June 26, 2022

Shrimp Summer Rolls with Sweet Chili Sauce

Shrimp Summer Rolls with Sweet Chili Sauce are one of our favorite summer appetizers. I start this dish by boiling shrimp. Then, I make my Sweet Chili Sauce. Finally, I fill the rice paper wrappers with the shrimp, carrots, radishes, avocado, and mint. We like this dish for several reasons. First of all, I like how refreshing these rolls are on a hot day. Secondly, I like that these rolls can be made ahead of time. I like to make them early in the day and let them chill until dinner. And, lastly, we all love the fresh and delicious flavors in these rolls and the Sweet Chili Sauce.

The Equipment I Used

Vegetable Peelers- I use special peelers that cut thin strips of the carrots and paper-thin shavings of the radishes. You can purchase them at Williams-Sonoma.

The Ingredients Needed for Shrimp Summer Rolls with Sweet Chili Sauce

Noodles- Use vermicelli rice noodles. I use the Kame brand.
Sweet Chili Sauce- You will need to use some bottled sweet chili sauce for this recipe. I like the Melinda’s brand.
Rice Paper Wrappers- You can find these in the Asian section of your market.
Fresno Chilis- If you can’t find this use jalapeno peppers.
Sambal Olek- This is a chili garlic sauce. You can find it in the Asian section of your market.
Cornstarch- You’ll need this to thicken up the Sweet Chili Sauce.
Shrimp- Use large shrimp.
Mint- Fresh mint leaves add lots of fresh flavor to these rolls.

How I Made my Shrimp Summer Rolls

First, I boiled the shrimp. Take care to not overcook the shrimp.
Next, I cooked the rice noodles. Again, these cook in just a few minutes.
Then, I made the sauce.
Finally, I rolled all the veggies and shrimp up in the wrappers.

If you like shrimp you need to try these light and refreshing Shrimp Summer Rolls with Sweet Chili Sauce.

Shrimp Summer Rolls with Sweet Chili Sauce

Vietnamese inspired summer rolls, stuffed with rice noodles, shrimp and vegetables. Served with a sweet chili dipping sauce.

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Prep Time 20

Cook Time 5

Total Time 25

Course Appetizer

Cuisine Thai, Vietnamese

Servings rolls

Calories 60 kcal

Ingredients

1 pound large shrimp
½ tsp. kosher salt
1 tsp. red pepper flakes
½ lemon
3 ounces vermicelli rice noodles
16 rice paper wrappers
1½ avocados, halved and thinly sliced
6 carrots, peeled and julienned
6 radishes, sliced
30 mint leaves

For the Sweet Chili Dipping Sauce:

¼ cup vegetable oil, divided
3 tbsp. minced Fresno chili, seeded
1 tbsp. garlic, minced
½ cup bottled sweet chili sauce
1 tbsp. sambal olek (chili garlic sauce)
½ cup water
2 tsp. cornstarch mixed with 4 tsp. water

Instructions

Begin by cooking the shrimp: Bring a large pot, half full of water, to a boil. Add the salt, red pepper flakes, lemon, and shrimp. Boil the shrimp for five minutes or until they're firm and pink. Remove the shrimp with a slotted spoon and drain them in a colander. Slice in half lengthwise.
Next, cook the rice noodles according to the package directions. Then, drain them and rinse with cold water.
Next, make the Sweet Chili Dipping Sauce: In a three- quart saucepan, on low heat, heat half of the oil. Add the Fresnos and cook five minutes or until they're soft. Add the garlic, sweet chili sauce, sambal Olek, water, and the rest of the oil. Boil for three minutes. Stir in the cornstarch and water mixture and cook one minute.
Next, stuff the rolls: In a pan filled with a half inch of warm water, dip one of the rice paper wrappers in until it's soft and pliable. Carefully lay it out on a cutting board. Place some of each ingredient about an inch from the bottom of the rice wrapper. Fold the bottom of the rice wrapper up to cover the ingredients. Then, fold the sides in and roll up the rice wrapper into a log.
Serve with the dipping sauce.