Rated 5 out of 5 by JLMiller from Added prawns I added prawns to this and they were amazing both ways, Curfing the prawns kept the straight, cooking them in sesame oil add to the dish.

Rated 5 out of 5 by Marnster from OMG Amazing! Made these for work-birthday treats! Rave reviews. Easy to make! Tasty. Love the mint combination, would likely lessen the oil it floats to top anyways. Still need some though. I definitely will be making these again for my Easter Gala.. WOW.Thank you for this recipe-a keeper! I would of included a photo but they went to quick!

Rated 5 out of 5 by Rainy47 from Yummy, easy, light I made these for my lunches this week. I recommend making them the morning of because one night I made them the night before and by lunch the rice paper was a little dry. Or maybe putting a damp paper towel in with them to help keep them soft. I'll try that tomorrow. My sauce was a little bland I thought. But I didn't have the rice bran. So maybe that's why. I made my own with lime juice, sriracha, a little sesame oil, & soy. I liked the little bit of spice & salty with the mint and cucumber. I also added a sprinkle of TrueLime on the filling along with some garlic sesame seeds before wrapping it up. I served it with a little pickled ginger on the side. As for 2 rice papers vs 1, I found both ways easy to wrap but you really have to be careful when only wrapping one. it rips pretty easy so go light on filling. Someone said they were trying to cut calories by only using one but there's only about 20 calories per wrapper. So I don't think that's a big issue if you'd rather use 2

Rated 5 out of 5 by chend from Delicious! These were surprisingly very easy to make! The rice paper is not too difficult to work with, just a little sticky. Very good mix of vegetables. The sauce is probably the best part- so good! Definitely would recommend this! Took me about an hour and a half to make.