I had been afraid of the fish sauce, but it was great.
This was sensational. I made this a day ahead and had it for lunch with some miso soup. The only thing I did different was added some wakame (dried seaweed) soaked in water for 5-10 mins and some "La Yu" (chilli oil) to give it some "oomph". Overall, a great recipe I'd make again. Thank u!
This was very tasty and popular with my Japanese student. I used savoy cabbage. Love the idea of filling fresh spring rolls.
This is a really great slaw recipe. I used Napa cabbage (personal preference), but otherwise followed to the letter. This tastes good as a filling for fresh spring rolls. Yum!