Reviewed: May 18, 2011

I made these spring rolls exactly as directed, but made my own peanut sauce for dipping from the Indonesian Satay recipe from this site. These taste just like the ones I get at a local Thai house and are so easy to make!

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4 users found this review helpful

Reviewer:

Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

Reviewed: May 17, 2011

Wonderful recipe! We add small cucumber spears and wrap it up with everything.

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5 users found this review helpful

Reviewer:

kimmmmy

Reviewed: May 15, 2011

Still having trouble getting the fold down, but, other than that, these are very easy. I would like to add pork next time. The chili fish sauce is delicious.

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Reviewer:

jtbean55

Reviewed: May 4, 2011

The garlic chile sauce is the best. I make the recipe on bean sprouts in a bowl (skip the the rice wrappers) with all the fixings and it's exceptional.

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3 users found this review helpful

Reviewer:

Chef Andrea

Reviewed: Apr. 28, 2011

very authentic

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1 user found this review helpful

Reviewer:

NO1SALES

Cooking Level: Expert

Living In: Ajax, Ontario, Canada

Reviewed: Apr. 27, 2011

Great recipe! Once I got the hang of it, these rolls came together quickly. If you haven't worked with these delicate wrappers before...make sure to plan that the first four or five won't be very pretty! Instead of lettuce, I used some angel hair shredded cabbage and added shredded carrots for more color. I used bean sprouts in the filling as well. The dipping sauce was excellent.

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7 users found this review helpful

Reviewer:

Wyattdogster

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

Reviewed: Apr. 7, 2011

I mix the fish sauce combo and hoisin and chopped nuts all together, then add some peanut butter as well. To send to school for lunch I roll them into parchment paper, keeps them from sticking together and maintains moisture level.

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8 users found this review helpful

Reviewer:

PAMELA D. aPROpos of nothing

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Mar. 23, 2011

very good flavors. I didn't use the vermicelli, and also used some pork instead of shrimp. Easy to follow instructions, and the hot water method for the wrappers definitely works better. i used the dipping sauce from Fresh Spring Rolls with Thai Dipping Sauce.

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5 users found this review helpful

Reviewer:

MrsV

Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

Reviewed: Mar. 20, 2011

I don't give many recipes 5 stars, but this is a keeper! Didn't have mint or Thai basil, put matchstick carrots and cucumbers in, worked out great. The sauce is just like a restaurant we used to eat at. If you like vietnamese spring rolls, look no further.

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Reviewer:

stravnikoff

Reviewed: Mar. 17, 2011

This was a nice change from the norm and I love how the flavors compliment each other. Two small tweaks: I used 3 tsp fish sauce instead of 4 tsp and used 3:1 ratio of hoisin and peanut butter. I also added sprouts, cucumber sticks, shredded carrot and pork as suggested. I spread the hoisin sauce in the roll and dipped in the the other sauce. Thanks for posting this recipe!

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4 users found this review helpful