These are really healthy and not fried. Lovely change for a summer party served with one or both of the dipping sauces. Well worth the effort - these are fantastic.
I love this recipe, I prefer the fish sauce dip and usually only make that instead of two dips. Goes great with stirfry for a complete meal. - 23 Nov 2011
I helped to make similar ones with a Vietnamese friend in France last year so knew the rolling technique but wasn't sure of the ingredients so I was delighted to find your recipe. They turned out really well, both in taste and appearance, I liked your sauce tip about the crunchy peanut butter. Both sauces were excellent. - 01 Nov 2017
I'm Vietnamese so I was impressed when I saw such a great version of one of my favorite dishes. For those of you who are willing to add a bit more effort to make the rolls even that much more "authentic" here are some suggestions: along with the shrimp, add some boiled pork that's thinly sliced. As well as some sprouts, shredded carrot and a long thinly sliced piece of cucumber. And for an easy and excellent peanut dipping sauce, mix 1 part crunchy peanut butter to 2 parts hoisin sauce. Whisk over medium heat until blended, adding a few splashes of water to make the sauce less thick. This sauce truly MAKES the dish! Hope this was helpful! - 30 Jan 2004 (Review from Allrecipes US | Canada)