Reviewed: Nov. 3, 2006

wonderful recipe- just like my favorite vietnamese restaurant! Try wrapping them in additional mint and butterleaf lettuce leaves before dipping them in peanut sauce, mmmm..makes a wonderful, healthy meal-

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30 users found this review helpful

Reviewer:

momof4

Reviewed: Nov. 11, 2006

These are delicious. I found similar spirng rolls in a vietnamese restaurant which were served with peanut sauce. I tried it at home and it was a big hit with the in-laws!

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2 users found this review helpful

Reviewer:

Kiddo

Reviewed: Mar. 28, 2007

great recipe! thanks!

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3 users found this review helpful

Reviewer:

Stephanie

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Fort Worth, Texas, USA

Reviewed: Feb. 7, 2008

Excellent. Very easy to make and even kept fresh for a day or so in the fridge. I did watch a video on u-tube on how to assemble them. (the visual helped me).

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10 users found this review helpful

Reviewer:

megnrn

Reviewed: Jun. 19, 2008

At last!!! I have been looking everywhere for this recipe! Just like the ones I get at Vietnamese restaurants, and I really love them. I like to dip them in red chile sauce, fish sauce, with a touch of hoisin all combined. Great stuff!

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2 users found this review helpful

Reviewer:

Doris

Cooking Level: Expert

Home Town: Norwich, Kansas, USA

Living In: Wichita, Kansas, 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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6 users found this review helpful

Reviewer:

reynan

Cooking Level: Beginning

Home Town: Pasig City, National Capital Region, Philippines

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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4 users found this review helpful

Reviewer:

Lady Linda

Cooking Level: Expert

Living In: Jackson, Michigan, USA

Reviewed: Nov. 30, 2010

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

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4 users found this review helpful

Reviewer:

KayK

Cooking Level: Intermediate

Home Town: Barrington, Illinois, USA

Living In: Crossville, Tennessee, 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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41 users found this review helpful

Reviewer:

KC192

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, 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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11 users found this review helpful