I added bean sprouts and left out the red pepper. We tried them steamed and baked and liked the baked best. Great recipe and great sauces too. Thanks S'kat!
Loved these! They just scream summer to me. So fresh and so light. I used grated carrot added cucumber, and served with peanut dipping sauce. Thanks so much for posting.
I use lettuce, cucumber wedges, cilantro, rice noodles and carrot strips in mine. I mix some melted crunchy peanut butter with Hoisin Sauce and use that for dipping. Easy and tasty.
Great recipe! I added jullienned cucumbers with the mint and used grated carrots and skipped the red pepper. Not too putsy once you get the hang of wrapping them. I used deep-dished dinner plates, one I filled with warm water and the other to roll them up on (the paper sticks to everything except glass). Will make again and again, they were so lovely with pho (#28377). Served with Mae Ploy. Thanks for the keeper!
I was looking for a recipe close to the spring rolls served in our local Thai restaurant and this is spot on! So fresh and bright tasting! I used the mint in mine and we all loved the flavor and aromatics. I served mine with a sweet peanut sauce instead. These would be fantastic with any sauce. Thanks for posting!
Delicious and easy! We didn't have peanut oil, so subbed melted peanut butter instead and used it in the sauce. Also didn't have cilantro, so skipped that as well, but we still really enjoyed it!
These were really fresh and delicious. I ran out of time for the sauce, and served them with Chinese Hot Mustard instead...still super good!
These spring rolls taste and look just like the ones we get at our local Thai place, and I'm amazed at how easy and quick they are to put together. I made just the rolls, not the sauce. I followed the well-written instructions exactly and even measured out the filling ingredients as listed, and got 12 finished spring rolls, not 16. They were beautiful and delicious and I will make them again for sure!
These are great! I used this recipe in combination with a couple of others on Zaar (due to the ingredients available in my fridge). I used baked tofu and a mix of cabbage and carrots. No bell pepper or cilantro. Don't skip the basil. Yum!
Our dinner guests and us enjoy these spring rolls. I left out the red pepper so that they are closer to asian spring rolls. Excellent recipe!