Reviewed: Aug. 27, 2007

Just like restaurants! YUM. I prepared this last night. It was so good that we're making more tonight.

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LEAH NICOLLE

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Aug. 23, 2007

These were really good. I've been making these every day so far!!

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Grvqn

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Jul. 31, 2007

I thought these were great. I used raw tofu instead of shrimp and instead of the sauce recipe given, I made a peanut sauce by mixing some peanut butter and soy sauce together. Fantastic!

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Calli

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Reviewed: Jul. 30, 2007

if its Vietnamese Spring Rolls you want, this is the recipe. Like other stated, Thai Basil is an important component. You can add/change up the veggies and meat easily. The fish sauce dip is great, its replacing a different sauce I generally make. The best part, soo very healthy and great on a hot day!

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ANGELA97303

Cooking Level: Intermediate

Living In: Keizer, Oregon, USA

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Reviewed: Jul. 17, 2007

I hate when people make a million changes and then rate the recipe---BUT I'm going to do the same. I changed a lot according to my own tastes and I'm giving this a five because it's a great base recipe that can be changed using what you like.

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DMJORDAN

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 17, 2007

AMAZING! Just dip the rice papers in the hot water for a second--they will soften by the time you need to wrap them. I made these for a party and they were inhaled...a keeper.

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Reviewed: Jul. 14, 2007

I obviously bought the wrong wrappers. Made from wheat, not rice. Therefore, they were dough-y after I wrapped them. So I brushed with olive oil and baked them. They still turned out really good. However, the fish sauce is fabulous! I now know my favorite viet restaraunt's secret sauce! Don't let the fish sauce scare you; in this mixture it's not fishy at all. And the spicy chili paste isn't hot at all, just flavor. Thanks for the recipe! I'll be trying this again when I can find rice wrappers!

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DKBECK

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2007

Very good! I recomend going easy on the herbs, they are a little over powering. You have to make sure they are very dry and let them dry a bit more so you can spread them easily in the roll. When dipping the rice paper, just run it through the bowl of water, do not let it sit or else the texture will be lost. Even if it feels a bit firm, it will soften once it sits a minute.

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Misti

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Big Bear City, California, USA

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Reviewed: Jul. 7, 2007

The fish sauce dipping sauce is exactly what I was looking for. Tastes just like Vietnamese restaurants. I have read that the brand of fish sauce used will make a big difference. Some of the very inexpensive ones are too -- well -- fishy. Thanks so much for the sauce recipe. Can't wait to actually make the spring rolls. I bought a gallon container plant of Thai Basil today at Whole Foods. Day Two -Made the spring rolls for dinner. Very good. Served with the sauce made with fish sauce and also The Best Thai Peanut Sauce from this site. The best tip I read on wrapping these is to roll them tightly and if one gets a hole to just roll a second wrapper around the spring roll. I think the herbs are great. I also added shredded carrot, a litle green onion, cumcumber, and a few drops of fish sauce to each roll. I forgot the lettuce. oh, well -- they were still great. :)

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Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jul. 7, 2007

Thank you!! I finally found the fish sauce for these rolls, my mom make these all the time. However, whenever I ask her how to make the fish sauce, she says, "a pinch of this and that". I could never perfect it. Now that I stumble upon this, it is perfect every time! I can finally enjoy spring rolls with great sauce!

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jun. 28, 2007

I finally got around to making these and can say that they are worth the effort. I took the advise of another reviewer and copied a local thai restaurant and added a few more fillings. I added cilantro, mint, cucumber, carrot, lettuce, rice noodles, fried tofu, alfalfa sprouts. Delicious. I did not have much trouble rolling the rice wrappers as I followed others advice and wet them for only a second. They will soften more as time goes by. I served with hoisin/peanut butter sauce, and 2 other dipping sauces from other spring roll recipes I got from this website. Will make again they do require quite a bit of effort but well worth it. YUMMY!

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elb0316

Cooking Level: Intermediate

Home Town: Brawley, California, USA

Living In: La Jolla, California, USA

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Reviewed: Jun. 23, 2007

Fresh and delicious! A lot of prep work but easy to make!

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KT

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Reviewed: Jun. 19, 2007

I enjoyed these, the wet towel trick does work as someone mentioned in their review. I agree the mint was a little to strong. But overall I was pleased and will make these again..I tried the sauces and liked them too!

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Sunny

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 17, 2007

The fish sauce was too overwhelming (both scent and taste). And I'm the type of person who loves pretty much everything and has an iron stomach. The rolls themselves were ok - I think they needed more ingredients on the inside. Carrots definitely, and maybe twice the vermicelli. I mixed 2 T hoisin and 1 T smooth peanut butter and then mixed in enough water to thin it out. This was the BEST part! I will not make this again.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Jun. 13, 2007

Yummy!! everyone in the house liked them even my 2 year old.

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S. Gumler

Cooking Level: Expert

Home Town: Galveston, Texas, USA

Living In: Granbury, Texas, USA

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Reviewed: Jun. 11, 2007

Easy and healthy

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David

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Reviewed: Jun. 9, 2007

Great basic recipe. When I make these I lay the sofitened wrappers on a damp tea towel. This makes it MUCH easier to roll them up real tight. Also can use rice noodles from Asian section of grocery. Love this dish!

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LADYTINKER

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Reviewed: Jun. 8, 2007

These are so good. And the suggestions from other cooks are excellent. My idea, to make life easier for the cook, is to have all ingredients available and have each person "roll their own". This is what we do with tacos and it works with spring rolls too. That way, they can be individualized and the guests have the fun of making their own spring roll.

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Hinchess

Cooking Level: Intermediate

Home Town: Lawrence, Indiana, USA

Living In: Zionsville, Indiana, USA

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Reviewed: Jun. 5, 2007

I've made these a couple of times and they are so good, just like the Vietnamese restaurant we used to go to in St. Paul (Hoa Bien). A few changes I make include omitting the mint, using regular basil from my garden, adding shredded carrot, and increasing the amount of shrimp. While I love the spring rolls, none of us cared for the sauces. I have to keep looking for the perfect peanut sauce.

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JJGRAHAM

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Reviewed: Jun. 5, 2007

My friends and I made these last night(just the rolls, no sauce). All of us really enjoyed them, however they did take a little bit of time and space to make. You definitely want to make them ahead if possible.

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EMF

Cooking Level: Expert

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Vietnamese Fresh Spring Rolls

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