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We liked the rolls in this recipe, a nice change from the usual higher carb noodles. The sauce we didn't like. It was far too spicy and sour for anyone here. The sauce seems to need to cut the vinegar back by half and add 2 tbsp of hoisin instead, and cut the chili-garlic sauce back to about 1/2 teaspoon, and maybe a little sugar added as well? I know this is not your personal recipe, so don't feel bad. I am as surprised as you that Bon Appetit would have a sauce turn out that way. Just bad luck, I guess. I hope to try other recipes you post in the future, so don't be discouraged by this as it was not your fault. Thanks for being one of my adopted chefs for Pick A Chef!

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Sue Lau May 01, 2008

Love these rolls! I was about to post this recipe when I found you already beat me to it! Did note that you have 8 Tablespoons of Fresh Mint and the recipe I use says it's 8 TEASPOONS.

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Galley Wench September 29, 2007
Shrimp Spring Rolls With Hoisin Dipping Sauce