Fresh spring rolls from The Best International Recipe: A Home Cook's Guide to the Best Recipes in the World by Cook's Illustrated Magazine and Craig Von Foester

  • carrots
  • cilantro
  • cucumbers
  • fish sauce
  • hoisin sauce
  • lettuce
  • mint
  • fine rice vermicelli noodles
  • peanut butter
  • tomato paste
  • peanuts
  • rice papers
  • shrimp
  • dried red pepper flakes
  • chile paste with garlic
  • jalapeño chiles
  • serrano chiles
  • Thai bird's eye chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Aggie92 on April 21, 2016

    My first time to make spring rolls, so I really appreciated the step-by-step instructions. Flavorful and oh so yummy. We loved them so much that I've already made them twice in less than a week. Only made a few small changes: omitted the peanuts, used the leafy green parts of Romaine lettuce, and added an extra half shrimp to each roll. I would caution that you follow the cooking instructions for your brand of rice vermicelli. Mine only had to soak 3 minutes. If I would have followed the recipe's instructions for a 10 minute soak I would have been left with a pile of mush. Did not make the accompanying hoisin-peanut sauce. Instead I served with a nuoc cham dipping sauce from "Williams Sonoma Essentials of Asian".

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.