Spring rolls are like snowflakes. From a distance, any two can be mistaken for each other, but close inspection reveals the intricacies that make them unique. While I'll admit that the simile is imperfect, the fact remains: There are some seriously tasty spring rolls around town that offer more than a mere cylindrical segue to your Asian entrée.
This spot makes a mean fresh roll. The enticing combination of cooked bean sprouts, cucumber, tofu and Thai sausage makes this refreshing roll worth a try even for the deep-fried devotee. 8059 W. Broad St., 270-2699.
Surf and turf can be pricey. So if you can't spring for lobster and steak, try scaling it (way) down with a spring roll from MaMa Wok. The shrimp and pork inside satisfy both land- and sea-based cravings. 7801 W. Broad St., 672-8989.
If you haven't been eating your daily allowance of jicama root (you haven't), here's a great way to get it in. This fresh roll boasts strips of the crunchy root with shrimp, basil, roasted garlic and crumbled peanut — all in a convenient package. 6215 W. Broad St., 289-3838.
The crisp, succulent spring rolls here immediately impressed me. Although the roll does not wow with novel contents, its strong fundamentals carry it far. In particular, a slightly buttery flavor and an ideal wrapper-to-filling ratio make this a favorite of mine. 327 N. Second St., 343-2009.
Chopstix Asian Bistro
My hat is off to the visionary who created the duck roll. Like inventing the telephone or the light bulb, frying a roll full of moist duck meat, mushrooms, cabbage and carrots seems obvious in retrospect, but it took a genius to do it first. 15801 City View Drive, 379-8308.