The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 5, 2009
I love salad rools and decided it was time to try them at home. It wasn't as hard as I thought. I used this recipe as a base but I left out the basil and added julienned cucumer like the restaurants. I love hoisin as the dipping sauce but I do not usually add any water. Sometimes if I have some on hand I will dip in peanut sauce which is just as delicious.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 28, 2009
very delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 27, 2009
Just like the ones we used to get at a local Thai restaurant before they took them off the menu! I've made them with the shrimp and chicken and prefer the chicken. I think the flavor of the shrimp gets lost among the other ingredients. I would recommend eating them as soon as they are made, as they tend to lose quality after being refrigerated. Great recipe - thanks!
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Living In: Boring, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 6, 2009
AWESOME! I substituted imitation crab meat for my non-shellfish friend and they are fantastic! (and cheaper) Also - to spice up Hoison sauce, I added chili oil, peanut butter and soy sauce. You can also add a tiny bit of mint to the roll. I've already made this twice and cannot keep myself out of the leftovers! thank you for sharing this recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 20, 2009
Nom nom nom nom! Yummy rolls I've been wanting to make for years. My basil plant's a tad bare so I wasn't able to include any in the recipe. I wanted to use avocados but found mangoes on sale instead. I'll definitely be making these again and again! Although I would recommend having all ingredients set up to go(and chilled) as well as making sure to really wrap these babies up tight.
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Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 1, 2009
Delicious! I am allergic to shellfish so I used flaked white tuna instead, which I mixed with lemon juice and basil. Served with peanut sauce. Time consuming but not difficult.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 12, 2009
Absolutely the best ever! I need a little practise in the "rolling", but will use a sushi mat next time as suggested by another reviewer. I added diced green onions, and some avocado...anything goes when you make them yourself!! I mixed Hoisin and Spicey Asian Dipping sauce....we'll be having these often!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 20, 2009
I used mint b/c my Vietnamese friend uses mint in hers. I also my warm Peanut Sauce from this site to dip rolls in - delish!!!!!!!!!! So lite and yummy!
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Cooking Level: Expert

Home Town: Lagrange, Georgia, USA
Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 5, 2009
I made these using red leaf lettuce that I simply tore up instead of shredding. I also added red cabbage and avocado. I'm allergic to shellfish so I used the "Agedashi-esque Tofu" recipe found here on allrecipes.com. Next though I think I'll skip the basil; I personally don't care for the taste. Instead of hoisin sauce I like to use Thai Sweet Chili Sauce. Although they are time-intensive to make I can make a lot of them and save them for lunch or dinner the next day.
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Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Arcata, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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Reviewed: Apr. 3, 2009
I love making salad rolls but it is time consuming. It usually takes me about 1.5 hours from start to finish to make about 15 rolls. In addition to the ingredients listed, I like to add shredded chicken breast, julienne cucumbers, bean sprouts, cilantro and mint.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 7, 2009
OH MY WORD!!!!! I cannot believe how identical this recipe is to the Vietnamese restaurant here!!!! I crave for these and I pay a fortune to have and I seem to never get enough LOL!! Well that wont be happening anymore LOL!!! This recipe is awesome, thank you , thank you , thank you !!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 12, 2009
Thank you so much for this recipe! We get these at our favorite Thai Restaurant, but my husband always says he wants a giant platter full of them...now he will get his wish!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 16, 2008
Added cilantro and basil. I didn't use carrots. The taste was comparable to my fav vietnamese resturaunt. I added crunchy PB to my hoisin. Don't think it helped the sauce flavor that much. :/
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Cooking Level: Intermediate

Home Town: Zachary, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 10, 2008
These were pretty good. In my opinion they had too much vermicelli in them, but other than that they were good. Would also be nice to add some sort of a sauce to the inner of the rolls, maybe a sweet chili sauce or something similar. Will make again and have a play around with some sauces.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 10, 2008
These were awesome. Just like at the restaurant. I am very pleased with the recipe. thanks!
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Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 19, 2008
i like this very much
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rob

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 19, 2008
Didn't realize these were so easy to make, messy but really easy. Just think I need to practice my rolling technique though. Fun to make with older kids :)
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 28, 2007
I think this is a great recipe. If you are familiar with Vietnamese soft rolls or are willing to try new foods, you will be pleased with these. They taste just like the ones from the Vietnamese restaurant. Thanks for submitting!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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Reviewed: Oct. 30, 2007
So fresh and healthy! I used Japanese thin soba noodles and added some chopped cilantro. I think the whole basil leaves were too overpowering ( I used 2 in each roll). I would suggest using one, or maybe chopping them. These were still great served with Oriental dipping sauce (this site).
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Photo by MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 6, 2007
These were terrible. We followed the recipe exactly accept substituted chicken for the shrimp. No one at the table could even eat them. They were completely flavorless. We even tried deep frying them to see if they would be better minus the gummy texture. NO LUCK! Steer clear of this recipe, we made dozens and had to thrown them all away!
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