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The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
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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1 user found this review helpful

Reviewer:

LindaT
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Cooking Level: Expert
Living In: San Jose, California, USA
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The reviewer gave this recipe 1 stars. This recipe averages a 3.8 star rating.
Reviewed: Oct. 4, 2007
I guess I did something wrong. I couldn't finish one.
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Reviewer:

TexasJen
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Cooking Level: Intermediate
Living In: San Antonio, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
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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4 users found this review helpful

Reviewer:

evann85
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The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
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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2 users found this review helpful

Reviewer:

alipat
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