Reviewed: Aug. 7, 2005

I made these for a picnic. It was my first time working with rice paper and it was suprisingly easy! These were devoured and I had great compliments from everyone. I did leave out the peanuts from the hoisen sauce due to allergies. Also, next time I would reduce the mint as I found it a bit overpowering.

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ROBINANNE2

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Reviewed: Jun. 28, 2005

Make sure to go easy on the mint and basil...it may overpower the other flavors. As a tip, I would coat the shrimp in oyster & soy sauce for some flavor.

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Senushi

Cooking Level: Expert

Home Town: Melbourne, Victoria, Australia

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jun. 22, 2005

Just like you would order in a Vietnamese restaurant. The wrapper needs at least 1 minute to soften (I kept a kettle of boiled water nearby to keep the water hot) you can feel by the texture when it's ready. Once my kids saw what I was doing they took over so these rolls aren't too difficult to make! We used shrimp, basil, cilantro and slivered cucumber - skipped the lettuce. Dipped in hoisin sauce mixed with a tbsp of ALMOND butter due daughters peanut allergy. Yummy!

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TORA.V

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Sugar Land, Texas, USA

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Reviewed: May 5, 2005

these were so easy to make - really good

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COLEY2

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Reviewed: Mar. 29, 2005

These are excellent light and delicious. Take your time with the wrappers because they will tear. I dipped these in the hoisin peanut sauce.

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TSWAGGER

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Reviewed: Mar. 22, 2005

Great recipe, everybody loved it! My taste buds barely noticed the shrimp so next time I'll just leave them out (or you could put more). I also added shredded carrot. The wrappers were a little hard to do since you had to continually keep the dipping water warm, and as a first timer you have to guess when they're done.

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FACETIOUSY

Cooking Level: Beginning

Home Town: Ciudad De México, Distrito Federal, Mexico

Living In: Austin, Texas, USA

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Reviewed: Feb. 16, 2005

Great recipe, tastes truly authentic. I added bean sprouts also. Thank you.

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SHANNONMS1

Cooking Level: Intermediate

Home Town: Poulsbo, Washington, USA

Living In: Silverdale, Washington, USA

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Reviewed: Feb. 15, 2005

Great recipe! I found it easy to set up an assembly line of ingredients starting with the wrappers and the bowl of hot water to make these efficiently. Like others, I only used the hoisin-peanut sauce; the other (fish) sauce is more appropriate for the fried variety.

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calamari

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Reviewed: Feb. 2, 2005

I added a little fish sauce, sugar and lime juice to my noodles and served it with the hoisin sauce with peanut butter. ( I did heat this on the stove and added a little water as another reviewer suggested.) I left out the lettuce as the rolls I have had usually don't include it. These were really, really good. My only problem was rolling them nice and tight. I think not overfilling them and practice are the only solution there! Very nice and light, a perfect compliment to any Vietnamese or Thai dish.

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Bubba's Mom

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 15, 2004

I can't say enough good things about this recipe. These spring rolls are so tasty, light and healthy. They come very close to the restaurant rolls we love. They are fun to make, too!

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1KELLY

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Reviewed: Oct. 24, 2004

These spring rolls were AWESOME and not too hard to make. Next time, I will use less cilantro - I really don't care for the taste. I also recommend the hoisin sauce/peanut mix. I liked this one MUCH better than the fish sauce blend.

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JASMINELAWSON

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Reviewed: Oct. 3, 2004

These are so good, and so easy to make. The dipping sauces are also great!

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PUPPY19

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Reviewed: Sep. 19, 2004

I think I will try using fresh veggies next time instead of shrimp... the shrimp just didn't do much for me in these rolls. Otherwise a very yummy recipe! Easy to make too!

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NMARIEA

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Reviewed: Sep. 17, 2004

Amazing! Loved them, should have made a double batch!

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CAIRA01

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Reviewed: Jul. 9, 2004

Wonderful!!!

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BAJATHECAT

Cooking Level: Expert

Living In: Playa Del Carmen, Quintana Roo, Mexico

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Reviewed: Jul. 4, 2004

Just made this for my sister's wedding reception on July 3. They were amazing. I modified the recipe to make a vegetarian version. Left out the cilantro as I'm not a big fan. I cut some english cucumber into julienne strips and grated some carrot. Also added some avocado to some of them. Sprinkled the veggies with some lime juice. I tried the hoisin-peanut sauce that someone else had recommended. It was a bit bland so I spiced it up with some garlic, lots of tabasco sauce, lime juice and a few drops of sesame oil. Also used a thai chili dipping sauce. Not big on the fish sauce idea! All in all the recipe was great, everyone loved them. I did find that the wrappers were too delicate, I had to double them as they kept tearing. The veggies were poking holes in them. Next time I will chop them smaller. I just wish I had noticed the serving conversion option, as I had to make a lot of them so just guessed when making 6 batches. I ended up with a lot of leftover veggies and noodles. Will definitely make these again!

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KES116

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Reviewed: Jul. 1, 2004

These were terrific. I added finely sliced cucumbers (julienned) for extra freshness and crunch, yum! I did not chop the herbs but layed them flat on the wrapper so when the spring roll is done, the leaves show thourgh the rice wrapper. It looks great. I need a bit of practice to roll them up so they stay nice and tight, but the taste was wonderfull. I used my own recipe for a dipping sauce (on this site: "The best thai peanut sauce".) I added more coconut milk and some water to the dipping sauce to make it thinner in order to dip. Thanks for this recipe

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Stephanie M.

Cooking Level: Intermediate

Home Town: Sherbrooke, Quebec, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 27, 2004

I used left over cooked chicken breast instead of prawns for this. Turned out very yummy especially when dipped in sweet chili sauce. A great light summer meal or lunch.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jun. 13, 2004

Yum Yum. Very refreshing appetizer. Love the Hoisin sauce but wasn't too keen on the other sauce. Instead I mixed some chili-garlic sauce, vinegar and sugar and warmed it then let the mixture cool. Add a little bit of salt, delicious!

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KILGORE00

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Reviewed: May 11, 2004

Tasty! A word about fish sauce, though: there are two kinds of Vietnamese fish sauce. One has a thick, pinkish-beige sediment in it and one is brown and clear. Get the clear brown one! Also, some of the mint leaves I used were a little tough. Next time I'll just use little young ones.

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KCXX

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