Reviewed: Jun. 22, 2012

There's too much liquid in the bowl when you mix all the ingredients together,which makes putting them on rolls messier as the liquid makes the wraps so soft they may start to break apart. But the flavour is so good. After many tries,the closest to Vietnamese restaurants I have ever made.

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Reviewer:

anofara

Reviewed: Jun. 8, 2012

FANtastic recipe! I sometimes like to double the meat for my more carnivorous dinner companions. Try it, you'll love it!

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1 user found this review helpful

Reviewer:

Miss Katherina

Reviewed: Mar. 21, 2012

Great spring rolls! Amazing flavors and even better leftover from frozen state, baked at 350 for about 8-10 minutes!! I used the sausage crumbles instead of seafood, due to allergies to shellfish. I used 2 bags of coleslaw mixture to even out with one bag of sausage crumbles. Didnt use noodles. Also added another TBS of soy sauce and 1tsp chicken granules, 1tsp sugar. Oops! It seems I changed the recipe a bit. I got 30+ delicious spring rolls!

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Reviewer:

savedbygrace

Cooking Level: Expert

Living In: Killeen, Texas, USA

Reviewed: Feb. 26, 2012

Man were those rolls a pain...but once you get the hang of them it all comes together. I used the ground turkey and crab just amazing..all my friends loved them. Since I had to travel a bit with them..I popped them in the toasted oven 4 at a time. It really helped toast them..make them crispy with a fresh taste. Very yummy.

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Shavonmb

Reviewed: Dec. 28, 2011

They weren't bad, wouldn't make them again.

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Reviewer:

Louisie-Pouf

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

Reviewed: Sep. 8, 2011

I made this because we have a child who needs to go gluten-free, and regular egg rolls and spring rolls have wheat shells. These were fantastic and just the thing we needed after a very awkward transition. Everyone loved them!

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4 users found this review helpful

Reviewer:

AngelaSpencer

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

Reviewed: Aug. 28, 2011

These are better than any resturant that I have ever been too!!! they were a little time consuming, but after tasting them SOOOOO worth it!!! thanks for the recipe..

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Reviewer:

luv2cook

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Nov. 6, 2010

I just added a tablespoon of sugar to the mix and sustituted the vermicelly for shredded cabbage this is a great recipe. It goes well with a sweet/sour/spicy sauce on the side, made with red pepper flakes, cornstarch, vinegar, water, sugar and grated onions you might need to add red color for aesthetics.

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5 users found this review helpful

Reviewer:

Cooking princess

Cooking Level: Intermediate

Reviewed: Apr. 22, 2010

Made these for New Years - and they were a HIT!!! the filling was awesome!!!!

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Reviewer:

emma_mootz3

Living In: Burlington, Ontario, Canada

Reviewed: Feb. 20, 2010

Wow - These are great, they were an instant hit with my family. I left out the mushrooms as we're not too keen on them, and had to use cabbage instead of bean sprouts. I used another persons idea about adding water chestnuts since I had some in my cupboard. Thank you so much for your lovely recipe.

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5 users found this review helpful