Tropical Spring Rolls with Chile Sauce

1. 1

   Stir together sauce ingredients in a bowl until just combined.

2. 2

   Chill, covered.

3. 3

   Stir together shrimp, cilantro, and salt.

4. 4

   Put 1 spring roll wrapper on a work surface with a corner nearest you, keeping remaining wrappers covered with plastic wrap.

5. 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. 6

   Fold bottom corner over filling, then fold in side corners and roll up snugly to enclose shrimp.

7. 7

   Stir together water and cornstarch in a bowl until smooth, then brush seams with mixture to seal.

8. 8

   Transfer roll, seam side down, to a baking sheet lined with wax paper and keep covered with plastic wrap.

9. 9

   Make more spring rolls in same manner, transferring to baking sheet as formed.

10. 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. 11

    Turn over and fry until other side is golden, 2 to 3 minutes more.

12. 12

    Transfer to paper towels to drain.

13. 13

    Fry remaining spring rolls in same manner.

14. 14

    Halve and serve hot or warm with sauce.

* Per serving · 4 servings · Values may vary.