Summer Rolls With Thai Dipping Sauce Recipe

Name: Summer Rolls With Thai Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raw sugar; 1/4 cup orange muscat champagne vinegar (Trader Joes); 1/4 cup fresh orange or tangerine juice; tangerine or orange zest; 1 garlic clove, minced; 1 pinch kosher salt; 1-2 teaspoons red pepper flakes; 12 Rice paper wrappers; 1 cup Cold rice noodles; Assorted matchstick cut vegetables like carrots, zucchini, jicima; 1 Avocado, thinly sliced; 12 (optional) Jumbo shrimp, cooked & chilled; 24 Cilantro leaves; 1/4 cup Fresh pea shoots; 12 Butter lettuce leaves

Servings: persons

1/2 cup raw sugar
1/4 cup orange muscat champagne vinegar (Trader Joes)
1/4 cup fresh orange or tangerine juice
tangerine or orange zest
1 garlic clove, minced
1 pinch kosher salt
1-2 teaspoons red pepper flakes
12 Rice paper wrappers
1 cup Cold rice noodles
Assorted matchstick cut vegetables like carrots, zucchini, jicima
1 Avocado, thinly sliced
12 (optional) Jumbo shrimp, cooked & chilled
24 Cilantro leaves
1/4 cup Fresh pea shoots
12 Butter lettuce leaves

1
In small saucepan, dissolve sugar, zest and liquids to a low boil, reduce heat and simmer until thick and syrupy.
2
Don't add flakes until syrup consistancy is reached or heat will infuse the sauce.
3
Leftover sauce will keep in refrigerator 2-3 weeks.
4
Prepare all vegetables so you can assemble the rolls one after another. Lay out one or two softened rice sheets, on middle third of paper start stacking two cilantro leaves, shrimps (unless vegetarian) avocado and place all matchstick veggies and softened rice noodles* inside of the butter lettuce leaf. Fold sides in and then tightly roll up the rest. You can use a little bit of water on your finger to seal the outer edge.
5
Chill the rolls with a damp paper or tea towel on top to maintain freshness. When ready to serve, slice in half with a diagonal cut.
6
* cold softened rice noodles(glass noodles) --some people don't like them--can omit...but if you do use them...only use a small tablespoon in ecah roll. It is quite funny that I have taught several groups to make these, and even though I show them an example, I demo the process...invariably one person still adds enough of the noodles to make a burrito sized spring roll!

1934

kcal

Calories

Fat

351

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup raw sugar, 1/4 cup orange muscat champagne vinegar (Trader Joes), 1/4 cup fresh orange or tangerine juice, tangerine or orange zest, and more.

Yes, Summer Rolls With Thai Dipping Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Rolls With Thai Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions