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My review
Fresh Spring Rolls
Rayna Jordan
"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 calsOriginal recipe yields 20 servings (20 - spring rolls)
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Directions
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Prep
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Ready In
- In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.
- 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; 0.3 g fat; 3.9 g carbohydrates; 1.8 g protein; 11 mg cholesterol; 30 mg sodium. Full nutrition
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Reviews
Read all reviews 2532 Ratings
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Most helpful positive review
10/14/2001
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 matchsti...
Most helpful critical review
4/18/2003
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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10/14/2001
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 matchsti...
12/13/2003
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 ...
5/1/2008
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 BAL...
4/18/2003
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.
5/3/2011
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 ea...
12/7/2006
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 m...
7/19/2009
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.
9/12/2008
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......