Spring Rolls

Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

Great Recipe, Sally! I left out the mushrooms and toss in a minute amount of finely grated cabbage and 2t dry mustard. Sensational flavor. I sorely need some practice in forming the rolls, though!:)

—MAGGIE MCGUIRE

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Most Helpful Critical Review

Dec 23, 2008

Dont know where I went wrong.

—ced9879

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40 Ratings

Jan 25, 2004

These spring rolls were very good. I used ground turkey instead of pork, dried black fungus in place of the mushrooms, and left out the crabmeat. This made about 14 rolls, but I think that when I do them the next time, I will use less filling in each one. Then I will be able to roll them more tightly, and they will be appetizer size, instead of meal size. I used the fish sauce recipe from Vietnamese Fresh Spring Rolls found on this site, and it was the perfect dipping sauce. My husband loved them, too, which is always a plus!

—Paula

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Feb 15, 2006

I thought these were wonderful!! I used ground chicken and pork mixture. I didn't have crab so eliminated that. I also added ginger, some cabbage and a bit of water chestnuts for a crunch. I used spring roll wrappers and egg rolls wrappers. They both worked great.

—LITTLECHILE

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Sep 22, 2006

Warning, these are addictive! Even with a few substitutions (our local grocery didn't have all the correct ingredients), these were the best spring rolls we have ever had. My husband couldn't stop eating them!! They were not as time intensive as I expected, and we were able to freeze half of them to eat at a later date.

—ScottFamily

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Jan 25, 2004

Students in my high school cooking class picked this recipe out for a vegetable unit. They left the meats and fish sauce out adn we substituted egg roll wrappers for the rice ones due to availabiity. They take a while to prepare, but they tasted excellent! Many of the students liked them.

—GARDENDIVA52

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Apr 27, 2008

Love these rolls. I did make a few adjustments to taste like my favorite restaurant. Only used these ingredients. Spring roll wraps(couldn't get rice wraps), 2oz. rice sticks instead of vermicelli, 4 egg whites, 1lb. of fresh small shrimp chopped, cabbage cut into thin strips, shredded carrots, then added fish sauce, soy sauce, and garlic. Wrap and fry. To cook rice sticks before adding to mix, boil water, add rice sticks and boil a minute, turn off heat and let sit until tender. Also thai peanut sauce goes well with these. These are a favorite now and we don't have to go out to have them.

—mommyof4

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Jan 25, 2004

These were great, Sally. I had only one problem, and that was locating the springroll wrappers. None of the chains I shop at had them. We do have some Asian markets about 20 miles from here that I will try, however. Thanks for sharing!

—COCKAPOOMOM

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Nutrition

Calories
161 kcal
8%

Carbohydrates
5.9 g
2%

Cholesterol
68 mg
23%

Fat
11.8 g
18%

Fiber
0.5 g
2%

Protein
7.8 g
16%

Sodium
268 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spring Rolls

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 161
Calories from Fat: 106

% Daily Value *
Total Fat 11.8g 18 %
Saturated Fat 2.9g 15 %
Cholesterol 68mg 23 %
Sodium 268mg 11 %
** Potassium 141mg 4 %
Total Carbohydrates 5.9g 2 %
Dietary Fiber 0.5g 2 %
Protein 7.8g 16 %
** Sugars 0.9g
** Vitamin A 11 %
** Vitamin C 3 %
** Calcium 2 %
** Iron 7 %
** Thiamin 18 %
** Niacin 24 %
** Vitamin B6 9 %
** Magnesium 6 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.