These rolls have a truly fresh and delicious flavor! Will absolutely make again. Served as an appetizer to a big sushi meal, and got everyone involved in the prep (I did the chopping beforehand, so guests did the assembly). The sauce is wonderful, and very authentic, per a Vietnamese friend. She said they also often take a spicy sauce like this one, and cut it with a sweeter peanut sauce, for the best of both worlds.
Fresh Spring Rolls with Dipping Sauce
pmarie Posted: 12/07/08
HomeCookinFirst Posted: 08/15/10
Instead of matchstick carrots (too tough and overwhelming flavor for the gentle rice paper), I replaced with shredded carrot.
AnggeMcD Posted: 02/27/10
to me an excellent spring roll is judged by the dipping sauce and after reading the reviews, some didn't care much about so I asked around and here's what I got: Start with equal parts of hoisin sauce, peanut butter and water. Adjust as needed.
TanyaMichelle Posted: 11/17/09
I did not include the yellow peppers, but I added vermicelli noodles and used bean sprouts instead of broccoli or alfalfa sprouts. The dipping sauce was alright, but I also made this peanut dipping sauce which everyone preferred to the one included in the recipe. Overall, it was a great appetizer. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1842487
dawn1938 Posted: 08/14/10
I like both foods, but this is the best of the two
CeceliaD Posted: 08/01/11
Easier to get at the local Thai restaurant, but just as good and we had fun making them together. Delicious!
Msharlow57 Posted: 11/01/12
Awesome sauce! I used bean sprouts instead of broccoli, left out bell pepper, added cilantro and cellophane noodles to rolls, and shredded carrots.