Reviewed: Jan. 12, 2013

Spring rolls were great. We chose to fry them. The peanut sauce was too heavy and over powered the taste of the roll. I would recommend a sweet chili sauce or a nuoc mam Cham sauce to compliment the delicate favors of the shrimp. Will definitely make them again but not with this sauce.

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1 user found this review helpful

Reviewer:

aluncrn

Cooking Level: Intermediate

Home Town: New Milford, Pennsylvania, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Aug. 31, 2012

Fantastic for appetizer or for lunch. Love them!!!

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1 user found this review helpful

Reviewer:

cerberasz

Reviewed: Jul. 28, 2012

Love it! Added bean sprouts, and cucumber

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1 user found this review helpful

Reviewer:

KarenS

Reviewed: Jul. 8, 2012

These were good. Would be better with less salt. Will do what others have done to modify the salt content. As far as this go round - was easy, simple, fresh, great hot summer night dinner. Will make again - but less salt.

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4 users found this review helpful

Reviewer:

SUNNI_ONE

Cooking Level: Expert

Living In: Harpers Ferry, West Virginia, USA

Reviewed: Jul. 7, 2012

I have not tried this recipe, but it sounds excellent. My reason for reviewing is to share the method I learned for working with the rice paper wrappers: fill a wide, shallow bowl with hot water and slide the wrapper in. Let sit until soft, then remove carefully, fill and roll. They do need to be handled with care. It works best if you change the water in the bowl every few wrappers.

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13 users found this review helpful

Reviewer:

Susan Stone

Cooking Level: Expert

Home Town: Cranford, New Jersey, USA

Living In: El Paso, Texas, USA

Reviewed: Jul. 6, 2012

These were yummy. The possibilities are endless. I've been making lumpia for 30 years. I usually saute the filling (I use pork, bagged slaw, add garlic & onions), let it cool a bit & wrap in only romaine leaves. You can use just about any combo of vegetables & cooked meat or make them totally vegetarian. Serve raw in rice papers or lettuce or wrap in a spring roll or egg roll wrapper and deep fry. For dipping, I make an egg foo young sauce; cornstarch, soy sauce, etc. You can even use sweet and sour sauce out of the bottle. And of course, there's peanut sauce. Make it your own. They go fast at parties! Just be sure you cook your meat thoroughly.

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10 users found this review helpful

Reviewer:

P41OH

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Chantilly, Virginia, USA

Reviewed: Jul. 6, 2012

VERY TASTY, I LOVED THIS RECIPE.

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5 users found this review helpful

Reviewer:

Big Tony

Cooking Level: Intermediate

Home Town: Mena, Arkansas, USA

Living In: Spring, Texas, USA

Reviewed: Jul. 6, 2012

These were fab! I also used some bagged cabbage to save time because I had to make a bunch of them. If you are having trouble with the wrappers ripping, you might be getting them too wet. Just dampen them and allow the water to be absorbed.

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7 users found this review helpful

Reviewer:

Josh

Reviewed: Jul. 6, 2012

This is for aaaaaaaaaa, it looks like you rated this dish without even trying it. Before you comment on something being more adult, check out yourself first.... Many recipes may not agree with our taste and this is why we have the ability to adjust them to suit our taste... It dosen't take a professional chef or an "adult" to tweak a recipe to our liking.... Thank goodness we have sites like this and many thanks to the people who submit these recipes... His many Blessings always..

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31 users found this review helpful

Reviewer:

Forever Amber

Reviewed: Dec. 22, 2011

The portions seemed totally bizarre - way too much liquid in the rolls. Meanwhile, the sauce was REALLY thick. Decent flavor once I adjusted with more cabbage & carrot, but I think I'll search for another recipe that requires less tweaking.

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4 users found this review helpful