Cooking Light magazine
Original recipe yields 8 servings
This is absolutely my favorite food. I serve it with a Thai dipping sauce made of one lime, 1T brown sugar, 2 1/2 T fish sauce, 2 1/2 T rice vinegar, 1 clove garlic, and 1/4 -1/2 tsp of chili sauce. Other fillings that are excellent include cucumbers, thai basil, chives, pickled ginger, watercress and carrots. I eat this at least once a week. The combination of crunch and soft, sweet and spicy. It's just the best food in the world. It can be served buffet and each make their own for a fun dinner. They can be made ahead up to at least a day. They are so yummy.
I lived in Hawaii and ate a ton of these at my favorite restaurant. Thanks to another reviewer for the sauce idea. Also, aren't "raw" spring rolls essentially "summer" rolls? Spring are fried, summer are fresh, I think? Otherwise, it makes it sound like you're eating raw shrimp or chicken. Though, there is nothing quite like a good beef tartare!
This recipe was a big hit with my guests, they disappeared very quickly. We served it with Tuk Trey, a Cambodian dipping sauce made by boiling 2/3cups of water, dissolving in 2/3cups of sugar, removing from heat and adding: 1/4cup of vinegar, 1/3cup of fish sauce, 2tbl fresh lime juice, and two minced cloves of garlic.