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!:)
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!
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.
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.
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.
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.
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!
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!
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!
Dont know where I went wrong.
