Fresh Spring Rolls with Dipping Sauce

Awesome sauce! I used bean sprouts instead of broccoli, left out bell pepper, added cilantro and cellophane noodles to rolls, and shredded carrots.

Easier to get at the local Thai restaurant, but just as good and we had fun making them together. Delicious!

Instead of matchstick carrots (too tough and overwhelming flavor for the gentle rice paper), I replaced with shredded carrot.

I like both foods, but this is the best of the two

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.

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

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.