The dipping sauce is the best part of this dish - amazing blend of soy and fresh lime with the afterburn of the hot chile paste. Surprisingly, the rolls are a little bland without the sauce, although the fresh basil and mint were too die for. I found that there were too many rice noodles, which not only got in the way of the other tastes but also made these very messy to eat, and I'm not sure the lettuce belonged in here either. I might just use the dipping sauce for a different application altogether next time!
why cambodian?! it supposes to be Vietnamese summer roll
These are just incredible. They may look complicated, but if you have an organized approach to the prep work and set it up like an assembly line, they're really very simple. Perhaps the hardest part is mastering the "rolling." We did have a hard time finding rice paper - went to two stores before finally giving up and using soy paper (found at Whole Foods). It worked just fine. These are REALLY rich and flavorful - about two was all we could handle before it felt like sensory overload. But wow. Just delicious. We'll definitely be making these again!!