Delicate Vietnamese-style spring roll wrappers are filled with rice noodles, diced prawns, shredded carrot, lettuce and basil and dipped in warm hoi-sin sauce.
These are wonderful! I made a spicy peanut dipping sauce for them. Added mint and cilantro with the basil and MMMM Good! Thanks so much Claudine! No longer do I have to go OUT to have yummy salad rolls! It was easier to make these than to find the rice paper to roll them up in. But my local Asian market finally solved the problem. Make and enjoy! - 31 Mar 2002 (Review from Allrecipes US | Canada)
I used tofu instead of shrimp and mint leaves instead of basil. I used a sushi mat underneath the rice papers so that the excess water can drip below. Also I was able to roll these tighter using the mat. Also, I added some smooth natural peanut butter to the hoisin sauce and the whole meal tasted like the ones served at restaurants. - 13 Jul 2007 (Review from Allrecipes US | Canada)
These were a very refreshing appetizer. They are kind of time consuming to make but a wonderful for a light dish. I recommend serving them with Mae Ploy sweet chili sauce. - 06 Jan 2006 (Review from Allrecipes US | Canada)