Reviewed: Feb. 12, 2012

AWESOME! First time trying to make something like this and it was a huge success. I used cole slaw mix w/carrots instead of lettuce for more crunch and omitted the cilantro because I don't like it. The best part was the sauces that I used, jarred sweet chili and the simple peanut sauce previously suggested. I didn't care for the Thai sauce offered w/this recipe but my husband liked it best. Will definitely make again!!

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Reviewer:

Kristine0920

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Abingdon, Maryland, USA

Reviewed: Jan. 22, 2012

Very delicious! I added bean sprouts, minth and thai basil for much crunch and flavour!

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Reviewer:

citronpresse

Reviewed: Jan. 16, 2012

The ingredients listed is what I normally use except cilantro though (hate them). We like them basic but we don't shred the lettuce or chop the cucumbers. Instead, lay large pieces of lettuce, and thinly slice the cucumber. You don't want it falling off when you bite to it. Sometimes, we would also use a thinly sliced pork instead of shrimps. I used a different dipping sauce.

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: Jan. 15, 2012

we made with crab and shrimp, used radish sprouts. Only change - we matchsticked the carrots and cukes rather than julienne. excellent. served with hoisin peanut sauce and sweet chile sauce.. both great!!!

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Reviewer:

becky29

Reviewed: Dec. 27, 2011

Great recipe that can be adapted to whatever you have and like. I used carrots and cukes cut like matchsticks, baby shrimp, cilantro, peanuts and vermicilli noodles. Easier to make than I thought and were a big hit. Definitely will make these again.

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Reviewer:

Annie B

Cooking Level: Expert

Living In: London, Ontario, Canada

Reviewed: Aug. 25, 2011

Too Cillantro-y

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Reviewer:

henchmanc

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Jun. 5, 2011

Pretty good. We vary the ingredients a bit.

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Reviewer:

AmandaLeinonen

Cooking Level: Intermediate

Home Town: Cheboygan, Michigan, USA

Living In: Charlevoix, Michigan, USA

Reviewed: May 25, 2011

This is awesome. Easy to make snack that is tasty and healthy. To make this quicker for my kids I often buy a variety of season shrimp from my local seafood deli counter , such as thai flavor, lime marinated, and sweet/sour. This way the kids can just add the shrimpo of their choice for some variety. I also use marinated beef strips sometimes instead of shrimp. I highly recommend this recipe to anyone

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Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Mar. 23, 2011

Admittedly, I only used two elements of this recipe to combine with another: the cucumber and the sauce. Adding the cucumber to "Vietnamese Fresh Spring Rolls" was great, and the sauce was GREAT. yum yum!

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Reviewer:

MrsV

Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

Reviewed: Mar. 8, 2011

These were so fast and easy to make. Great for a quick, healthy dinner. I had a little trouble finding rice spring roll wrappers but did find them in the oriental food area of my Jewel Foods. I was surprised to see the raw wraps look like they last a long time. Mine were a bit too big and hard to eat. Cilantro makes these taste so fresh! I used store bought peanut and plum sauces.

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