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Spring Rolls in Tucson?

FishTales Jan 5, 2012 06:48 AM

Can anyone suggest a place with good shrimp spring rolls in Tucson (without stealth pork)? They make a good lunch on flights but we've yet to find a good one. Thanks.


  1. EWSflash Jan 12, 2012 05:51 PM

    Thai China Bistro on the 5100 block of east Grant road, has summer (aka fresh spring) rolls, with or without shrimp, I had a double order for lunch today and there was no pork in it. If you want peanut sauce instead of the super-sweet pink sauce, you need to request it instead.

    1 Reply
    1. re: EWSflash
      FishTales Jan 14, 2012 05:26 AM

      Thai China Bistro is new to us too, thanks. I've never been sure which planet that sickly-sweet pink sauce came from so you're suggestion about that is much appreciated too.


    2. w
      wild onion Jan 6, 2012 11:14 PM

      Have you tried the spring rolls at Miss Saigon (on Campbell @ Speedway - they open at 10:30 a.m. on weekdays)? I'm sure you can have them leave out the pork. They also have a plain shrimp paste version I haven't tried.
      They're not earth-shattering, but might do in a pinch, and it's an easy drive from there to the airport.

      1 Reply
      1. re: wild onion
        FishTales Jan 7, 2012 02:52 PM

        No, haven't tried them, so thanks for that.


      2. missvenuz Jan 5, 2012 12:12 PM

        The only place I could think of would be Com Tam Thuan Kieu attached to Lee Lee Oriental Market, but I checked their menu and they don't have them. The closest thing they have are 'shrimp paste rolls' (chao tom cuon), which is grilled shrimp paste in a spring roll.

        You should try to make them yourself. They're very easy to make. I've attached a recipe from Momofuku for 2.


        1 Reply
        1. re: missvenuz
          FishTales Jan 5, 2012 01:21 PM

          Thank you, yes, they're very easy to make & we often do that. We live about 1.5 hours from Tucson & sometimes plan errands for the full day before a flight so there's not much time to make them the morning we leave home. If we make them 1.5 days before the flight, well, they're getting a bit old by lunchtime in the air.

          We've tried the 'shrimp paste rolls' from that place by Lee Lee: stealth pork.

          & thanks for the recipe, looks tasty. One thing we do for spring rolls is to put a toothpick through the shrimp before cooking to keep them straight & easier to roll.


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