I came up with this recipe when I wanted to eat fresh spring rolls when I didn't have any rice paper.Make sure to pat dry all the vegetables after rinsing.This seriously makes the salad even more delicious. Recipe by Sumireno usagi

I made egg roll hotdogs before with cheese i wanted something different. I got some spring roll wraps, and some hotdogs. served it with a crispy salad. it turned out a crunchy delicious meal.

I based this recipe on a dish I had at an izakkaya (Japanese gastro pub). My shrimp-hating husband became a shrimp lover after eating these.I tried making these with cheese or shiso leaves, but this simple recipe turned out to be the best.Serve them with your favorite salt.These are perfect for serving guests or as a snack!We often make these for celebrations. Recipe by yoshirenji

I love fresh spring rolls, but they are rather expensive to buy readymade, so I made my own. I can't remember the shock I felt when I tried shiso leaves in them...it was a great match. Since then I've always used shiso leaves in these.The shiso leaves make a big difference, so I definitely recommending including them.The other vegetables can be anything you like. Try out your favorites. You can use canned tuna or ham etc. instead of the shrimp.The last important part of the recipe is the rolling. Just try it several times to get a feel for it. For 7 rolls. Recipe by rinsora705

Casey has brought these to Super Bowl parties to add something bright and fresh to the mix. They make a great and tasty finger food.

An item I like to serve at parties!Since there's quite a lot of flavor in the hanpen fishcakes, I held back on the seasoning.They're flavored, but if it's not enough, then eat with soy sauce. Recipe by santababy

I made these spring rolls with shrimp. Kids love them.Add some minced onion for an even better texture. Recipe by Rachis

I give it 2 and a half stars coconut oil wouldn't brown the rolls but tasted awesome

I love fresh spring rolls, so I make them with ingredients that we always have at my house. Using boiled eggs or shrimp turns them into colourful and gorgeous fresh spring rolls. This time I used canned young (mini) corn, but crab-flavoured kamaboko and okra taste delicious and also look beautiful when the spring rolls are sliced in half.It's quicker to rehydrate the rice paper wrappers in hot water, but if they get too soft, they are hard to handle. So I think it's better to rehydrate them in cold water until you get the hang of it to avoid mistakes. If the rice paper wrappers are still too stiff to roll, wait a little until the moisture from the ingredients soften them. They will soon be soft enough to use. For 10 rolls. Recipe by Heartful Kitchen Rei

Quick fresh cold shrimp salad in see through spring roll wrapper with green onion, nappa cabbage and sweet peppers on a bed of cold mung bean glass noodles. Makes great appetizers or a complete lunch for two.

Using chicken tender is too ordinary, and besides they're a little expensive. So, I tried grinding the chicken breast and seasoning it to make this recipe more budget-friendly. You can use chicken tenders if you'd like.Take care not to burn yourself with the oil that spits when you fry the spring rolls. These spring rolls are amazing even without the umeboshi. You can use store-bought ground meat instead of the chicken breast. Recipe by Yuuyuu0221

Love eating spring rolls so decided to start making my own! The rolling can be awkward at first, but the more you do it, the easier it gets.