Fresh Spring Rolls Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Jun. 11, 2004
This really was not what I was expecting at all. My friend and I tried this recipe one night and were disappointed with the results. However, they did taste a little better after we fried them.
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Reviewed: Dec. 13, 2003
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
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Reviewed: Apr. 18, 2003
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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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA
Reviewed: Oct. 14, 2001
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!
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Cooking Level: Expert

Home Town: Golden, Colorado, USA
Living In: Redmond, Washington, USA

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