Reviewed: May 19, 2012

This was a HUGE hit at our Mother's Day lunch. We had a little trouble finding the spring roll wrappers- we had bought wonton and egg roll wrappers before we read the comments on here. We tested both (despite what the other reviewers had said) and it was disgusting as promised. In a desperate attempt to find something suitable, we grabbed some lumpia wrappers in the freezer section and were amazed to find it was EXACTLY what we were looking for- it even said spring roll wrappers on the box! I wouldn't suggest dunking the wrapper in water- it falls apart. Instead, just seal it with a dab of water. If you are unfamiliar with peanut sauces, I would recommend House of Tsang Bangkok Padang Peanut Sauce; it has a nice flavor. We refrigerated the chicken overnight and it was wonderful. Though admittedly, we never tried 30 minutes like the recipe suggests- I assume it would work as well. We weren't able to find the vegetables in the right amount, so we used what we could and kept the ratio the same. We also chopped our snap peas. I don't believe the recipe ever specifies whether they are supposed to be chopped or whole. Though, I don't think that would make or break a recipe anyways. We will definitely be adding this recipe to our repertoire.

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Reviewer:

tess88

Reviewed: May 12, 2012

This is a great recipe. I personally don't like watercress in it, but this recipe is so versatile to suit different tastes. I would strongly recommend using chicken thighs, however. They should be cut very fine. I also like to sprinkle some crushed peanuts in each one. Sometimes I put some fresh cucumber in it too.

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Reviewer:

j. cook

Cooking Level: Intermediate

Reviewed: Aug. 25, 2011

These are really, really good. They took me awhile to "perfect," but after I've made them a few times, they turn out great. I usually use a lot less watercress and more cilantro just because watercress is extremely expensive where I live. The only suggestion I have is to just wet the corners of the spring roll wrappers when rolling them instead of dipping them in water. They would fall apart and get too mushy for my liking when dipped. Roll them up, THEN brush them with a bit of water to soften them up. YUM!

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Reviewer:

kalarabe

Reviewed: Jun. 27, 2011

This was just like the real thing! I didn't have watercress, so I used chard instead. You could probably use lettuce, spinach, or any leafy green. I paired this with Indonesian satay.

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Reviewer:

Andi

Reviewed: Jun. 26, 2011

Used Todd's Famous Thai Peanut Sauce (AR recipe) for the chicken filling and served it on the side as well. Had a lot of the watercress mixture left over, so I'd cut that in half in the future. Recipe said to mix long slices of the carrot into the watercress mixture, but I don't see how that would work for the spring roll filling, so I did a coarse shred on the carrot. Same comment on the bean sprouts, cut them up a bit. Takes a little bit of practice using the rice spring roll wrappers, but although they may not have been pretty, they tasted great!

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Reviewer:

lutzflcat

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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Mar. 30, 2011

This is so delicious. I'm not a fan of peanut sauce so left if out. Bag of coleslaw mix makes a great filler with chicken and green onion and shrimp also.

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Reviewer:

Linda

Reviewed: Apr. 14, 2010

Delicous!!! The only thing I left out was the cilantro. These were even good cold the next day. Served them with another viewers peanut sauce. (sal's)

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Reviewer:

melanie

Reviewed: Mar. 15, 2010

Not my thing ... too many ingredients, that are expensive and not typical and didn't turn out very good.

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Reviewer:

Stefanie

Cooking Level: Intermediate

Home Town: Lake City, Michigan, USA

Living In: Sault Sainte Marie, Michigan, USA

Reviewed: Feb. 16, 2010

For those of you unfamiliar with Thai and Vietnamese cuisine, their springrolls are not crispy like Japanese or Chinese springrolls. The meat(if any) is cooked before being rolled in the wrapper. The veggies are normally raw or(rarely) lightly steamed. They're like a little salad in a wrapper. I love them in summer. In Thai cooking springrolls use a rice paper wrapper and is eaten raw, eggrolls use a thin wonton(wheat paper) wrapper and is eaten fried. What may have confused some of you is that the recipe just says springroll wrappers. The chinese ones are wheat and are not meant to be dipped in water but fried. The thai and vietnamese ones are rice, stiff and meant to be softened in water and eaten raw. In my area the package just says rice paper, nothing about springrolls.

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Reviewer:

Donna in Texas

Reviewed: Feb. 16, 2010

These were awesome! I did find that using spring roll wrappers were a little better as they are a little thinner. Someone mentioned that it was odd that these weren't fried. Not all spring rolls are fried, and some places called the unfried ones summer rolls, they aren't made to be crispy as there are crispy components inside the roll. This is also why this recipe is served with peanut sauce, the tradition dipping sauce for the non fried variety.

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