"We love gazpacho, but this one just didn't work for us. Simply put, just not enough flavor."

"I went to an oriental market and bought Vietnamese Spring Roll Wrappers. I've made egg rolls before, but this is my time making spring rolls...recipe says "spring roll wrappers." You dipped the wrappers in a bowl of warm water for about 3 seconds to soften. This worked fine, and they rolled up beautifully. The problem came when I fried them. First, they took forever to brown, huge bubbles on the skin, and retained a "ton of the oil." I mean they were literally dripping oil when I pulled them out unlike anything I've ever seen with egg rolls. Are these wrappers to be fried or are these to be filled with cooked ingredients and then just eaten fresh as I see in so many recipe photos? If somebody could give me some feedback on this, I'd appreciate it. I cooked four spring rolls and then threw away the remaining 12 which was a real waste of time and money spent on fresh shrimp. This was a cooking disaster unlike I've ever had before."

"I went to an oriental market and bought Vietnamese Spring Roll Wrappers. I've made egg rolls before, but this is my time making spring rolls...recipe says "spring roll wrappers." You dipped the wrappers in a bowl of warm water for about 3 seconds to soften. This worked fine, and they rolled up beautifully. The problem came when I fried them. First, they took forever to brown, huge bubbles on the skin, and retained a "ton of the oil." I mean they were literally dripping oil when I pulled them out unlike anything I've ever seen with egg rolls. Are these wrappers to be fried or are these to be filled with cooked ingredients and then just eaten fresh as I see in so many recipe photos? If somebody could give me some feedback on this, I'd appreciate it. I cooked four spring rolls and then threw away the remaining 12 which was a real waste of time and money spent on fresh shrimp. This was a cooking disaster unlike I've ever had before."