Reviewed: Feb. 27, 2012

So good! A little bit time consuming, but worth the effort!

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Reviewed: Aug. 29, 2011

This is an amazing recipe. The combination of the fresh mint, basil, and cilantro is so fresh and delicious and the sauce (made as stated) was wonderful. I made a vegetarian version adding shredded seeded cucumber and shredded carrot. I also added a sprinkling of chopped peanuts inside the roll for added crunch. I did not have Thai basil so just used the italian basil from my garden. I used fresh organic veges and herbs. Tasted as good /maybe better than the same rolls at my favorite Thai restaurant. Enjoy!

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drsoos

Reviewed: May 20, 2011

Did not do it for us. Perhaps we put too much herbs but it was over powering.

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MTCHYG

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Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Apr. 17, 2011

Excellent! I used avocado slices instead of noodles. Also put a dash of cayenne in the sauce and a bit more peanut butter & water. I used dried mint (a dash in each one) instead of fresh mint. I used Morningstar Sausage Links instead of the pork to make it faster and it was fantastic. Overall, it is time-consuming to put them together (but I tend to be a bit slow). I did it for 2 people and it took about 30 minutes to roll 7 of them. But well worth the time! I couldn't have rated it higher! I want them again tomorrow!!!

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Cindy L

Reviewed: Dec. 6, 2010

Served this as a side to some Pad Thai. The recipe was fairly easy to fix and tasty, but I wasn't keen on all the mint it required. I will be scaling back next time or maybe replace it altogether with cabbage. I did add shredded carrots and substituted the pork for some leftover brisket laying around and that didn't seem to hurt it much. I LOVED the peanut sauce! I look forward to doing these again so I have an excuse to make the sauce.

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WeekendWarrior

Cooking Level: Intermediate

Reviewed: May 11, 2010

This is a new family favorite. I love the Thai Basil and mint but my kids (young adults) Don't care too much for it. We just make it to suit our own tastes. I used precooked shrimp and pork as well. I added shredded carrots, a cabbage mix, and sliced french fry size cucumber sticks. I reduced the hoisin sauce to 1/2 cup and I added a tbls. of Mae Ploy sweet chili sauce. I squeeze fresh lime on each bite of my rolls. Love it!!! To the people who are upset about the origin of these rolls, whether they are Vietnamese or Thai, I assumed they were called "Thai Basil Rolls" because they contain "THAI BASIL".

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iamblessedx7

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Bellingham, Washington, USA

Reviewed: Jan. 6, 2010

Fresh Spring Rolls are so tasty on a hot summer's day. I think I will try them on a cold Winter's day as well. Thank you for a new twist on my favorite way to make these. The Cilantro and bean sprouts and a crunchy and tangy flair.

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TJ Sandon

Cooking Level: Professional

Home Town: Mankato, Minnesota, USA

Reviewed: Oct. 7, 2009

I made these for a themed party and they were great and very fresh tasting! I left out the pork and added carrot and cucumber. I also made some with avocado instead of shrimp. The sauce was a great touch.

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Ladybast

Reviewed: Aug. 25, 2009

Great recipe and fun to make. I used chicken instead of shrip (allergy) and was excellent

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24601

Cooking Level: Intermediate

Home Town: White Rock, British Columbia, Canada

Reviewed: Jun. 29, 2009

My review is for the peanut dipping sauce since I made my own rolls. Here goes MAKE THIS STUFF NOW!!! The sauce is not only easy but really good! I have been looking for a good recipe for this and now my search has ended. Thanks for the recipe!

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