The rolls themselves were tasty and delicious. I wouldn't necessarily make them with asparagus again though, because making a clean bite of asparagus is tough with your teeth; it often left strands/threads hanging. I mixed up some of the filling ingredients (mint, basil and carrot) so they weren't in "stacks" and pretty looking like the picture but they tasted better than restaurant rolls that individualize the compartments of ingredients.
Two drawbacks: one, WAY too much mint. The mint really is overpowering; I got a superfresh batch of mint, but that can't explain it all. I recommend using a 1mint to 3 or 4 basil ratio, less if you're not a big mint fan. This was a total miss on EatingWell's part. Secondly, the sauce was GARBAGE. I mean utter garbage. It was way too thin and totally unlike a restaurant sauce. I threw it out and found this from CookingLight: # 1 tablespoon sugar
# 2 tablespoons rice wine vinegar
# 2 tablespoons fresh lime juice (about 1 lime)
# 1 teaspoon chile paste with garlic (such as sambal oelek)
# 1 teaspoon low-sodium soy sauce
The chili paste/chili garlic sauce (I used Sriracha) is definitely what was needed, as well as less soy sauce and some sugar. I used splenda in one batch and used sugar in another batch; they taste the same. I also used lime juice in one and lemon in the other; lime tastes better but I have lemon on hand more, so feel free to use lemon if its what you have.
I also made half the rolls with sliced cabbage, shredded carrots, basil, mint and bean sprouts. They too were good but suffered from mint-opolis. 4 stars, will make again soon.
Warning, these are not calorie free! A rice paper wrapper is about 130 calories, so judge your appetite accordingly.
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We used the freshest organic (mostly local Northwest) ingredients in these rolls and have a new favorite recipe. These spring rolls are great. A perfect recipe. We can't wait to have them again. They are absolutely beautiful and delicious. Follow this recipe exactly and you won't be sorry.