Reviewed: Apr. 26, 2009

This looked like a good recipe but something was missing. I added mung bean noodles and thin strips of cucumber which worked very well. I also added a second layer of rice paper because the single layer kept tearing. I brought the finished rolls to a party and they were a hit. All in all very delicious and I'll make them again soon.

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Reviewer:

anhonn

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Reviewed: Mar. 5, 2008

I just made the spring roll portion of this recipe. it was quite good. I had a package of regular shredded cabbage on hand so I used that instead of the napa cabbage. I was making a thai peanut chicken dish so I just dipped these in that sauce. I baked mine a bit and theyw ere good that way but i think tonight I'll try them as they are.

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Reviewer:

LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Oct. 4, 2007

I guess I did something wrong. I couldn't finish one.

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Reviewer:

TexasJen

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 26, 2007

An excellent recipe. Easy and very tasty. I agree with the previous reviewer that the rolls are a tad salty (I would also cut down on the teriyaki). I thought the peanut sauce, however, was excellent as is. I fried the rolls and have a piece of advice on that front: use two rice papers to wrap each roll. With only one, they often burst in the oil!

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Reviewer:

evann85

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Reviewed: Jul. 28, 2007

This was a nice easy dish, though I would recommend to halve the teriaki sauce in both the salad and the peanut sauce. Both were a little salty. I also added some sprouts and coriander (cilantro) to the salad to make it a little more Asian.

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