June 9, 2002
The menu offers a generous selection of appetizers; not surprisingly, spring rolls in many variations are featured. I tried the House spring Rolls, which are filled with ground chicken breast, marinated tiger shrimp, carrot, onion, and cabbage, served with a sweet sauce. I love spring rolls in general, but wasn’t too impressed with these: I’d rate them mediocre. Of course, had they been hot they might have been more enjoyable. As it was, the air conditioning was set so high you could practically see your breath, which virtually guaranteed your food arriving luke-warm at best.
Spring Rolls has a wide selection of Pan-Asian variations on popular Thai, Vietnamese and Chinese dishes, such as Shanghai noodles, Singapore Vermicelli, and Thai Fried Rice. I choose Pad Thai with Tiger Shrimp. Rice noodles, tofu, egg, shrimp and bean sprouts are combined in a flavorful (and rather piquant) variation of this Thai favorite. A Canadian beer quenched my thirst after a long day of sightseeing.
Service was courteous but a bit slow, depending on the server for your area. The people seated next to me arrived after I did, but were given menus and had their appetizers long before my server put in an appearance. Food was average, considering the price. With all the wonderful restaurants Toronto has to offer, I can’t say I’d go back to this one.
Visit online at Springrolls Online
From journal Of Mounties and Maple Leaves