Recipe by Rayna Jordan
"These little veggie and shrimp filled wraps are a real hit at parties! Serve them with a spicy dipping sauce."
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finely shredded cabbage
1 (6.5 ounce) can
shrimp, rinsed and drained
sweet and sour sauce
rice wrappers (6.5 inch diameter)
The spring rolls recipe as published was OK but I couldn't help doctoring them up to make them outstanding :-)! I used napa cabbage, frozen tiny steamed shrimp (canned is yuckky), and matchstick carrots. I also added shredded poached chicken breast, matchstick red peppers and cilantro. I didn't measure these but just threw in what I had -- that's the beauty of these: experiment! For dipping sauce, I used hoisin sauce, Thai sweet chili sauce and a soy/ginger sauce. The recipe made almost 50 spring rolls and they disappeared from the platter in less than 10 minutes at my brother's wedding reception! By the way, I made these the night before, laying them on a platter scattered with shredded napa cabbage. I covered them with damp paper towels and then shrouded the whole thing with foil. They were PERFECT the next day!
Didn't care for this though I added cilantro to give it a little something. The taste of the canned shrimp couldn't be masked. Won't make again.
Have made these for two Xmas parties this season
both times eaten in an hour.
I added some bean sprouts and used real shrimp. I used Thia sweet chili sauce as my sweet and sour.
what I like about this recipe is that you have a base to start with but you can add anything that you like. Thanks Rayna
WE REALLY LIKED THESE, I USED A BAG OF FROZEN COCKTAIL SHRIMP, NAPA CABBAGE, MUSHROOMS. TURNED OUT VERY WELL. TO SOAK THE RICE WRAPPERS, BE VERY CAREFUL. TOO LONG WILL MAKE THEM LIKE GLUE BALLS, TOO SHORT WILL MAKE THEM LIKE BENDING CARDBOARD. BY THE TIME I ROLLED ONE AND HAD 1 IN THE WATER SOAKING, THE NEXT 1 WAS READY TO BE ROLLED OUT. USE WARM WATER TOO.
You must make the dipping sauce recommeded by others. 2 parts hoisin sauce to 1 part chunky peanut butter. Heat on the stove until mixed and add a bit of water to thin. Delicious reason to eat the spring rolls.
These were perfect after a little doctoring up. I didn't use shrimp, instead I used well chopped stir fry chicken with thai chili sauce and sweet and sour. This was the first time I've tried making Spring Rolls. These were easy and delicious!!
I used brocoslaw to make it faster and all I could find was frozen rice papers it was so easy and mixed the slaw with sweet chili sauce from the Asin store I will be making these again.
Love Em! They are so FAST & EASY! They are also flexible; you can add & take away ingredients and jazz them up. I use Hoisen Sauce or spicy chili sauce, add cilantro, and I use steamed shrimp... These are delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Spring Rolls
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 2
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