I've made these several times and they always get rave reviews. Last night I took them to an appetizer Cook Off and was thrilled to be announced the Taste winner!! This group is very sophisticated and the other selections were amazing so I was so surprised. I got so many compliments on the Hoisin Peanut sauce and also brought Sweet Chili Thai sauce from this site, using only half the sugar. Both were a big hit! I add carrots like so many here but also take all the herbs and mix them together so it's easier to layer on during assembly. More than one person asked if I bought the rolls- this recipe is that good. Thank you so much - I am always so excited to find something interesting, different and delicious and this is it! Don't get frustrated, at first rolling it can be difficult but gets easier each time.

Reviewed On: Sep. 27, 2009

I often cook for large groups and am always on the lookout for recipes that are easy to make in larger quantities as well as easy to serve. This one is EXCELLENT for large groups. Much has been said in other reviews about the difficulty of the sauce. Rubbish. Make the sauce a day or two ahead of time. It will keep nicely in the refrigerator and then just add a little water to reheat it. I chose not to puree my sauce as I liked the chunkiness. I also sauteed a mixture of different mushrooms and spooned them over the meat before topping with sauce. Remember that your roast will continue cooking even while resting after removing it from the oven, usually 10 degrees or so, so plan ahead. Also, I forgot to use the tomato paste and I don't think it was missed. The sauce is completely awesome and I will definitely make this again.

Reviewed On: Sep. 13, 2009

A very easy and delicious way to prepare almost any fish. I had never steamed fish before and wow - it was very moist and so flavorful. For me, the peanut oil seemed unnecessary so I used only the sesame oil and only regular (low sodium) soy. This will become a staple for us! Thanks!

Reviewed On: Jul. 12, 2009