Comments on: Thai-Vietnamese Summer Salad Rolls

By: Kate

Kate — Sun, 09 Aug 2009 11:22:42 +0000

I made it with tofu. This recipe is delicious and I loved the peanut sauce. Thank-you!

By: Kym

Kym — Sat, 22 Nov 2008 05:14:47 +0000

Looks pretty good, except Vietnamese people tend to have their rolls wrapped tighter and more elongated.

By: kay

kay — Wed, 27 Aug 2008 22:53:39 +0000

I use 1/2 coconut milk and 1/2 hoisin sauce for the dipping sauce. Topped with chopped peanuts. Heat the coconut milk and hoisin until very hot. Set aside to cool. Then assemble salad rolls. I also use fried tofu, chopped lemongrass, minced garlic all sauteed in sesame oil. I don’t eat shrimp or pork. Everyone that I have served these to have been wild for them.

By: roma

roma — Fri, 08 Aug 2008 18:24:02 +0000

yummm. i just made spring rolls last night for the first time. they were a hit. for next time: i’m trying out some mango and/or ginger.

By: Wouter

Wouter — Mon, 04 Aug 2008 08:15:42 +0000

Sounds great, but I’m having trouble visualising the rolling bit — too many thirds

Pics please?