021 16:37:59 +0000

This will be number two of your appetizers that I plan to make!

By: Maggie

Maggie — Wed, 22 Jul 2020 16:40:41 +0000

In reply to Anna.

The added corns sounds so good! I’m glad you like the recipe 🙂
Re color – it’s a bit tricky to make the baked rolls super yellow like fried. I did spray on extra oil when I made these so they char better 😛

By: Anna

Anna — Wed, 22 Jul 2020 02:57:23 +0000

Made these today and my family devoured them at once. I added some corn I cut off the cob and used monterey jack cheese. My rolls were a very sad pale white still, but they were cooked through and crispy. Thanks for the detailed directions!

By: Donna L Batdorff

Donna L Batdorff — Thu, 10 May 2018 14:14:54 +0000

I love the sound of this recipe, but was unsuccessful making it. My spring roll wrappers do not look like yours. Mine are crisp, see through, round and I had to put them between two moistened paper towels for about a minute in order to soften them enough to roll when I put the stuffing in. Then I tried cooking them and it was a runny mess. I only made 6 to start with, so I have more of the ingredients in the fridge and am going to try again with won ton wrappers and less oil. I am determined to get this recipe right.

By: Maggie

Maggie — Wed, 11 Apr 2018 18:30:48 +0000

In reply to Lisa.

Hi Lisa, this recipe is rather an Asian fusion dish that I developed myself. If you’re looking for a more traditional recipe, I highly recommend my Cantonese chicken egg rolls recipe: http://omnivorescookbook.com/chicken-egg-roll

By: Lisa

Lisa — Wed, 11 Apr 2018 17:44:12 +0000

Hi, I haven’t made this recipe but I’m confused about the use of cheese. i have never made or eaten an Asian dish that had cheese in it. Could you tell me why this recipe has cheese in it?

Thanks!
Lisa

By: Cherie Fedder

Cherie Fedder — Sat, 11 Nov 2017 05:22:29 +0000

Hi Maggie. Love your recipe for the shrimp spring rolls. I love spring rolls but as you said not the frying and the mess! I really hate the mess of frying. So this is a definite for me and will surely keep my eyes open for more easy to do dishes. Thanks for sharing!!……..Cherie Fedder

By: Maggie

Maggie — Fri, 10 Feb 2017 06:19:39 +0000

In reply to Jeff.

Hi Jeff, thanks so much for the update! Wow, you guys did make a LOT of the spring rolls. I hope you had some help instead of doing all the cooking by yourself!
The buffalo chicken filling sounds awesome! Did you cook the chicken or get it from supermarket? I think I’ll need to try out your recipe the next time 🙂
Also, love the idea of baking the spring rolls on a rack! More experiments to do in the kitchen!
Have a great week ahead Jeff 🙂

By: Jeff

Jeff — Thu, 09 Feb 2017 17:45:59 +0000

In reply to Maggie.

***UPDATE*** ***UPDATE*** ***UPDATE***

Hi Maggie, I guess I am a glutton for punishment as I opted to put these on my Super Bowl spread. I particularly don’t care for rolling a large amount of egg rolls, BUT I sure love eating them! We had a large group of people, (20-30 in and out) and ended up rolling a 100 of these bad boys. I did 50 of the shrimp, and then did 50 more with a buffalo chicken filling and pepperjack, following your procedure. The only thing I did different was baked them on a rack so I didn’t have to turn them. They turned out FABULOUS, again,
Just wanted to say thanks again for the recipe! Jeff

By: Maggie

Maggie — Sat, 21 Jan 2017 14:22:54 +0000

In reply to Jeff.

Hi Jeff, I’m so glad to hear you guys enjoyed the dish! Adding shredded pepperjack sounds so delicious. I’ll need to try that out soon.
The rolls are indeed addictive, and my husband and I always eat too much every time I cook it. I’m really happy to hear it worked out great for a larger party too 🙂
Have a great weekend Jeff and I hope to see you more often here!