Tropical Spring Rolls with Chile Sauce Recipe

Name: Tropical Spring Rolls with Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Asian sweet chile sauce* (preferably Mae Ploy brand); 1 tablespoon fresh lemon juice; 1 tablespoon Asian fish sauce; 1 teaspoon finely chopped garlic; 1 teaspoon palm sugar* or packed brown sugar; 1 teaspoon grated peeled fresh ginger; 1 teaspoon finely chopped fresh cilantro; 1/4 teaspoon finely chopped fresh hot chile (such as Thai or serrano, preferably red), including seeds; 1 1/2 lb shrimp in shell, peeled, deveined, and coarsely chopped (1/2-inch pieces); 1/2 cup coarsely chopped fresh cilantro; 3/4 teaspoon salt; 8 Chinese spring roll wrappers*; 2 teaspoons water; 1 teaspoon cornstarch; About 1 cup vegetable oil

Servings: persons

1 cup Asian sweet chile sauce* (preferably Mae Ploy brand)
1 tablespoon fresh lemon juice
1 tablespoon Asian fish sauce
1 teaspoon finely chopped garlic
1 teaspoon palm sugar* or packed brown sugar
1 teaspoon grated peeled fresh ginger
1 teaspoon finely chopped fresh cilantro
1/4 teaspoon finely chopped fresh hot chile (such as Thai or serrano, preferably red), including seeds
1 1/2 lb shrimp in shell, peeled, deveined, and coarsely chopped (1/2-inch pieces)
1/2 cup coarsely chopped fresh cilantro
3/4 teaspoon salt
8 Chinese spring roll wrappers*
2 teaspoons water
1 teaspoon cornstarch
About 1 cup vegetable oil

1
Stir together sauce ingredients in a bowl until just combined.
2
Chill, covered.
3
Stir together shrimp, cilantro, and salt.
4
Put 1 spring roll wrapper on a work surface with a corner nearest you, keeping remaining wrappers covered with plastic wrap.
5
Spread 1/2 cup shrimp mixture across wrapper, 3 inches from bottom corner, to form a 4-inch log, leaving a 1 1/4-inch border at each end.
6
Fold bottom corner over filling, then fold in side corners and roll up snugly to enclose shrimp.
7
Stir together water and cornstarch in a bowl until smooth, then brush seams with mixture to seal.
8
Transfer roll, seam side down, to a baking sheet lined with wax paper and keep covered with plastic wrap.
9
Make more spring rolls in same manner, transferring to baking sheet as formed.
10
Heat 1/4 inch oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then fry 2 or 3 spring rolls, seam sides down, until golden, about 2 minutes.
11
Turn over and fry until other side is golden, 2 to 3 minutes more.
12
Transfer to paper towels to drain.
13
Fry remaining spring rolls in same manner.
14
Halve and serve hot or warm with sauce.

189

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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 cup Asian sweet chile sauce* (preferably Mae Ploy brand), 1 tablespoon fresh lemon juice, 1 tablespoon Asian fish sauce, 1 teaspoon finely chopped garlic, and more.

Yes, Tropical Spring Rolls with Chile 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.

Tropical Spring Rolls with Chile Sauce

How did you like this recipe?

Frequently Asked Questions