Thanks for sharing. They look really good. DH generally likes a more hearty dinner, (much to my dismay) but I had him look at the pictures and he approved :)

Those look great and fun to make too.

We use a similar recipe, but usually use shrimp instead of beef (tofu for the shrimp haters!). We like a peanut sauce for dipping.

D-gw, as I was laying out the buffet, I thought...hmm maybe this should have been an appetizer. But actually we all got full on it ... 3 each. And a lot of fruit and, oddly, a side of (warm) rice that I made in case everyone hated it. Next time I need to think of a better side.(s)

I love rice wrapper rolls! I love the texture of the wrapper. We sometimes have with a side of mango salad or...trying to think back here...maybe chicken satay skewers

I'm not crazy about rice wrappers either, but the filling does sound good, and easy. And we could easily do the lettuce wraps. If it had beef or shrimp for DH he would be onboard! Thanks!

You lost me at Sriracha. Ick.

I bailed at soaking and blotting--too much room for interpretation and failure given my Pita and tortilla experiences. Is Bib lettuce always the sort recommended for lettuce wraps?

Did I miss a post about your trip?

Ded, I didn't use Sriracha, I used Hoisin and a Sweet Chili sauce. You can use whatever you want.

Arcy, it is actually very easy but it is odd. You don't soak, you dip actually. One has to be open minded. Rice wrappers do not look edible. I made one and had everyone taste it before they saw what was in it and how it was made. for example, this particular recipe used fresh mint and cilantro and basil. I was pretty sure my kids would not want all three in one .... so I had them taste it made that way, first. IMHO that combo really makes the dish. Bibb has nice bowl shape and it easy to roll.

Hi, 1929! No, it was fabulous though! I liked Spain much better than I expected to ... better than France for example, and the food in Spain was OTT, consistently. Our Morocco trip was delightful and I did not feel even the slightest bit unwelcome, as I had feared. I will post when I d/l photos, and catch up on GW!

My ex husband turned me on to these earlier this summer, and we made them on my vacation in southern Utah (grilled tri-tip). They are remarkably easy, and pretty flexible on what you can stuff in them.

Besides rice wrappers, there are similar wrappers made from tapioca and wheat, apparently. I was warned by my ex to stick with rice; the others are either too thick or tear too easily.

I love fresh spring rolls! Shrimp or chicken with a peanut dipping sauce.

Those look delicious - I've never worked with rice wrappers but willing to give it a try. My family loves Asian food and this would be a nice change from the things I normally make.

We love these, I will typically mix the rice noodles with finely shredded cabbage, lettuce, baby spinach because rice noodles inside rice paper is a bit odd to me. I often serve with miso soup.

What a fun, delicious looking meal! Thanks Mtn! I can see me serving these with marinated sautéed/ fried tofu and miso soup. I'm definitely printing this recipe out to try as soon as I can gather up all of the ingredients. I'll probably make mine with shrimp, though. Thanks also for letting us know about how many per serving.

@Mtn - OT - I would love to hear about your hints/pros/cons of Spain. Both my brother and our next door neighbour went and they both loved it. One of the few European countries that we haven't been to yet. Did you visit Portugal as well or just Spain?

ETA- I can see doing this with lettuce wraps and chicken or shrimp. The premise sounds good though and is something I normally wouldn't serve.

Summer rolls are one of our hot weather staples. We like to use different raw vegetables like broccoli slaw, shredded kale, sliced beets, zucchini and summer squash. I usually make a lemon vinaigrette to dress the vegetables. Sliced, grilled chicken with hummus is a tasty filling, too.

Arcy, rice paper wrappers are very easy use. I have a large, flat braising pan that I fill half-way with warm water. I dip the wrapper for five seconds, then pull it out and let it drip for two seconds before placing on my cutting board to fill. The wrapper continues to soften while you are filling it.

My family loves these and am going play around with a recipe for a shower I'm attending. We'll be doing a test run with smoked pork shoulder this month. The rolls are endlessly adaptable.