The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 22, 2009
These were a little bland. I think with a little tweaking they could have more flavor. I would also use less noodles next time and more cabbage.
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Cooking Level: Intermediate

Home Town: San Leon, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 23, 2008
Dont know where I went wrong.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: 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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 25, 2008
this is a great recipe for appetizers.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 12, 2007
The kids couldn't stop eating them. I used a large bag of frozen oriental veggies, it was easier than fresh. I actually had to double the recipe the second time b/c they liked them so much. They were bragging to their friends that I had made homemade spring rolls. Thanks for the recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 23, 2007
I made them without seafood. I dont eat seafood. Even though many people think that seafood makes spring rolls what they are, they are delicious without it any way!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 14, 2006
I made these for my last office party and needless to say they thought I bought them at a restraunt. I added the Chinese five spice (1 1/2 tsp) to the meat while cooking and served with garlic soy sauce. Great recipe!
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: 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.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
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Reviewed: Apr. 26, 2006
I had everything ready to go when I discovered I was out of vermicelli noodles, so I used broken up and cooked angel hair pasta. Also, I had to use canned bean sprouts as the ones at the store were pretty sorry looking. Although I know that using the proper ingredients will certainly improve the recipe, I thought that the actual flavor was lacking something. If I were to make these again, I might try a little Chinese Five Spice. We did enjoy them though. Thanks, Sally!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: 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.
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Cooking Level: Intermediate

Living In: Cabo San Lucas, Baja California Sur, Mexico

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 29, 2005
easy to make and tasted wonderful
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Cooking Level: Intermediate

Home Town: Nokomis, Illinois, USA
Living In: Priest River, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 27, 2005
Brought these to our friends as an appetizer for our annual "post Christmas Tree picking party" and twenty one rolls were gone in no time! I added cabbage, carrot, green onion, oriental flavored garlic powder and onion powder to the mix. So good Sally and thanks!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 23, 2005
These are just like the ones I had in my favorite Laoatian Place they are so crispy and good that you want to eat them all the time, these are good with a special Laos Sweet&Sour sauce and they are just perfect!!!!!!!!!!!!!!!!!!!!!!!! Thanks, Sally
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Cooking Level: Professional

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 2, 2004
We made these without any of the meat. They were pretty good. My husband liked the rice paper wrappers. My biggest complaint is that they were WAY too greasy. I let them drain as best I could but still... the oil overwhelmed the taste.. maybe if I used a milder oil...
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Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 26, 2002
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 24, 2002
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!:)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 24, 2002
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 22, 2002
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.
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