Pin Reaper: Allison
Original Inspiration: http://www.pinterest.com/pin/307159637055713712/ via http://www.justataste.com/2012/12/crispy-baked-chicken-spring-rolls-recipe/
What I Did: I chose this recipe because who doesn’t love spring rolls?? Especially when they look that yummy and delicious. The only thing that was altered from this recipe was not including mushrooms and adding shredded carrots.
My Result:
Next Time I Will: I would use egg roll wrappers next time.
I wouldn’t blame yourself for this one, the recipe you followed got their terms mixed up. The recipe repeatedly calls them “Spring Rolls”, even in the ingredients list. However, in the “notes” section she specifically says she used “Nasoya Egg Roll wrappers” NOT spring roll wrappers. There is a difference. You can clearly see in her images that she was using egg roll wrappers. Technically you followed the directions exactly and used spring roll wrappers, which are much thinner. If you notice in your pics, your rolls are nearly see-through, and hers are not. That’s one of the biggest differences - spring wrappers are thinner than egg wrappers.
Hmm…the directions do seem to be a bit misleading. They call them “spring rolls” and even say to use spring roll wrappers, but the note mentions egg roll wrappers. And egg roll wrappers were definitely used in their pictures. I wonder if the blogger didn’t realize there’s a difference… The filling looks super tasty though!
Yeah, I think your original-recipe blogger didn’t know the difference between spring roll and egg roll wrappers.
I’ve done this technique with egg roll wrappers, and it works. Don’t brush with oil, though — spray well with olive oil cooking spray. Olive oil cooking spray is the secret to faking “fried” texture in the oven, and it also works if you want corn muffins to emulate hush puppies with a lower fat content.
I bet it still taste good. Just have to eat it with a spoon.