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Soft Asian Summer Rolls with Sweet and Savory Dipping Sauce Recipe

Soft Asian Summer Rolls with Sweet and Savory Dipping Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

Showing 11-20 of 34

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  • on January 31, 2010

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    I've never done anything like this before. She made it look so easy ,I thought I'd give it a whirl. The best is that you can improvise. I added asparagus (blanched until just crisp and put in cold water, just because I had it. You can use avacado, too. She taught me something new and I appreciate it so much. The dip was great. I did substitute soy sauce for fish sauce. I impressed my husband and in-laws. Always a plus!

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  • on January 25, 2010

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    I love these at my favorite asian bistro - but, now I can make them at home! Just a little warning for those of you that can't stand the heat . . . Sriracha is very spicy - add sparingly . . . you can always heat it up with a little more! LOVE THIS RECIPE!!!!

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  • on January 14, 2010

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    I really love the dipping sauce. I use it on all my asain rolls. Thanks Ellie

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  • on January 06, 2010

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    I loved this recipe. I would love to have the dietary breakdown of each recipe due to health concerns.

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  • on December 27, 2009

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    I've made these twice and the second time used regular basil as the Thai basil is overpowering. I also used a jarred Hoisin sauce for dipping which worked very well. These are very versitile and fun to experiment with as well as a very healthy snack.

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  • on September 11, 2009

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    I love this recipe, it's so light and delicious, great for a lunchtime snack.

    I love the sauce for it too, I've used it to cook other Asian inspired meals and it works out great! I'll be using this recipe again and again!

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  • on July 22, 2009

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    This was perfect with the Thai Beef Salad recipe too. So many of the same ingredients they seemed to be made to go together!

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  • on April 07, 2009

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    Delicious. Perfect for a light summer lunch or as an appetizer before dinner. I just made this for the 2nd time with some minor adjustments. I like shrimp so I put in 3 halves vs. 2. The mint and basil were a bit overpowering the first time so this time, I cut them chiffonade, and put only a couple strands of each in each rolls. The balance was much better. I find it neater to eat if I keep the rolls whole, rather than cutting (esp important for my little kids. My 5 and 7 year old just begged for a roll as a snack before going to play outside. Then gave a couple of rolls to my neighbor who asked for the recipe five minutes later. Also preferred an extra tablespoon of soy sauce in the dipping sauce. My husband likes it as a healthy snack when he first walks in the door from work when he's famished; then he's less apt to scrounge around for something unhealthy. Thanks, Ellie. This recipt will undoubtedly become part of my regular repetoire.

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  • on January 24, 2009

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    I loved this recipe!!!!! I prefer it with a spicy, peanut sauce but fantastic non-the-less! Thank you, Ellie!

    Chelleigh

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  • on January 06, 2009

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    I copied this recipe from the TV show and have shared it with everyone since then. My daughter took it back to DC and shared. It is filling and light, yet very satisfying and the sauce is the best and I have eaten in Thailand! I must eat them at least weekly or crave them and now grow my own basil and mint so I can have them anytime. Thanks Ellie.


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Nutrition Facts

Nutrititional Analysis
Per Serving
 
Calories
90
 
Total Fat
0g
 
Cholesterol
9mg
 
Sodium
100mg
 
Carbohydrates
18g
 
Protein
3g
 
Fiber
1g
 
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