Reviewed: Apr. 25, 2012

my hubby didn't care for these. He said they were too bland, he couldn't taste the shrimp and he didn't like the leaves.

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1 user found this review helpful

Reviewer:

karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Jan. 23, 2011

Take it from a vietnamese cook, you NEVER add fish sauce to a spring roll. You use a mixture of peanut butter, hoisin sauce, water, sauteed minced garlic for a dipping sauce.

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51 users found this review helpful

Reviewer:

tdoan

Reviewed: Nov. 30, 2010

I didn't add the mint because I prefer my rolls without it. It was great!

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3 users found this review helpful

Reviewer:

KayK

Cooking Level: Intermediate

Home Town: Barrington, Illinois, USA

Living In: Crossville, Tennessee, USA

Reviewed: Jun. 2, 2010

Made these last month and they were beautiful and delish! I added cucumber and spicy bean sprouts to the original recipe. Definate learning curve on using the rice wrappers, dip wraps for a second and roll quickly on a towel! The texture of the finished rolls was a little sticky so I served with and on lettuce leaves for easier handling.

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3 users found this review helpful

Reviewer:

Lady Linda

Cooking Level: Expert

Living In: Jackson, Michigan, USA

Reviewed: Jan. 23, 2010

Firstly, great simple directions on rolling rice wrappers. I got better the more carefully I followed them. The recipe is perfect, but I did add grated carrots and julienned English cucumbers. I like "Best Peanut Sauce" on this site, for dipping.

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9 users found this review helpful

Reviewer:

KMckaig

Reviewed: Jul. 25, 2009

My review is certainly no reflection on the recipe itself, it's just that my family didn't really care for these. It was a texture thing with the rice wrappers they didn't like. I'm certain they're just used to a crispy shell as in fried spring or egg rolls so being that I read you can sub rice wrappers for egg roll wrappers I'm going to give them a shot and try frying them. Don't get me wrong, they all ate two of these but they didn't ask for a repeat performance. Oh well, their loss! Thank you Cristina!

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2 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Jun. 26, 2009

VERY IMPORTANT: there are 2 kinds of spring roll wrappers! DO NOT get the kind made of wheat flour from the freezer section that look like egg roll wrappers! Rice wrappers are thin, clear, and feel just like a dry noodle. In fact, the asian store I went to stocked the wrappers in the noodle aisle. You just have to moisten the wrapper in hot water for a second or two, NOT 20. It will feel hard but by the time you layer the ingredients it will have softened. Great recipe!

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34 users found this review helpful

Reviewer:

KC192

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

Reviewed: Dec. 3, 2008

i've been to vietnam recently... your recipe tastes exactly the one i ate there! good !!!

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5 users found this review helpful

Reviewer:

reynan

Cooking Level: Beginning

Home Town: Pasig City, National Capital Region, Philippines

Reviewed: Nov. 8, 2008

Spring rolls are supposed to be deep fried. These are salad rolls. But other than that, these are delicious.

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5 users found this review helpful

Reviewer:

Nguyet

Cooking Level: Beginning

Reviewed: Oct. 1, 2008

these were good, I didn't make the hoisen sauce, maybe that was what this was missing. Avocado would be yummy in this as well. I thought it was a little plain but I don't think that was the fault of the recipe.

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2 users found this review helpful