The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 29, 2008
Just awesome... love it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 28, 2008
Everyone's favorite at the office pot luck. I did add grated carrot, omitted the basil (couldn't find it) and put two full shrimp in each roll. I also followed another reviewers' advice and made the peanut sauce out of 1 part crunchy peanut butter to 2 parts hoisin sauce - it totally makes the dish. Next time I won't bother with the other sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 11, 2008
LOVE this recipe. I use tofu instead of shrimp, although I bet the shrimpe is tasty. I also put grated carrot and cucumber in there as well. It's time consuming to prepare and make--but I usually do a double batch so they at least last the day! YUM! What a great way to get fresh, nutrious, raw veggies and herbs.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 6, 2008
This is a great recipe but the carrot part that someone says is wrong, I've never been to a restaurant that had carrots in it, only the fake ones do, all the authentic ones don't have it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 26, 2008
These were amazingly delicious. I added julienne carrots and napa cabbage instead of lettuce. Also, the sweet garlic chili sauce was great. I didn't use fish sauce and it wasn't missed. I added fresh squeezed lime juice to the hoisin sauce to take away some of the sweetness. Everyone loved them.
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Photo by Kathryn

Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Larkspur, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 4, 2008
Made this a while back and it was great! My husband and I enjoyed the fresh flavors and the dipping sauce:)
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 5, 2008
Yummy! I have only had these at restaurants before and didn't realize how easy they are to make! i added cooked shrimp to mine and chicken to my husband's. The herbs add so much flavor, wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 5, 2008
Very easy and great tasting when you don't want anything too heavy. Loved it.
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Cooking Level: Expert

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 27, 2008
I love Vietnamese food, and these are just like my favorite restaurants prepare them. I was so excited to be able to do it myself, and so was my husband!I will add some julienned carrots, too next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 20, 2008
These are great. I added shredded carrots and cucumber matchsticks, and omitted the mint. Love the fish sauce. The hoisin is too thick and sweet for my taste.
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LML

Cooking Level: Expert

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 13, 2008
Really good! I didn't know how to roll them so that took a little practice-- and I made the mistake of cutting out the vermicelli noodles (trying to cut my starch intake) so they were to vegetable-y. but if i hadn't done that these would be great. i added chopped cashews into the sauce and added soy sauce, just a touch. didn't use fish sauce so it was totally vegan. we were amazed at how good the sauce was!
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Cooking Level: Expert

Home Town: Bloomington, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 8, 2008
I've been making these for years and love them. Some tips I've learned: not all rice paper wraps are created equal, try different brands; shrimp can be cut/split down the center to make go further; mint is so delicious, I use whole leaves; dry ingredients inside help make the rolling easier; must dip them in something (all sauces mentioned here sound great!) otherwise they taste bland; can't beat how healthy they are!! YUM!
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Cooking Level: Intermediate

Home Town: Concord, California, USA
Living In: Rocklin, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 19, 2007
Great dish I've enjoyed in restaurants. I like the herbs used in this version, although I don't use Thai basil cause I don't know where to get it yet - I use a little extra mint and cilantro. I didn't like the fish sauce dip (though I do like it at restaurants), but thought the hoisin-peanut mix was great! Sometimes I add chopped cucumber.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 28, 2007
This is very good! I love the peanut butter and hoisin sauce ,mixture! The reviewer who said the sauce is the key is absolutely right! Oh! yeah, I did use peanut butter instead of chopped peanuts.
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Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA
Living In: Sunnyvale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 13, 2007
These were labor intensive but fantastic.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 8, 2007
This style of spring roll is a relative unknown in these parts and we served them at a party. Instant hit. The fish-sauce dipping sauce is great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Oct. 23, 2007
I always add shredded carrots. I usually use pre shredded carrots and lettuce and frozen cooked shrimp to make these fast and easy.
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Photo by carrieannro

Cooking Level: Intermediate

Home Town: Poplar Grove, Arkansas, USA
Living In: Memphis, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 21, 2007
ADD MORE SHRIMP! We used more basil than mint this took away the chalky taste of the mint. And used bean sprouts instead of lettuce this gave it a better texture and a little more bitterness. The second time we made it we doubled the shrimp and it was excellent!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 1, 2007
Simply amazing. The recommendation for sauce thats two parts hoisin to one part chunky peanut butter was superb. My husband loved it, even without the shrimp(we don't eat shrimp). He assumed it had pork but never missed it with the sauce to eat along with the rolls.
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Photo by Angela Watts

Cooking Level: Expert

Home Town: Sharon, Pennsylvania, USA
Living In: Eliot, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 17, 2007
Wow! All these years I've been ordering fresh spring rolls in restaurants and didn't realize how simple they really are! I made a big batch of these (2 dozen rolls + both sauces) for a pot luck party, and they were a HUGE hit. Recommend highly!!
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Cooking Level: Expert

Living In: Northfield, Minnesota, USA

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