No takeout order is complete without the crunchy, delightfully greasy, hand-held roll. Recipe developer Leah Maroney goes for ...

Make the stir-fry sauce by mixing the soy sauce, chicken broth, honey, sesame oil, cornstarch, and lime juice in a small bowl ...

In a bowl, toss the shrimp with 1 teaspoon of the soy ... then add to the spring-roll filling along with the egg strips, cucumber and remaining 1/2 teaspoon of sesame oil. Toss well and season ...

In a bowl, toss the carrots ... of the rice paper and top with 3 shrimp halves. Top with some of the yellow pepper, vermicelli and the pickled vegetables; roll up tightly, folding in the sides.

Mix the bread crumbs, parmigiano reggiano and oregano in a bowl. Season the zucchini with salt and pepper. Dip the zucchini in the egg and ... Spoon the shrimp salad into the rolls, using ...

Add the herbs to the shrimp just before assembling the rolls. Fill a large bowl with warm water, and soak one spring-roll skin until pliable. On a flat work surface, carefully spread the moistened ...