Avocado and sun-dried tomatoes are like secret treasures sealed inside these marvelous spring rolls along with other vegetables, crabmeat and chicken. This recipe is particularly exciting, because the ingredients may be adjusted or altered to taste. You may want to prepare several batches of spring rolls -- they'll go fast.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat 1 quart oil in a wok over medium high heat.

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  • Heat 2 tablespoons oil in a medium saucepan over medium heat. Stir in cabbage, carrots, cucumber, onion, green onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper. Slowly cook and stir until all vegetables are tender, about 10 minutes.

  • Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture. Sprinkle avocado with lemon juice, then stir it into the mixture. Remove from heat.

  • Place approximately 1 teaspoon of the cabbage and chicken mixture in the center of spring roll wrappers. Fold wrappers, and seal the edges with moistened fingers.

  • Carefully lower spring rolls into the heated quart of oil. Deep fry approximately 3 minutes, or until golden brown. Drain on paper towels. Cut in half to serve.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

208 calories; 18.8 g total fat; 8 mg cholesterol; 71 mg sodium. 7.3 g carbohydrates; 4 g protein; Full Nutrition


Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/02/2003
Very Yummy! Even without some ingredients. I couldn't find the sun-dried tomatoes so I left them out. I only used 3 cups of oil and doubled the recipe which was great! There were only 5 of us at dinner and we ate every roll. My husband informed me that the recipe was a keeper! If serving for company I do recommend toothpicks. The rice papers tend to be a little gummy. Read More
(14)

Most helpful critical review

Rating: 3 stars
09/02/2006
These were just okay...I thought the avacado made the spring rolls a little mushy. I would add more cabbage. Read More
(7)
12 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/02/2003
Very Yummy! Even without some ingredients. I couldn't find the sun-dried tomatoes so I left them out. I only used 3 cups of oil and doubled the recipe which was great! There were only 5 of us at dinner and we ate every roll. My husband informed me that the recipe was a keeper! If serving for company I do recommend toothpicks. The rice papers tend to be a little gummy. Read More
(14)
Rating: 5 stars
03/11/2003
So easy to make and very tasty. Read More
(13)
Rating: 5 stars
01/31/2006
Wonderful. I bought the wrong kind of wraps and was unable to fry them. We ate ours as "fresh rolls." Just steam or run the wraps under hot water quickly and then pack full of the good stuff. Thanks for the recipe. Read More
(11)
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Rating: 3 stars
09/02/2006
These were just okay...I thought the avacado made the spring rolls a little mushy. I would add more cabbage. Read More
(7)
Rating: 3 stars
05/22/2013
This was far too much avacado which made them mushy. I would add more of the cabbage mixture and extra '5 spice'.. Read More
(1)
Rating: 4 stars
07/02/2016
Big tip here. There are a couple of different kinds of spring roll wrappers out there. I bought the ones that are hard and have to be soaked in water prior to use. They also do not fry well but are meant to be steamed or used in fresh spring rolls. Without even thinking I bought those kind on my first go around and they were a huge failure. I knew it as soon as they hit the oil. What you need is the ones that are more like egg roll wrappers and I'm certain that is what the recipe submitter intended here. I went out the very next night and bought all of the ingredients again but this time used egg roll wrappers (the right kind of spring ones were not available at the store) and they were a big success. I just had a leftover one that had been in the fridge all night and they held up nicely too. The filling is very good and it all goes together well. Shiitake's are expensive so they didn't make it into the 2nd batch but everything else stayed the same. I highly recommend these using the right wrappers. If you do happen to buy the wrong wrapper as I originally did I bet they would be good steamed like a potsticker. Read More
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