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TSUBAKI's Photo TSUBAKI Posts: 69
7/7/08 6:29 A

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I make those sometimes. Actually, I haven't made them recently-- thanks for the reminder!! I usually keep the meat to one kind: boiled shrimp, shredded cooked chicken breast or even ham cut into thin strips. As for the vegetables, I use cilantro, lettuce, carrots, red peppers and cucumbers cut into thin juienne strips. That dipping sauce sounds yummy, but when I make them for my family (which includes a 4 year old kid) I put out a Japanese sesame salad dressing since he doesn't like spicy things. Vietnamese fish sauce by itself is also very nice-- though it's extremely salty, so you only need a tiny amount.

Monica


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LUVSTENNIS's Photo LUVSTENNIS Posts: 145
7/6/08 6:22 P

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sounds yummy! I think I will try them just as the recipe has it!

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MBJORGEN's Photo MBJORGEN Posts: 24
7/5/08 1:40 P

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This is a recipe I found a few weeks ago on The Splendid Table. It's fresh, delicious, and versatile.
splendidtable.publicradio.org
/recipes/
sundaysuppers/apr_springrolls
.html


I have tried them with veggies like avocado, cucumber, carrots, and sprouts. I made some with shrimp sauteed in garlic. Another time I got a little Chinese beef from the takeout place and put a little in with the veggies.

I haven't made this dipping sauce. I got a Thai sweet chile sauce at the grocery store and I also like just fresh lime squeezed over the veggies.

What would you put in yours?

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