Fresh Spring Rolls

Rating: 3.73 stars
33 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 4

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

By Rayna Jordan

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
20
Yield:
20 - spring rolls
Nutrition Info
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.

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  • 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.

Nutrition Facts

Per Serving:
25 calories; protein 1.8g 4% DV; carbohydrates 3.9g 1% DV; fat 0.3g; cholesterol 11.1mg 4% DV; sodium 29.5mg 1% DV. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Jo-Lynn Jansen
Rating: 5 stars
01/25/2004
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! Read More
Helpful
(132)

Most helpful critical review

JDVMD
Rating: 1 stars
01/28/2004
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. Read More
Helpful
(16)
33 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 4
Reviews:
Most Helpful Most Positive Least Positive Newest
Jo-Lynn Jansen
Rating: 5 stars
01/25/2004
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! Read More
Helpful
(132)
Joanne Gaudreault
Rating: 5 stars
01/25/2004
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 Read More
Helpful
(35)
calebbear
Rating: 5 stars
05/01/2008
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 BALLS TOO SHORT WILL MAKE THEM LIKE BENDING CARDBOARD. BY THE TIME I ROLLED ONE AND HAD 1 IN THE WATER SOAKING THE NEXT 1 WAS READY TO BE ROLLED OUT. USE WARM WATER TOO. Read More
Helpful
(25)
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JDVMD
Rating: 1 stars
01/28/2004
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. Read More
Helpful
(16)
Marie Medek Brenden
Rating: 4 stars
05/04/2011
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 eat the spring rolls. Read More
Helpful
(7)
Youngblood
Rating: 5 stars
12/07/2006
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 making Spring Rolls. These were easy and delicious!! Read More
Helpful
(7)
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Ren Causley
Rating: 5 stars
07/22/2009
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. Read More
Helpful
(6)
FERBONIA
Rating: 4 stars
09/12/2008
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 delicious! Read More
Helpful
(6)
Chuck
Rating: 5 stars
11/23/2005
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 these. These were SOOOOOOOOOOOO... GOOOOOOOOOOOOOOOOOOD!!!!!!!!!!!!!!!!!!!!!!!!!! Read More
Helpful
(6)
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