- Joined Oct 28, 1999
I have begun menuing Spring Rolls on my new catered events menu. I typically use a blend of cabbage, napa cabbage, scallions, carrots, ginger, garlic and sesame oil. I will add shredded chicken on request. Does anybody else do Spring Rolls in volume and if so, do you have any suggestions for different fillings or tricks you have learned to make them. Thanks!