Spring Rolls - Atrium | (647) 800-7767

In the centre of the main dining room there are large, red batik-style photos of Gautama Buddha hanging over a handsome statue of Brahma, the four-faced Hindu god of creation, whose austere expression may indicate his concern that the food and the service provided by Spring Rolls always be up to snuff (the staff respectfully provides daily offerings of liquid and edible sustenance to the deity). The cuisine is Thai, Chinese, and Japanese. Happily, the selections live up to the artistically attractive pictures promised on the wide-ranging menu selections. The eponymous Spring Rolls are filled with several good things (ground chicken, ginger, taro, shitake mushrooms, and vegetables—2 rolls for $4.59), are quite tasty, and are available in vegetarian style. Two items that any restaurant serving Thai food must do well are Tom Yum Soup ($5.49) and Pad Thai ($9.99-$13.99). Spring Rolls gets an “A” on both. Both the soup and noodles are prepared to order with shrimp, chicken, vegetables, or, in the case of Pad Thai, beef. As with all of the à la carte items, the portions are large. From the extensive Chinese section there are, perhaps, 40 selections. The Dim Sum menu boasts Har Gow (shrimp dumplings—four for $4.59) and they are outstanding (my Asian friends, who grew up in mainland China, assure me that these have exactly the same flavour and texture as those served in Beijing). The ubiquitous General Tao Chicken ($12.99) is excellent, although possibly a tad too sweet for some tastes. Yeung Chow Fried Rice ($10.99) is a popular choice, as is the Kung Po Shrimp ($13.99). Spring Rolls really shines when it comes to their Japanese selections. Along with the regular sashimi staples, the menu includes Ginger Scallops, Hokkigai (Surf Clam), Red Snapper, Buttterfish, Tako (Octopus), and Salmon Tartar. There are about 40 kinds of rolls (8 pieces per roll $4.99 -$14.99)—many not usually found on Japanese restaurants, including The Black Pearl Roll (Butterfish, Tempura, Unagi, Avocado, Mayonnaise, topped with Black Caviar and Unagi sauce—$13.99) and the Sexy Summer Salad Roll (Smoked Salmon, Shrimp, Lettuce, Vermicelli, and wrapped in Rice Paper—$6.99). The menu features nine Sushi and Sashimi Combo plates ($9.99-$14.99) that include Ebi (Shrimp), Mackerel, Hamachi (Yellowtail), Unagi (Eel), and Tobiko (Flying Fish). Recently, Spring Rolls began offering an “All-You-Can-Eat” menu. If you arrive hungry, this is for you. There are a multitude of Thai, Chinese, and Japanese items available, all thoughtfully served in smaller portions so that diners may sample different items. As examples, there are ten Dim Sum items, 24 Chinese and Thai entrees, and five versions of rice. For an extra three dollars (well worth it), the “Premium Menu” lists additional items, including eight Sashimi selections, Crabmeat Salad (delicious), Grilled Atlantic Salmon, and five desserts. Lunch for one, with tax and tip, will cost between $22 and $25, while the Saturday and Sunday Brunch will run a couple of dollars more. The A-Y-C-E dinner is even more spectacular, as the “Premium Menu” permits diners to choose everything on the lunch menu, plus additional items, including Lobster Avocado Salad, Korean Kalbi (Bbq Beef Short Ribs) with Tiger Shrimps, and a New York Strip Loin in Teriyaki Sauce. The cost for the dinner, plus the “Premium Menu,” including soft drinks (or tea), tax, and tip comes to about $35 per person (two dollars extra on weekends). The employees, particularly the managers, are prompt, professional, and personable. On three occasions, however, at the end of the meal I was asked the presumptuous, annoying, question, “Do you need any change?” rather than “I’ll be right back with your change.” Spring Rolls offers excellent value and is certainly recommended.