These rice paper rolls make an excellent entree or light meal. Colourful, crunchy vegetables contrast nicely with the soft, translucent wrapper.
For those of you unfamiliar with Thai and Vietnamese cuisine, their springrolls are not crispy like Japanese or Chinese springrolls. The meat(if any) is cooked before being rolled in the wrapper. The veggies are normally raw or(rarely) lightly steamed. They're like a little salad in a wrapper. I love them in summer. In Thai cooking springrolls use a rice paper wrapper and is eaten raw, eggrolls use a thin wonton(wheat paper) wrapper and is eaten fried. What may have confused some of you is that the recipe just says springroll wrappers. The chinese ones are wheat and are not meant to be dipped in water but fried. The thai and vietnamese ones are rice, stiff and meant to be softened in water and eaten raw. In my area the package just says rice paper, nothing about springrolls. - 16 Feb 2010 (Review from Allrecipes USA and Canada)
Very easy to make. Found the spring roll wrappers at the grocery store in the organic foods section--they were a lot easier to use than the clear-ish looking rice paper wrappers from the Asian food aisle. Made these for a lunch for a group of people--got excellent reviews. Very fresh taste. - 24 Mar 2008 (Review from Allrecipes USA and Canada)
They were amazing, I followed the recipe almost to a tee. The only thing I did differently is I put everything in the marinate over night, then put them in the wrappers the next day and cooked them in the oven at 350 for 7 minutes. They were delicious. - 15 Apr 2009 (Review from Allrecipes USA and Canada)