Fresh Spring Rolls

Fresh Spring Rolls

"These little veggie and shrimp filled wraps are a real hit at parties! Serve them with a spicy dipping sauce."
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Ingredients

20 m servings 25 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 25 kcal
  • 1%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Ready In

  1. In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.
  2. Fill a small bowl with hot water. Dip rice wrappers one at a time into the water. Allow wrappers to soften, then remove from the water and drain. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. Roll the wrappers and chill covered until serving.

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Reviews

Read all reviews 25
  1. 31 Ratings

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Most helpful positive review

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 matchsti...

Most helpful critical review

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.

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Least positive
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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 matchsti...

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 ...

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 BAL...

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.

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 ea...

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 m...

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 EXCELLENT!!!!!!!!!!!!!!!!! I love them because of their texture and they are refreshing because they weren't fried that was good, These I had in a local Thai place and are similar to t...

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