Reviewed: Jul. 1, 2011

Delicious! I was surprised to find that rice paper is relatively easy to work with. I made the Thai-Style Peanut Sauce with Honey (from this site) instead of the hoisin.

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5 users found this review helpful

Reviewer:

micas77

Reviewed: Jul. 1, 2011

Yum! What a treat to make these at home! I followed the advice of other posters and mixed the hoisin sauce with some peanut butter - divine. Better than the dipping sauce at a lot of restaurants. I added basil, mint, and cilantro. SO good. Thanks Claudine!

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5 users found this review helpful

Reviewer:

lisa.murakami

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Boston, Massachusetts, USA

Reviewed: Jun. 23, 2011

I love these! I also add cucumber, sometimes chicken/shrimp but often veggie so they are loved by all and even cheaper/easier! I make a sauce without much of a recipe, about 3-4 parts hoisin, 1 part rice/balsamic vinegar, 4-5 drops of sesame oil, 1-2 parts soy sauce, and 1tbsp melted peanut butter - a tad of mint/cilantro are also good additions!

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7 users found this review helpful

Reviewer:

JR02YC

Home Town: Bradford, Ontario, Canada

Reviewed: Apr. 28, 2011

Absolutely wonderful, and very easy to make. Thanks for the recipe!

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5 users found this review helpful

Reviewer:

Leslie R.

Reviewed: Feb. 7, 2011

When making with tofu, marinate it first.

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8 users found this review helpful

Reviewer:

Rebecca

Reviewed: Nov. 9, 2010

These were good but missing something. I will try adding more basil or mint maybe next time. I think the peanut sauce would also complement these well.

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7 users found this review helpful

Reviewer:

Jackie Harroll

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Oct. 11, 2010

we omitted the noodles and substituted crab meat, and leftover turkey and ham for the shrimp (made differnt varieties). didn't have any basil so left that out too. very good - try with sweet chili sauce!

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9 users found this review helpful

Reviewer:

cproulx

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Sep. 26, 2010

These are great, and quite easy to make. I would definitely recommend serving them at Room temperature. I did use chicken rather than shrimp, and the chicken needs to be seasoned - i used soy sauce - or else its a bit bland. I put some julienned cucumbers in some as well, for a veggie option, and they were a great hit. Dipped with spicy peanut sauce and a warmed hoy sin.

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7 users found this review helpful

Reviewer:

shannonlmcrae

Reviewed: Aug. 2, 2010

Very good and just like in restaurants. I usedmatchstick carrots and cucumber and shredded mint with fried tofu and the vermicelli. And then mixed soy sauce, hoisin sauce and crunchy peanut butter for the dip. Fantastic!

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6 users found this review helpful

Reviewer:

Vancouvergirl

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Jun. 14, 2010

Very simple, and very fun to make. My kids really enjoyed dinner tonight! I added mint leaves to the selection- and they were delicious! We will definitely make these again when we want to "play" with our food!

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6 users found this review helpful